Potatoes Boulangere

OK.  The first thing you need to know about these incredibly delicious potatoes is that they cook lonnnnng and slowwwwwww!  They take only 10 minutes to get ready for the oven, and TWO TO THREE HOURS once in the oven.  Don’t hurry them — the long wait is worth it.  They are unbelievably yummy!
3 tablespoons butter
1 tablespoon olive oil
4 onions, sliced
2 pounds potatoes, thinly sliced
Kosher salt and freshly ground black pepper
Fresh thyme sprigs, leaves picked
2 cups beef stock
Preheat the oven to 300 degrees F.

Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

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