Pommes de Terre Boulangères (Onion and Potato Casserole)
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In French, this recipe means "baker’s potatoes," because it used to be cooked in a baker’s oven. This onion and potato casserole is perfect with lamb or beef.
Hands-on: 20 minutesTotal: 1 hour 15 minutes
- 2 Tbsp. plus 1 tsp. butter, divided
- 2 Tbsp. olive oil, divided
- 1 lb. potatoes, peeled and thinly sliced
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 medium onions, peeled and thinly sliced
- 2 cups chicken stock
- 1 Tbsp. thyme
- In a medium nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add 1 tablespoon oil, combine well, then add the potato slices. Season with salt and pepper and cook slowly for 10 minutes, stirring often. Pour the contents of the saucepan in a colander. Let the potatoes dry, and reserve.
- Melt 1 tablespoon of butter in the skillet, over medium-high heat. Combine with 1 tablespoon of oil. Add the onion slices, stir well, and cook slowly for 10 minutes, stirring often. Turn off the heat.
- Preheat the oven to 350°F. In a medium saucepan, bring the chicken stock to a boil over high heat. Butter a medium baking dish with remaining butter. Put a layer of onions on the bottom, season with half the thyme. Add a layer of potatoes and sprinkle on the rest of the thyme. Pour the boiling chicken broth over the potatoes and the onions, and put in the oven for 40 minutes.