Pommes Boulangère
Author: Nicole
Ingredients
  • 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
Instructions
  1. Preheat oven to 350°F. Butter an 11 to 12-inch oval baking dish.
  2. Using a slicing blade on a food processor, slice onions. (Alternatively you can use a knife to slice them thinly).
  3. 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.
  4. Add garlic and stir for an additional minute. Remove from heat.
  5. 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).
  6. 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.
  7. Pour wine or stock over potatoes so it submerges all but the top layer. This will allow the top layer to get more crispy.
  8. Sprinkle remaining ⅓ of fresh herbs and season with fine sea salt and freshly ground pepper.
  9. Cover with foil. (You can prepare potatoes up to this point a few hours in advance and refrigerate.)
  10. Bake for one hour.
  11. Take the foil off, raise the oven temperature to 425°F and bake for another half hour.
  12. Potatoes are done when you can easily cut through to the bottom with a knife. Do not under cook them.
  13. Remove potatoes from oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.
  14. Serve hot.
Recipe by Riegl Palate at https://www.rieglpalate.com/pommes-boulangere/