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K’s Choice
Peppery Chicken Curry
Translator
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.
| Potatoes a la Boulangère | |
| Ingredients |
2 spring onions 1 large garlic clove 1/2 tsp Ras el Hanout lemon zest (about 1/4 tsp) 3 tbsp olive oil 1 tbsp red wine vinegar fresh flat-leaf parsley fresh dill pepper salt |
| Directions |
In a bowl you combine 3 tbsp (extra virgin) olive oil, 1 tbsp red wine vinegar, a grated garlic clove and about 1/4 to 1/2 a tsp lemon zest. Mix it up, pour it in with the tomato salad, combine and taste to check the seasoning. Sprinkle 1/2 tsp Ras el Hanout and carefully stir it in. |
| Variations | For a little extra flavor you can add a few hands full of cheese during the last 15 minutes baking time. |
| Meal type: | side dish |
| Servings: | 4 |
| copyright © kayotickitchen.com | |
1. Jessica — December 18, 2009 @ 5:50 pm
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!
2. Kay — December 18, 2009 @ 5:53 pm
@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.
3. Louise — December 18, 2009 @ 6:23 pm
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!
4. Kay — December 18, 2009 @ 6:28 pm
@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.
5. Amanda — December 18, 2009 @ 7:57 pm
Sounds wonderful and looks so easy!
6. Natasha R — December 18, 2009 @ 9:10 pm
yay! The RSS feed shows the image now! Excellent! Thanks for making the change!
7. deb — December 18, 2009 @ 11:34 pm
I’m looking for a side dish for Christmas dinner. Simple yet tasty! Thanks
8. Debbie B — December 19, 2009 @ 2:56 am
Looks delicious! My hubby loves potatoes and onions. I’ll have to try this sometime!
9. Deb in Indiana — December 19, 2009 @ 4:44 am
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.
10. Maria — December 19, 2009 @ 5:30 am
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.
11. Kath — December 19, 2009 @ 7:16 am
I must make those potatoes soon!! They look divine!
12. Maria — December 19, 2009 @ 9:41 am
This looks absolutely delicious.
13. Erin — December 19, 2009 @ 9:42 am
This looks so simple! I love it.
14. Brad — December 19, 2009 @ 6:08 pm
I’ve never seen this recipe before but it sounds wonderful and tasty. Thanks for sharing it!
15. Erica Lea — December 19, 2009 @ 6:58 pm
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.
16. Chris — December 19, 2009 @ 8:17 pm
Elegant!
17. LizzieBee — December 20, 2009 @ 2:25 am
YUM. You have just decided for me that we’re having a hot xmas lunch/dinner instead of our ham with salads :D YUMYUMYUM!!!!
18. PeachRainbow — December 20, 2009 @ 8:54 pm
looks pretty easy,
as always love your photos!
19. Midlife Slices — December 21, 2009 @ 6:59 am
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.
20. Diana — January 5, 2010 @ 1:23 am
Delicious, delicious, delicious… Thank you so very much!
21. japanese food — January 7, 2010 @ 6:08 pm
I love the dish, great photos. Thanks for the sharing! Bookmarked…
22. Jessica — January 19, 2010 @ 2:49 pm
I love how the onion slices look like flowers. The dish looks so inviting and warm.
23. Cherine — January 19, 2010 @ 5:21 pm
A great combination of potatoes & onions. Your dish looks scrumptious. I’ll definitely try it :)
24. Carolyn Jung — January 19, 2010 @ 6:52 pm
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.
25. Laura Flowers — January 20, 2010 @ 1:53 am
I’m making this for dinner! Thanks!
Laura