Boulangère Potatoes

• 4 cups thinly sliced potatoes (about 2 large)
• 2 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 4 cloves garlic, thinly sliced
• 2 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Layer potatoes in a greased baking dish, sprinkling each layer with garlic and thyme.
3. 3 In a small bowl, whisk together stock and cream; pour over potatoes.
4. 4 Dot the top with butter.
5. 5 Bake, covered with foil, for 45 minutes.
6. 6 Remove foil, drizzle with olive oil, and bake another 15-20 minutes until golden and crispy on top.
7. 7 Let rest 10 minutes before serving.

Equipment

• Baking dish
• Mandoline slicer (optional)

Variations

• Add caramelized onions for extra sweetness.
• Incorporate grated Parmesan cheese for a cheesy twist.

Substitutions

• Use olive oil instead of butter for a dairy-free option.
• Substitute vegetable stock for a vegan version.

Pairings

• Roasted chicken
• Braised short ribs
• Steamed asparagus

Nutrition

Tips

• For extra crispiness, broil for 2-3 minutes at the end, watching carefully to avoid burning.
• Use a mandoline slicer for even potato slices.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge, then reheat covered in foil at 350°F until hot.

Serving Suggestions

• Serve alongside roasted chicken or a hearty beef stew.
• Pair with a fresh green salad for a complete meal.

FAQ