Imagine a side dish so incredibly delicious and comforting that it steals the spotlight from the main course. Boulangere Potatoes with Bay Leaf is that magical French recipe that promises to elevate your cooking from ordinary to extraordinary. With layers of thinly sliced potatoes, aromatic herbs, and a golden crispy top, this dish is not just a side—it's a culinary experience that will transport your taste buds straight to the rustic kitchens of France.
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 pounds potatoes, thinly sliced
- 1 onion, sliced
- 2 cups chicken or vegetable stock
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large rectangular baking dish by lightly greasing it with butter.
- Wash and peel the potatoes. Using a sharp knife or mandoline, slice the potatoes very thinly (approximately 1/8 inch thick). Aim for uniform, translucent slices to ensure even cooking.
- Peel and slice the onion into thin, half-moon shapes. The thin slices will distribute evenly throughout the potato layers.
- Begin layering the dish by creating an initial base of potato slices, slightly overlapping each slice. Sprinkle some sliced onions between the potato layers.
- Season each layer generously with salt and freshly ground black pepper. Crumble the bay leaves over the layers to infuse their aromatic flavor.
- Continue layering potatoes, onions, salt, pepper, and bay leaves until you've used all ingredients, creating a beautifully structured gratin.
- Gently pour the chicken or vegetable stock over the layered potatoes, ensuring the liquid seeps between the layers without disturbing the arrangement.
- Dot the top layer with small pieces of butter, which will help create a golden, crispy surface during baking.
- Cover the baking dish with aluminum foil and place in the preheated oven. Bake for 45 minutes covered.
- Remove the foil and continue baking for an additional 15-20 minutes until the top turns golden brown and crispy, and the potatoes are tender when pierced with a knife.
- Remove from the oven and let rest for 10 minutes before serving. This allows the potatoes to set and absorb any remaining liquid.
- Serve hot as a side dish, garnishing with fresh herbs like thyme or parsley if desired. The potatoes should be creamy inside with a crisp, golden top.
Tips
- • Use a mandoline slicer for uniformly thin potato slices to ensure even cooking and a beautiful presentation. • Choose starchy potatoes like Russet or Yukon Gold for the best creamy texture. • Don't rush the layering process—take your time to create neat, overlapping layers for an elegant finish. • Make sure to season each layer generously with salt and pepper to build depth of flavor. • Let the dish rest for 10 minutes after baking to allow the potatoes to absorb remaining liquid and set properly. • For extra richness, you can substitute some of the stock with cream or add grated cheese between layers. • Fresh herbs like thyme or parsley make an excellent garnish and add a fresh touch to the final dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
