Potato and Onion Bake Recipe
This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.
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- 3 tbsp butter - see note 1
- 2 onions - see note 2
- 3.3 lb washed potatoes (about 8 potatoes) - see note 3
- 2 tbsp fresh rosemary, finely chopped - see note 4
- 2 tsp salt
- 1 tsp black pepper
- 1 ⅔ cup vegetable broth/stock (roughly) - see note 5
Preheat the oven to 390°F /200°C. (see note 6)
Use some of the butter (about 1 tbsp) to grease the bottom and sides of a large baking dish. Place this on a baking tray for easy.
Peel and finely slice the 2 onions.
Use a mandolin, food processor or sharp knife to cut the 8 potatoes into 1/8 inch (3-4mm) thick disks.
Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes, ensuring that it just covers the top layer.
Dot the remaining 2 tbsp of butter over the top of the dish, then transfer the baking dish and tray to the oven and cook for 75 minutes until the potatoes are tender and the top is golden and crisp. (see note 6&7)
- If you want to make this dairy-free, then oil the bottom of the dish with olive oil and mix 1 tbsp of oil into the broth/stock.
- You can use any onions for this recipe. I like to use the large sweet onions if I can find them. But regular brown or white onions are still great. You can use red onions but they don't melt into the bake as easily.
- You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked. I like to choose, Desirée, Nadine or a Yukon gold.
- Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions
- The size of your baking dish and the thickness of your potatoes will affect how much broth/stock you need. You want the broth to just cover the top layer of potatoes. This will start to cook them and then as it evaporates the top layer will get crispy and golden. Add extra broth (or use less) before you put them in the oven to ensure your potatoes are covered.
- The potatoes can be cooked at a lower temperature for longer if that fits with your roast. If the temperature if much high you may find the top gets crispy and dry before the potatoes are cooked. So to prevent this cook the potatoes covered with greased foil for the first 30 minutes.
- Depending on the thickness of your potatoes and the depth of your baking dish, the bake may take longer to cook. If you keep them at 1/8"(3mm) then they should be tender within 75 minutes of cooking.
Calories: 235kcal | Carbohydrates: 40g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 616mg | Potassium: 1226mg | Fiber: 8g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 35mg | Calcium: 97mg | Iron: 9mg