European
France - Side Dishes
Pommes Boulangère
Chef's Menu Description
Historic village bakery classic: thinly sliced potatoes and sweet onions layered in a baking dish, soaked in rich savory lamb or vegetable stock, and baked until tender with a crispy, golden top.
Ingredients
- • 1kg floury potatoes, peeled and sliced 3mm thin
- • 3 large yellow onions, thinly sliced into rings
- • 40g butter and 1 tbsp olive oil
- • 500ml rich chicken, lamb, or vegetable stock
- • 2 sprigs fresh thyme, sea salt, and black pepper
Preparation Steps
1
Phase 1
Melt half the butter with olive oil in a pan. Sauté sliced onions over medium heat for 12 minutes until soft, sweet, and golden.
2
Phase 2
In a buttered baking dish, layer sliced potatoes and caramelized onions, seasoning each layer with thyme leaves, salt, and pepper. Finish with a neat overlapping layer of potato slices on top.
3
Phase 3
Pour hot savory stock over the potatoes until it reaches just below the top layer.
4
Phase 4
Dot top with remaining butter. Bake at 190°C for 50-60 minutes until potatoes have absorbed the broth and the top is crisp, roasted, and deep golden.