SIDES

The BEST Easy Boulangère Potatoes

Name: The BEST Easy Boulangère Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1-2 yellow onions (peeled and thinly sliced (see notes); 2 cloves garlic (minced); 2 tablespoons fresh thyme (leaves picked); 2 tablespoons salted butter; 8 cups potatoes (peeled and thinly sliced (see notes); 1 cups chicken stock; 3/4 cups heavy cream, half and half or whole milk

6 servings

servings

15 minutes

active time

1 hour 15 minutes

total time

Start Cooking

Ingredients

1-2 yellow onions (peeled and thinly sliced (see notes)

2 cloves garlic (minced)

2 tablespoons fresh thyme (leaves picked)

2 tablespoons salted butter

8 cups potatoes (peeled and thinly sliced (see notes)

1 cups chicken stock

3/4 cups heavy cream, half and half or whole milk

Directions

Preheat the Oven: Preheat the oven to 180ºC (160ºC fan).

Prepare the Onions and Garlic: Peel and thinly slice the onions and mince the garlic.

Sauté Onions and Garlic: Melt the butter in a skillet over medium heat. Sauté the onions, garlic, and thyme until soft and translucent, about 10 minutes.

Prepare the Potatoes: While the onions are sautéing, peel and thinly slice the potatoes.

Layer the Ingredients: Grease a casserole dish (30cm x 20cm) or a 30cm skillet. Place the softened onions and potatoes in alternating layers in the dish.

Add the Stock: mix the stock with milk. Pour evenly over the potatoes.

Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes.

Finish Baking: Remove the foil and brush the top layer of potatoes with some melted butter. Bake uncovered for an additional 15 minutes, or until the potatoes are golden on top.

Nutrition

Serving Size

Calories

294 kcal

Total Fat

7 g

Saturated Fat

4 g

Unsaturated Fat

2.3 g

Trans Fat

0.2 g

Cholesterol

13 mg

Sodium

17042 mg

Total Carbohydrate

43 g

Dietary Fiber

4 g

Total Sugars

12 g

Protein

16 g