Boulangere Potatoes
Learn how to make classic Boulangere Potatoes with thinly sliced potatoes baked in broth with onions and thyme. This French-inspired potato dish is golden brown and crispy.
Equipment
- mixing bowl
- oven
- baking dish
- knife
- cutting board
- measuring spoons
- measuring cups
- brush
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.
Notes
The broth should come about halfway up the sides of the potatoes. Use a mandoline for even, thin slices.