Boulangère Potatoes / Pommes à la boulangère
Boulangère Potatoes / Pommes à la boulangère, translated is “potatoes from the baker”. The recipe originated in France at a time when people, who lived in the country, did not own an oven. So, on Sunday they would prepare a dish with meat surrounded by thinly sliced potatoes and onion, then on their way to church, they would leave dish of meat and potatoes with the baker to be cooked in his oven while they prayed. On their way home they went back to the baker and picked up their beautifully cooked lunch.
Category: Side Dish
Keyword: boulangère, potatoes, potatoes and onions
- 1.2 kg potatoes peeled
- 350 g brown onion peeled
- 3 tbsp finely chopped parsley
- 500 ml hot chicken stock or vegetable stock
- 40 g butter diced, plus extra to grease the baking dish
- Sea salt
- Freshly ground black pepper
Preheat oven to 180˚C.
Grease a 20 x 20 cm deep ovenproof dish with butter.
Using a mandolin, or a sharp knife, thinly slice the potatoes and onions.
Build up layers of potato and onion, seasoning with salt and pepper and sprinkling with the parsley between each layer, and ensuring that the final layer is potato.
Pour the stock over the top and then dot with the diced butter.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 30 minutes or until the potatoes are tender and the top is golden.
This dish is the perfect accompaniment to a rich meat dish, chicken dishes and even steamed or grilled fish.