TABELIAAUTHENTIC RECIPE
Pommes de Terre à la BoulangèreBaker-Style Potatoes and Onions
- Total
- 1 hr 27 min
- Difficulty
- ★★☆☆☆
- Serves
- 4 servings
- Prep 15 min
- Cook 1 hr 12 min
A French side dish of layered sliced potatoes and onions, baked while they absorb broth. Serve with roast leg of lamb or pork loin.
AUTHENTICITY SCORE
Authenticity Score
This is the standard recipe, exactly as it’s made where it comes from — the highest Authenticity Score possible. Substituting ingredients changes this score; the app shows exactly how, ingredient by ingredient.
Ingredients (4 servings)
100Authenticity- Waxy potatoes, such as Yukon Gold800 gWeight before peeling.
- Onions400 g2 medium onions.
- Unsalted butter45 g20 g for the onions; 20 g for the potatoes, in 2 batches of 10 g; 5 g for the dish.
- Unsalted liquid chicken stock550 mlWarm before use. Add only enough to barely cover, up to 550 ml.
- Salt6 g
- Ground white pepper0.5 g
Method
Slice the potatoes and onions; preheat the oven
- 1 MeanwhileWhile slicing, preheat the oven to 200°C (392°F) and warm 550 ml chicken stock in a small saucepan.
- 2 Peel the potatoes, rinse them whole and pat dry.
- 3 Cut into 3 mm rounds. Do not soak after slicing.
- 4 Halve the onions lengthwise and slice thinly along the grain.
Ready when
Continue when the potato slices are even and the onions are thinly sliced.
Sauté the onions and potatoes separately in butter
- 1 Melt 20 g unsalted butter in a skillet over medium heat. Add the onions, cook for 8 minutes and remove.
- 2 Melt 10 g unsalted butter in the same skillet. Add half the potatoes and cook for 4 minutes, turning without breaking them; remove. Repeat with the remaining potatoes and 10 g unsalted butter.
Ready when
Continue when the onions are softened and translucent and the potatoes are coated with butter.
Caution
Browning the potatoes at this stage makes their surfaces hard after baking.
Layer the potatoes and onions; add stock just to cover
- 1 Butter a baking dish about 20 × 28 cm and 5 cm deep with 5 g unsalted butter. Lay in half the potatoes and sprinkle with half the salt and the white pepper.
- 2 Spread the onions over them. Arrange the remaining potatoes in slightly overlapping slices on top and sprinkle with the remaining salt.
- 3 Pour in warm stock until it barely covers the potatoes, using no more than 550 ml.
Ready when
Continue when the stock reaches the edges of the top potato slices.
Bake for 25 minutes at 200°C, then 20 minutes at 180°C
- 1 Bake on the middle rack at 200°C (392°F) for 25 minutes.
- 2 Lower the temperature to 180°C (356°F) and bake for another 20 minutes. Cover with parchment if the surface dries out and threatens to burn.
- 3 Insert a knife into the central potatoes to check tenderness. If much liquid remains, bake for another 5–10 minutes.
Ready when
Continue when a knife slides in easily, only a little stock remains at the bottom and the surface is golden.
Rest briefly and serve
- 1 Remove from the oven, rest for 3 minutes and portion with a large spoon.
Ready when
The dish is ready when the layers hold together as you serve and stock does not run out from the bottom.
About this dish
In French kitchens in the early 20th century, lamb shoulder was placed in an earthenware baking dish, surrounded by potatoes and onions, and roasted in the meat’s fat. It was served in the same dish. The name boulangère, meaning baker-style, is said to come from the original practice of baking it in a baker’s oven.
The version with just potatoes and onions baked in broth appeared in later cookbooks, where it was also served with crépinettes, meat wrapped in caul fat.
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