Lunch & Dinner

Boulangère Potatoes 

6 servings
Casserole dish with layers of cooked potatoes. Brown and toasty on top, garnished with thyme sprigs.

This is like a gratin, but lighter since it uses stock instead of cream.  

Ingredients

  • 2 ½ lb potatoes, peeled if russet, optional to peel if Yukon Gold 
  • 6-8 Tbsp butter 
  • 2 large onions, thinly sliced 
  • 2 cloves garlic, minced 
  • 1 ½-2 cups vegetable or chicken stock 
  • ½ cup Gruyere cheese, shredded 
  • ¼ cup grated Parmesan 
  • 1 ½ tsp fresh rosemary, minced 
  • 1 ½ tsp fresh thyme, minced 
  • 2 Tbsp olive oil 
  • Salt and Pepper to taste 
  • Fresh thyme sprigs for garnish 
  • Optional: Parmesan cheese 

Directions

  1. Preheat oven to 350°.  
  2. In a sauté pan, melt 3 Tbsp butter. Add onions and sauté 5 minutes. Add garlic and cook 2 minutes more. Add fresh minced herbs and cook one minute more. Remove from heat. 
  3. Peel, then slice potatoes thinly using a mandoline or sharp knife.  
  4. Butter a 9 x 13 inch baking dish. Arrange 1/3 potatoes in a single layer, then ½ the herbed onions and ½ the Gruyere. Sprinkle salt and pepper. Repeat this layering once more, followed by a final layer of potatoes arranged so they overlap slightly.  
  5. Add just enough stock to submerge everything except the top potato layer. Top with more sprinkles of salt and pepper. Cut the remaining 3 Tbsp butter into small cubes and dot the top. Drizzle on olive oil and sprinkle on Parmesan. 
  6. Cover with foil, bake 1 hour. Remove foil, raise oven temperature to 425°, bake ½ hour more. Garnish with fresh thyme sprigs before serving.