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Potatoes a la Boulangère
Quickie posting!
This is a classic and simple French potato dish that stole my heart the moment I took my very first bite. It was probably the pure flavors that did me in—I’ve always been a sucker for that—because it sure is no fancy cooking. Basically they’re stock-infused, alternating potato and onion layers. So simple, but oh so good when served with a nice juicy steak and some greens on the side. You just can’t go wrong with this recipe!
Ingredients:
1 1/2 pounds potatoes
2 small onions
1/3 cup vegetable broth
1/3 cup milk
1 or 2 oz butter
pepper
salt
Optional: garlic powder & dried parsley
Directions:
Peel and thinly slice 1 1/2 pounds potatoes. Feel free to use a mandolin. Rinse the potato slices to remove the surface starch and dab them dry with a tea towel.
Thinly slice 2 smaller or 1 fairly large onion.
Start layering. Make as many layers as you like and season each layer with a generous amount of salt and black pepper. I opted for 2 layers of each. Traditionally you’re supposed to end with potatoes so they’ll get all crunchy, but I prefer ending with onions.
Combine 1/3 cup steaming hot vegetable (or chicken) broth with 1/3 cup of milk. I‘ve added some garlic powder and a touch of dried parsley for extra flavor and color. In stead of adding garlic powder, you can also rub the oven tray with a large garlic clove you cut in half.
Pour the hot broth mix over the potatoes and top the casserole with tiny pieces of butter. Not too much, about 1 oz or maybe 2 if you like your potatoes buttery. Cover the baking tray with aluminum foil and bake in a preheated oven at 350F (180C) for 40 minutes.
Remove the foil after 40 minutes and put them back in the oven (uncovered) for another 35 to 40 minutes, give or take a few minutes. Until the top layer is slightly golden brown and crispy. Check the potatoes for readiness.
Variation: for a little extra flavor, add a few hands full of cheese during the last 15 minutes baking time.
This is no fancy or gourmet cooking. But that really doesn’t matter as long as it makes my guys happy. And that it does.
This is a beautiful dish, Kay! The onions on top are kind of reminiscent of cabbage roses. Maybe it’s because I grew up in a German/Ukrainian household, but seriously, potatoes and onions are the most divine combination (just add butter and sour cream to top that). I will be making this recipe soon, thank you. Blessings to you this holiday season!
@Jessica:
That’s why I like to end with onions. They fold out like roses during baking, it looks really pretty, not to mention they caramelize a little making them irresistable! Top layer is sweet and crunchy, the bottom layer gets all soft and melts in with the potatoes.
Kay, this looks delish! Any make-ahead tips? I have about an hour and a half of travel time to my Christmas celebration destination. Thanks!
@Louise:
I would probably just bake the dish, cover it and then pop it in the oven for a while until it’s hot again when you’re ready to serve it.
Sounds wonderful and looks so easy!
yay! The RSS feed shows the image now! Excellent! Thanks for making the change!
I’m looking for a side dish for Christmas dinner. Simple yet tasty! Thanks
Looks delicious! My hubby loves potatoes and onions. I’ll have to try this sometime!
I just made a dish much like this (we too love onions with potatoes), but I have not thought of adding broth with the milk. I’ll bet it gives a richer flavor — I’m going to try it next time.
Thanks! The pictures are beautiful as always.
You’re right, this is a great complement to a juicy steak and some greens. Lovely dish, and though I made a potato gratin that included onions and fennel just the other day, I would very much like to use some stock next time to add flavor.
I must make those potatoes soon!! They look divine!
This looks absolutely delicious.
This looks so simple! I love it.
I’ve never seen this recipe before but it sounds wonderful and tasty. Thanks for sharing it!
This recipe looks so simple and easy, yet so delicious.
Hey, I really like that your feed is now posting photos from your blog. Very nice.
Elegant!
YUM. You have just decided for me that we’re having a hot xmas lunch/dinner instead of our ham with salads :D YUMYUMYUM!!!!
looks pretty easy,
as always love your photos!
I’m not an onion lover and in fact I really don’t like them at all except a small amount of purple cooked onions. Would I still love this dish? It’s so darn pretty that I might make it even if i don’t partake.
Delicious, delicious, delicious… Thank you so very much!
I love the dish, great photos. Thanks for the sharing! Bookmarked…
I love how the onion slices look like flowers. The dish looks so inviting and warm.
A great combination of potatoes & onions. Your dish looks scrumptious. I’ll definitely try it :)
This is one of my fave things in the whole wide world. Who doesn’t love potatoes cooked up till they’re creamy soft, but with a crispy, golden crust. I like how you use broth, too, to cut some of the usual richness of this dish.
I’m making this for dinner! Thanks!
Laura