Boulangère Potatoes
Layers of thinly sliced potatoes and onions, baked slowly in chicken stock, white wine and fresh thyme. A classic crowd-pleasing French side dish for roasts.
From the book
Essentials of French Cuisine
80 simple and timeless French recipes to cook at home.
With step-by-step methods, this is a guide through the fundamentals of French cooking.
From cheese soufflé and moules marinières, to clafoutis and lemon tart.
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Introduction
Sliced very thinly, Boulangère potatoes are named after the boulanger (baker) who allowed the villagers to use the residual heat in his oven after he had baked his batch of bread to cook this lovely side dish.
Ingredients
| 1 kg (2 lb 4 oz) | firm potatoes |
| 1 kg (2 lb 4 oz) | onions |
| 2 | garlic cloves |
| 50 g (1 ¾ oz) | butter |
| 2 | sprigs thyme |
| 250 ml (8 fl oz) | dry white wine |
| 500 ml (17 fl oz) | chicken stock |
| salt and pepper |
Method
Peel the potatoes, onions and garlic. Slice the potatoes into 2–3-mm-thick rounds with a mandoline. Slice the onions very finely.
Melt the butter in a frying pan. Add the onions, garlic, thyme leaves and salt, and cook covered on medium heat for 10 minutes. Once the onions are caramelised, deglaze the pan with the white wine and pour in the chicken stock. Season to taste with salt and pepper.
Layer the Boulangère potatoes in a roasting dish, alternating them with the onions. Finish by arranging the potatoes in concentric circles. Pour in the remaining chicken stock, add a touch more salt and bake in the oven for 45 minutes.
Serve straight away as a side to a leg of lamb, such as the recipe on page 122 of Essentials of French Cuisine.
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