This Potato and Onion Bake, also known as Boulangère Potatoes, is a simple yet flavorful dish that layers thinly sliced potatoes and onions, seasoned with rosemary and baked in vegetable broth until tender and golden. This dish is a lighter alternative to creamy potato bakes, offering the perfect balance of crisp and soft textures with a subtle herby flavor. Ideal as a side dish for roast meats or as a vegetarian option, it’s a comforting and versatile recipe that’s easy to prepare and always a crowd-pleaser.
Ingredients:
- 3 tablespoons butter
- 3 onions, thinly sliced
- 2.6 lb washed potatoes (about 6 medium-sized potatoes), thinly sliced
- 2 tablespoons fresh rosemary, finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups vegetable broth or stock
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a medium-sized baking dish with a bit of the butter to prevent sticking.
- Prepare the Onions and Potatoes:
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they are softened and slightly golden.
- Remove from heat.
- While the onions are cooking, wash and thinly slice the potatoes (about 1/8 inch thick) using a sharp knife or mandoline for even slices.
- Layer the Potatoes and Onions:
- In the greased baking dish, layer half of the sliced potatoes evenly across the bottom.
- Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Spread half of the sautéed onions over the potatoes, followed by half of the chopped rosemary.
- Repeat the layers with the remaining potatoes, salt, pepper, onions, and rosemary.
- Add the Broth:
- Pour the vegetable broth or stock evenly over the layered potatoes and onions.
- Dot the top of the dish with the remaining 1 tablespoon of butter.
- Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 25-30 minutes, or until the top is golden and crispy and the potatoes are tender when pierced with a fork.
- Serve:
- Let the dish rest for a few minutes before serving.
- Serve as a side dish with roast meats, chicken, or on its own for a hearty vegetarian option.
Conclusion:
This Potato and Onion Bake (Boulangère Potatoes) is a delicious and satisfying dish that brings together simple ingredients for a rich and savory flavor. The combination of tender potatoes, sweet onions, and fresh rosemary baked in a light vegetable broth creates a perfect side dish for any meal. It’s a great way to elevate humble ingredients into something special.
Classic Potato and Onion Bake (Boulangère Potatoes)
A classic French-inspired dish made with layers ofthinly sliced potatoes and onions, seasoned with rosemary and baked invegetable broth until golden and tender.
Ingredients
- 3 tablespoons butter
- 3 onions thinly sliced
- 2.6 lb washed potatoes about 6 medium-sized potatoes, thinly sliced
- 2 tablespoons fresh rosemary finely chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 cups vegetable broth or stock
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a medium-sized baking dish with a bit of the butter to prevent sticking.
Prepare the Onions and Potatoes:
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they are softened and slightly golden.
- Remove from heat.
- While the onions are cooking, wash and thinly slice the potatoes (about 1/8 inch thick) using a sharp knife or mandoline for even slices.
Layer the Potatoes and Onions:
- In the greased baking dish, layer half of the sliced potatoes evenly across the bottom.
- Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Spread half of the sautéed onions over the potatoes, followed by half of the chopped rosemary.
- Repeat the layers with the remaining potatoes, salt, pepper, onions, and rosemary.
Add the Broth:
- Pour the vegetable broth or stock evenly over the layered potatoes and onions.
- Dot the top of the dish with the remaining 1 tablespoon of butter.
Bake:
- Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
- After 45 minutes, remove the foil and bake for an additional 25-30 minutes, or until the top is golden and crispy and the potatoes are tender when pierced with a fork.
Serve:
- Let the dish rest for a few minutes before serving.
- Serve as a side dish with roast meats, chicken, or on its own for a hearty vegetarian option.