Boulangere Potatoes (French scalloped potatoes)

Daune (pronounced "Dawn") Browne

By
@vavavoom

These are made with stock instead of milk.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
30 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

1/4 c
butter
about 2 c
chicken or vegetable stock
8 medium
yukon gold potatoes
salt and pepper to taste
1 large
onion, sliced
2 Tbsp
olive oil
2 Tbsp
chopped parsley, for garnishing

Step-By-Step

1Preheat oven to 375 degrees F. Butter a large baking dish with 1 tablespoon of butter.
2Bring stock to boil as you slice the potatoes.
3Thinly slice the potatoes. Add potatoes to a large bowl, season with salt and pepper and toss.
4Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover the potatoes by about 2/3's. Press down gently with your hands.
5Sprinkle sliced onion evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.
6Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.

About this Recipe

Course/Dish: Potatoes, Side Casseroles
Main Ingredient: Potatoes
Regional Style: French