Jan 21, 2013
Boulangére Potatoes are French style scalloped potatoes made with stock instead of milk. They are delicious with roast lamb, beef or chicken.
1/4 cup butter
About 2 cups chicken stock or vegetable stock
8 medium Yukon Gold potatoes
Salt and freshly ground pepper, to taste
1 large onion, sliced
2 tbsp. olive oil
2 tbsp. chopped parsley, for garnishing
Preheat oven to 375 degree F.
Butter a large baking dish with 1 tbsp. butter.
Bring the stock to a boil as you slice the potatoes.
Using a mandolin or sharp knife, thinly slice the potatoes. Add potatoes to a large bowl. Season with salt and pepper and toss.
Add potatoes and a few pieces of butter to the prepared baking dish. Add enough stock to cover potatoes by about 2/3’s. Press down gently with your hands. Sprinkle sliced onions evenly on top. Drizzle with olive oil and dot with a few more pieces of butter.
Cover with foil and bake for 1 hour. Remove foil and continue to bake potatoes until golden brown and fork tender, about 30 to 60 minutes.
Yield: 8 servings.