Boulangère Potatoes
Directions
- 1Add salt to sliced onions to help them break down and release moisture.
- 2Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.
- 3Use a mandolin to thinly slice the potatoes.
- 4Melt butter in a microwave for about 20 seconds to clarify it.
- 5In the base of an oven-safe pan, spread a layer of the caramelized onions.
- 6Add a thin layer of sliced potatoes over the onions.
- 7Drizzle some clarified butter and beef stock over the potato layer.
- 8Season with salt and pepper.
- 9Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
- 10Continue layering potatoes, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.
- 11After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.
- 12Cut a piece of greaseproof paper to fit the pan, and make a small hole in the center to allow steam to escape. Place the cartouche on top of the layered potatoes.
- 13Cover the dish with a heavy plate to weigh down the potatoes.
- 14Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
- 15Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
- 16After 45 minutes to 1 hour of cooking, remove the cartouche and plate.
- 17Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelize on top.
- 18Bake for an additional 25 minutes or until the potatoes are golden and tender.
- 19Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
- 20Add a final sprinkle of fresh thyme leaves for aroma.
- 21Remove from the oven and let the dish rest for a few minutes.
Ingredients
- Agria Potatoes
- 1 Block of butter
- Brown Onions
- Beef Stock
- Oil
- salt
- black pepper
- fresh thyme leaves
Equipment
mandolinknifemicrowavemicrowavable containeroven-safe panovengreaseproof paperheavy platemetal sheet pan
Tips
- Do not wash the potatoes after slicing to preserve the starch, which will help the dish bind together.
- Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
- When layering the potatoes, try to put smaller potatoes into the center and save slightly larger ones for the outside to make it look daintier.
- When making the cartouche, make a small hole in the center to allow steam to escape.
- Cover the dish with a heavy plate to weigh down the potatoes.
- Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
- Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
- Add a final sprinkle of fresh thyme leaves for aroma in the last 5 minutes of cooking to prevent them from burning.
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