Boulangere Potatoes
Make delicious Boulangere Potatoes with thinly sliced potatoes, onions, and herbs baked in broth until golden and crispy. Perfect French-style potato side dish.
Equipment
- mixing bowl
- knife
- cutting board
- measuring spoons
- measuring cups
- baking dish
- oven
Ingredients
Main Ingredients
- 2 pounds russet potatoes, peeled and thinly sliced
- 1 large yellow onion, thinly sliced
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups chicken or vegetable broth, warmed
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 375°F (190°C) and lightly brush a 2-quart baking dish with 1 tablespoon of the melted butter.
- In a large bowl, combine the sliced potatoes and onions. Drizzle with the olive oil and the remaining 2 tablespoons of melted butter, then sprinkle with the salt and pepper. Toss everything together until the slices are evenly coated.
- Arrange half of the potato and onion mixture in an even layer in the prepared baking dish. Pour 1 cup of the warmed broth evenly over the layer.
- Arrange the remaining potato and onion mixture over the first layer and pour the remaining 1 cup of broth over the top. The broth should come about halfway up the sides of the potatoes. Place the thyme sprigs on top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. The potatoes should be tender when pierced with a knife.
- Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and the edges are crispy.