Potatoes Boulangère

Tender potato slices that have absorbed the broth, topped with a golden, crispy crust. Onions provide a sweetness that balances the saltiness of the juices.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 351
• Protein: 9 g
• Carbs: 49 g
• Fat: 11 g

Ingredients

• 1 kg Potato ( sliced into 3mm rounds )
• 3 piece Yellow onion ( finely sliced )
• 50 g Minimum butter sweet ( in small knobs )
• 5 g Thyme ( fresh )
• 2 piece Bay leaf ( whole )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Chicken broth ( hot )

Instructions

1. Vegetable preparation

   Peel the potatoes and onions. Slice the potatoes into 3mm thick rounds. Finely slice the onions.

2. Layering the dish

   Generously butter an ovenproof dish. Alternate layers of potatoes and onions. Season with salt and pepper between each layer. Finish with a neatly arranged rosette of potatoes.

3. Liquid and cooking

   Pour the hot stock until three-quarters full. Add thyme and bay leaf. Dot with butter on top. Bake at 180°C until the liquid is absorbed and the top is well colored.

Chef's tips

• Use waxy potatoes so they hold their shape during cooking.
• A knife tip should slide in without resistance when cooked.
• If the top browns too quickly, cover with baking paper.

Storage

Keeps for 3 days in the refrigerator. Reheat in the oven at 150°C to maintain the crispiness.