Potatoes a La Boulangere

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Total Time
2hrs 20mins
Prep
40 mins
Cook
1 hr 40 mins

This recipe is easy but time consuming. However, I guarantee once you have tasted it you may think it was worth your while. I had this at friend's house one evening and I had to have the recipe, so I could share it with all of you. Recipe courtesy: Emeril Lagasse, "Emeril's Potluck", 2004.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Set a large skillet over medium heat and add 2 Tablespoons of butter to the pan.
  3. Once the butter has melted, saute the onions in the pan, stirring often until the onions are caramelized, about 30 minutes.
  4. Season the onions with 1/2 teaspoon of salt & 1/4 teaspoon of the pepper.
  5. Set the onions aside to cool.
  6. Using the same skillet, melt another 2 Tablespoons of butter over medium-high heat, and sauté about 1/4 of the potatoes until they are lightly caramelized, about 5 minutes.
  7. Season the potatoes 1/2 teaspoon salt & 1/4 teaspoon black pepper.
  8. Set the potatoes aside to cool while you continue to cook the remaining potatoes.
  9. Repeat this process with the remaining butter, salt & pepper.
  10. Once all of the potatoes have been cooked & cooled place 1/4 of them in a slightly overlapping single layer into a 9x13 casserole pan.
  11. Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme.
  12. Place another layer of the potatoes on top of the onions, another third of the onions and another teaspoon of the thyme.
  13. Repeat this process with the remaining potatoes, onions & thyme, finishing with a top layer of potatoes.
  14. Pour the chicken stock over the potatoes and sprinkle with grated cheese.
  15. Place the casserole in the oven.
  16. Bake for 25 minutes, reduce oven temperature to 350F degrees, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes longer.
  17. Remove the casserole from the oven, and allow to cool for 10 minutes before serving.