Author: Nicole
- 1 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 3 small sweet onions (about 1-1/2 pounds)
- 3 medium garlic cloves, minced
- 6 Yukon Gold or butter potatoes (about 2-1/4 pounds – medium to large size)
- 2 tablespoons chopped rosemary
- 1 tablespoon chopped thyme
- 1 cup dry white wine, chicken or vegetable stock
- ½ to 1 cup shredded Gruyère cheese
- Fine sea salt and freshly ground pepper
- Preheat oven to 350°F. Butter an 11 to 12-inch oval baking dish.
- Using a slicing blade on a food processor, slice onions. (Alternatively you can use a knife to slice them thinly).
- In a large skillet, heat extra virgin olive oil over medium heat. Add onions and cook until soft, about 15 minutes. Add water, a few tablespoons at a time, to prevent sticking.
- Add garlic and stir for an additional minute. Remove from heat.
- While onions are cooking, peel potatoes and slice potatoes in food processor using the same slicing blade as used for the onions. (Alternatively you can use a knife to slice them thinly and uniformly – about ⅛ of an inch thick).
- Add ⅓ of potatoes to bottom of oval dish in a single layer with some overlapping. Add ½ of onions and spread over potatoes. Sprinkle ⅓ of fresh herbs over onions and season with fine sea salt and freshly ground pepper. Repeat (so you have two layers). Top with remaining ⅓ of potatoes.
- Pour wine or stock over potatoes so it submerges all but the top layer. This will allow the top layer to get more crispy.
- Sprinkle remaining ⅓ of fresh herbs and season with fine sea salt and freshly ground pepper.
- Cover with foil. (You can prepare potatoes up to this point a few hours in advance and refrigerate.)
- Bake for one hour.
- Take the foil off, raise the oven temperature to 425°F and bake for another half hour.
- Potatoes are done when you can easily cut through to the bottom with a knife. Do not under cook them.
- Remove potatoes from oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.
- Serve hot.
Recipe by Riegl Palate at https://www.rieglpalate.com/pommes-boulangere/
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