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Pommes Boulangère Recipe

French · Side dish · 75 min total

A classic French potato dish, similar to scalloped potatoes but made with onions and stock instead of cream. It's a rustic, comforting side dish perfect for roasts.

Ingredients

• 2 tbsp unsalted butter
• 2 large onions, thinly sliced
• 2 lbs (about 900g) potatoes, peeled and thinly sliced (about 1/8 inch thick)
• 1 1/2 cups chicken or vegetable stock
• 2 sprigs fresh thyme
• 1 clove garlic, halved
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Rub the inside of a 9x13-inch baking dish with the cut garlic clove, then grease with 1 tablespoon of the butter.
2. In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and golden, about 10 minutes. Season with salt and pepper.
3. Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Season with salt and pepper. Spread the cooked onions evenly over the potatoes. Top with the remaining potato slices, arranging neatly.
4. Pour the stock over the potatoes, ensuring it reaches the top layer. Place the thyme sprigs on top. Dot with a little extra butter if desired.
5. Bake for 45-60 minutes, until the potatoes are tender and the top is golden brown and crispy. If the top browns too quickly, cover loosely with foil.
6. Remove from oven and let rest for 5 minutes before serving. Discard thyme sprigs.

Tips

• For even cooking, use a mandoline to slice potatoes uniformly.
• This dish can be prepared ahead and reheated; add a splash of stock before reheating.
• Serve alongside roast chicken, lamb, or beef.

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