Boulangère potatoes
Thinly sliced potatoes baked in poultry stock with onions, herbs, butter and balsamic vinegar.
Active time25 min
Cooking1 h 15 min
Total1 h 30 min
Add to my week
Loading your week…
Ingredients
- 1 onion
- 1200 g potatoes with a tender, melting texture
- 4 sprigs of fresh rosemary
- 12 sprigs of fresh thyme
- 150 g unsalted butter
- 500 ml ready-to-use liquid poultry stock
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
- 50 ml balsamic vinegar
Preparation
Preheat the oven to 190 °C. Peel the potatoes and cut into thin slices with a knife. Peel and thinly slice the onion. Strip the thyme and rosemary leaves from their stems and chop the leaves.
1 onion1200 g potatoes with a tender, melting texture4 sprigs of fresh rosemary12 sprigs of fresh thyme- oven
- vegetable peeler
- knife
- chopping board
Melt 30 g of the 150 g of butter in a frying pan. Add the onion and half the herbs and cook for 3 minutes. Pour in the vinegar, allow it to evaporate for about 2 minutes, then mix everything with the potatoes.
150 g unsalted butter50 ml balsamic vinegar- frying pan
- spatula
- mixing bowl
Put the mixture in a baking dish. Add the remaining herbs and salt and pepper if desired. Bring the stock to the boil, pour into the dish and dot over the remaining 120 g of butter in small pieces. Bake for about 1 hour. A knife tip should pass easily through the potatoes; cook for longer if necessary.
500 ml ready-to-use liquid poultry stock1 pinch of ground pepper — optional1 pinch of salt — optional- oven
- baking dish
- saucepan
- knife
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration