Pommes Boulangere, French Baker's Potatoes
Pommes boulangere means baker's potatoes, from the days when a household would carry the dish to the village baker to cook in the falling heat of the bread oven. It is the leaner cousin of gratin dauphinois: the same thinly sliced potatoes, but braised in stock rather than swamped in cream, which is exactly why it fits here. The onions are sweated soft first so they turn sweet and melt into the layers, and the top is left just clear of the liquid so it browns while everything beneath stays tender. Thyme and bay do the seasoning that salt usually would. It reheats beautifully, so it is a good thing to bake ahead for a crowd.
Ingredients
- 2 lb Potatoes, peeled and sliced thin
- 2 wholes Yellow onions, sliced thin
- 3 cloves Garlic, minced
- 6 sprigs Thyme
- 2 wholes Bay leaves
- 1 tbsp no-salt vegetable bouillon
- 1/2 tsp Black peppercorns, freshly ground
- 2 tbsp Flat-leaf parsley, chopped
Method
- Sweat the onions and garlic in 0.25 cup (60 ml) water in a covered pan over medium heat until soft and just golden, about 12 minutes. Softening them first is what separates this from a plain potato bake; the onions turn sweet and jammy and thread flavor through every layer.
- Dissolve the bouillon in 2 cups (475 ml) hot water. This is the whole difference between boulangere potatoes and a gratin dauphinois: the potatoes cook in savory stock, not cream, which is why the dish is naturally lean.
- Layer half the potatoes in a baking dish, spread the onions over them, then finish with the remaining potatoes, seasoning the layers with black pepper and stripping half the thyme leaves between them. Tuck the bay and remaining thyme sprigs into the top.
- Pour the hot stock down the side until it reaches just below the top layer, so the surface potatoes sit clear of the liquid and can brown rather than boil.
- Bake at 400 F (200 C) for about 55 minutes, pressing the potatoes down into the stock once halfway through. Pressing keeps the interior submerged and creamy while the exposed top crisps and browns, the contrast that makes the dish.
- Fish out the bay and thyme stems, scatter the parsley over the top, and let it settle for 10 minutes before serving so the layers set enough to cut into neat squares.
Nutrition
Estimated per serving: 180 calories, 4 g protein, 4 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
