Pommes Boulangere Recipe

There’s something undeniably comforting about these thyme-infused, buttery potatoes that makes them the perfect side dish for any gathering or cozy night in. Plus, the aroma of garlic and onions filling my kitchen as it bakes is pure heaven and an instant mood booster!

I adore crafting wholesome and savory comestibles, and Pommes Boulangère ranks among my top choices. This dish, fashioned from the potent combination of Yukon Gold potatoes (teeming with good-for-you nutrients), aromatic onions, and garlic, offers a potent flavor combo that’s hard to beat.

Earthy fresh thyme and a whisper of olive oil round out the dish both taste-wise and nutritionally, making this simple-but-not-so-simple prepping and cooking task truly satisfying.

Ingredients

Spuds: Abundant in carbs, which mainly supply energy.

High in dietary fiber, which helps with digestion (aided by the resistant starch that some varieties contain).

Butter, not margarine, preferably from grass-fed cows: Adds creaminess and richness, contains healthy fats.

Onion: Delivers natural sweetness and flavor depth along with some antioxidants.

Garlic: Intensifies taste, reputed to have positive effects on heart health.

Fresh thyme: This aromatic herb adds an earthy taste and is a good source of several vitamins and minerals.

Chicken and vegetable broth: Provides rich, savory flavor; can be low-calorie if homemade.

Oil de Oliva: Grasas saludables para el corazón, mejoran el sabor y ayudan en la fritura.

Ingredient Quantities

• 2 pounds (about 900g) waxy potatoes, such as Yukon Gold
• 2 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh thyme leaves
• 1 cup (240ml) chicken or vegetable stock
• 2 tablespoons olive oil
• Optional: Fresh parsley for garnish

Instructions

1. The oven should be set to 375 degrees Fahrenheit (190 degrees Celsius).

2. Thinly slice the potatoes, about 1/8 inch thick, and using a mandoline or sharp knife, carefully peel the potatoes. Set aside.

3. In a big frying pan, over medium heat, melt the butter. Slice the onion and add it to the pan. Cook the onion for about 5 minutes until it is soft and translucent.

4. Place minced garlic and thyme leaves in the skillet, cooking them for 1 to 2 minutes until—like the bay leaves before them—they fill your kitchen with their wonderful aroma.

5. Oil a baking dish with olive oil. Place a layer of sliced potatoes on the bottom of the dish. Season with salt and pepper.

6. Take some of the onion and garlic mixture and spread it over the potatoes. Then, add more potatoes and onion mixture, seasoning each layer with salt and pepper, until you have used up all the ingredients.

7. Ensure even distribution by pouring the chicken or vegetable stock over the layered potatoes.

8. Pour the rest of the olive oil over the top of the layers of potatoes.

9. The preheated oven is set to 350 degrees Fahrenheit. The aluminum foil covers the baking dish, and it goes into the oven for 30 minutes before coming out again to remove the foil. It then goes back into the oven for 30 minutes, but it might need an extra 10-20 minutes to get the top nice and brown.

10. After it has been cooked, take it out of the oven and allow it to cool for a few minutes. If you like, you can add fresh parsley as a garnish just before serving.

Equipment Needed

1. Oven
2. Mandoline or sharp knife
3. Peeler
4. Large frying pan
5. Stirring spoon or spatula
6. Baking dish
7. Olive oil brush or small bowl for oil
8. Measuring spoons and cups
9. Aluminum foil

FAQ

• Q: Can I use a different type of potato?Q: Can I use a different kind of potato?
• Q: How thin should I slice the potatoes?A: Target slices that are roughly 1/8 inch thick to guarantee uniform cooking and a tender outcome.
• Q: Can I prepare this dish in advance?Q: Can I put this together a day ahead and still get a freshly baked taste?

  A: Yes, you can put this together a day ahead and still get a freshly baked taste. You can refrigerate it for up to a day before baking. If baking directly from the fridge, just add a little more cooking time than if you were to bake it right after assembly.

• Q: Is it possible to make this dish vegetarian?A: Absolutely! Just substitute vegetable stock for chicken stock.
• Q: What can I use instead of fresh thyme?If you don’t have access to fresh thyme, use 1/2 teaspoon of dried thyme in its place.
• Q: How can I make the dish richer?To obtain a more full-bodied taste, stir in a splash of heavy cream or milk to the stock just before you ladle it over the potatoes.
• Q: Should I cover the dish while baking?B: For best results, bake without covering so the top can crisp up beautifully.

Substitutions and Variations

Waxy Potatoes: Use red potatoes or fingerling potatoes as substitutes.
Butter, unsalted: Replace with ghee or a non-dairy alternative, like margarine, for a different-flavored profile.
Chicken or Vegetable Stock: Use beef stock or mushroom broth for a richer taste, or water for a lighter dish.
Thyme Leaves, Fresh: Substitute dried thyme (use half the amount) or use fresh rosemary for a flavorful herbal alternative.

Pro Tips

1. Uniform Potato Slices Ensure the potatoes are sliced uniformly to about 1/8 inch thick using a mandoline. This will help the potatoes cook evenly and give you a consistent texture throughout the dish.

2. Infuse Flavor with the Stock Warm the chicken or vegetable stock slightly before pouring it over the layered potatoes. This helps the flavors meld better and ensures even distribution of the liquid.

3. Crispy Top Layer To achieve a golden-brown crust, consider turning on the oven’s broiler for the last 5 minutes of cooking. Keep a close eye to prevent burning.

4. Herb Enhancement Add additional flavor by incorporating other herbs such as rosemary or oregano along with the thyme, or even a bay leaf in the stock, for a more robust herby note.

5. Rest Before Serving Allow the gratin to cool for a few minutes after taking it out of the oven. This will help the layers set up and make it easier to serve, while also enhancing the flavors.