Description
A classic French-style Boulangère Potatoes recipe featuring thinly sliced Yukon gold potatoes baked in a flavorful mixture of garlic, shallots, thyme, and vegetable broth, topped with butter for a golden, tender finish. This gluten-free and vegetarian dish makes a perfect side for any occasion, easy to prep and bake to perfection.
Ingredients
Potatoes and Vegetables
- 2 ½ lbs Yukon gold potatoes, peeled and thinly sliced
- 3 cloves garlic, pressed
- 3-4 shallots, thinly sliced
Seasonings and Liquids
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup vegetable broth
Fats and Toppings
- 4 tablespoons Irish or French butter, plus extra for greasing
- Optional: grated Parmesan or Gruyère cheese for topping
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350˚F (175˚C). Generously grease a 9”x13” baking pan with butter to prevent sticking and add flavor.
- Layer the Potatoes: Arrange a layer of thinly sliced potatoes evenly over the bottom of the pan. Sprinkle some pressed garlic, shallots, dried thyme, salt, and pepper over the potatoes. Repeat these layers until all potatoes and seasonings are used, building a beautifully seasoned stack.
- Add Broth and Butter: Pour the vegetable broth evenly over the layered potatoes. Dot the top of the potatoes with small pieces of butter to encourage browning and moisture during baking. Sprinkle additional salt and pepper on top to taste.
- Initial Bake: Place the pan into the preheated oven and bake for about 25 minutes to begin cooking and soften the potatoes.
- Apply Weight and Continue Baking: Carefully remove the pan from the oven. Place a weighted pan or heavy skillet on top of the potatoes to gently press them down, encouraging even cooking and compact texture. Return the baking dish to the oven to continue baking for an additional 30-40 minutes until the top is golden brown and the potatoes are tender.
- Serve: Remove from oven and let cool slightly. Serve hot or at room temperature. Optionally, sprinkle grated Parmesan or Gruyère cheese on top for an extra flavorful finish.
Notes
- The use of waxy potatoes like Yukon gold helps maintain the structure and creates a creamier texture.
- If you prefer a cheesier top, feel free to add grated cheese in the last 10 minutes of baking for melting without burning.
- Make sure to thinly slice the potatoes evenly for uniform cooking.
- The weighted pan step is key for achieving the traditional compact texture of Boulangère potatoes.
- For a richer flavor, Irish or French butter is recommended but any good quality unsalted butter will work.
- This dish can be prepared a few hours in advance and warmed before serving.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
