Recipe For Boulangère Potatoes
This is a typically French method of oven-cooking potatoes with only 4 ingredients, and easy to prepare. As a bonus, it is a lighter and healthier alternative to many other potato bakes, but no less delicious.
Equipment
- Sharpe knife
- Mandoline slicer
- fry pan
- baking dish
Ingredients
- 1 onion thinly sliced
- sprig of thyme
- 1 tablespoon olive oil
- 2 lb floury potatoes such as Russet, Yukon Gold, Maris Piper or Desirée, peeled and sliced thinly – do not rinse.
- 1 ¼ cup vegetable stock or any flavor you have on hand (but have a little extra available just in case you need it)
Instructions
Heat oven to 350°F / 180°C / Gas 4
- Fry the onions and thyme sprigs in the oil until softened and lightly colored (about 5 minutes).
- Spread a layer of potatoes over the base of an oiled gratin dish.
- Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
- Pour over the stock and bake uncovered for 45-60 minutes until the potatoes are soft when pierced with a fork and the top is golden and crisp.
Notes
- Best type of potato for this dish is floury potatoes such as Russet, Yukon Gold, Maris Piper, or Desirée, peeled and thinly sliced – do not rinse.
- Your favorite vegetables, such as carrots, parsnips, broccoli, and garlic, can be sliced and cooked with the potatoes.
Nutrition
Calories: 197kcalCarbohydrates: 45gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 337mgPotassium: 987mgFiber: 3gSugar: 3gVitamin A: 167IUVitamin C: 15mgCalcium: 37mgIron: 2mg
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