Pommes Boulangère

Ingredients #

• 6 medium potatoes
• 1 stick salted butter
• 1 white onion, sliced
• Bay leaves
• 1 cup chicken stock
• Salt and pepper to taste

Instructions #

Preheat the oven: 350F (180C)

Cooking the onions: Slowly sweat and cook down the finely sliced onion in a liberal amount of butter. Do this on the stove top in the same round oven-safe dish that you will bake the potatoes in. This will take about 10-15 minutes until they are translucent.

Slice the potatoes: You can either peel or leave the skin on your potatoes. I leave the skin on yellow potatoes and just give them a good scrub. Use a mandoline set to 1mm thickness and slice all the potatoes cross-wise not lengthwise.

Arrange the potatoes: Spread the cooked onions all around the base of the dish in a thin layer. Starting from the outside of the dish, arrange the potatoes in a tight spiral towards the center of the dish. Attempt to have the potato slices standing almost upright and quite tightly packed.

Season: Add slices of butter all over the top of the potatoes, liberally season with salt and a little pepper. Tuck 2-3 bay leaves into the potatoes then pour 1 cup of chicken stock into the dish. The stock should cover about 1/3 to 1/2 of the potatoes, not submerging them!

Baek: Put in the oven for up to 1 hour, and then let the dish rest for 5-10 minutes before serving.

Notes #

Storage: Cover and stored cooled potatoes in the fridge for up to 1 week. They are delicious reheated in the over for 10 minutes.

Tips: I use the bottom of a 9.5 inch Le Creuset domed bread oven for these and it’s perfect for 4 massive—or 6 lame—servings.