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.

Difficulty: Medium

Hands-on: 20 minutesTotal: 1 hour 15 minutes

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat13g
Saturated Fat5g
Cholesterol20mg
Sodium990mg
Total Carbohydrate29g
Dietary Fiber3g
Sugars5g
Protein5g