Light Boulangere Potatoes

READY IN: 1hr 15mins
Recipe by spatchcock

Fairly healthy potato recipe.

Top Review by sugarpea

Mine took 1 1/2 hours to bake the potatoes until done and another half hour to cook away the broth. The last hour was at 475°. I used a mandolin to slice the vegetables, so they were thin. Next time I would just cut back on the amount of broth and add it only as necessary.

Ingredients Nutrition

  • 2 lbs potatoes
  • 1 large sweet onion
  • 2 tablespoons finely chopped parsley
  • 3 cups chicken stock (about 2 cans, or veggie stock if you're vegetarian)
  • 2 tablespoons butter (I don't use any)

Directions

  1. Set rack in middle of oven and heat oven to 350º.
  2. Peel and slice potatoes and onion; thin is good.
  3. In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
  4. Repeat, finishing with a layer of potatoes.
  5. Pour on stock and dot with butter.
  6. Bake for 30 minutes at 350º, covered with aluminum foil.
  7. Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
  8. Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.

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