# Boulangère Potatoes

A potato dish that uses layers of thinly sliced potatoes, onions, herbs, and rich stock to create a light, crispy, and flavourful side or main.

- Total time: 125 min
- Cuisine: French
- Category: Side
- Language: en

## Ingredients

- Agria Potatoes
- 1 Block of butter
- Brown Onions
- Beef Stock
- Oil
- salt
- black pepper
- fresh thyme leaves

## Instructions

1. Add salt to sliced onions to help them break down and release moisture.
2. Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.
3. Use a mandolin to thinly slice the potatoes.
4. Melt butter in a microwave for about 20 seconds to clarify it.
5. In the base of an oven-safe pan, spread a layer of the caramelized onions.
6. Add a thin layer of sliced potatoes over the onions.
7. Drizzle some clarified butter and beef stock over the potato layer.
8. Season with salt and pepper.
9. Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
10. Continue layering potatoes, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.
11. After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.
12. Cut 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.
13. Cover the dish with a heavy plate to weigh down the potatoes.
14. Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
15. Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.
16. After 45 minutes to 1 hour of cooking, remove the cartouche and plate.
17. Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelize on top.
18. Bake for an additional 25 minutes or until the potatoes are golden and tender.
19. 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.
20. Add a final sprinkle of fresh thyme leaves for aroma.
21. Remove from the oven and let the dish rest for a few minutes.

## Equipment

- mandolin
- knife
- microwave
- microwavable container
- oven-safe pan
- oven
- greaseproof paper
- heavy plate
- metal 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.

## Source

- Original video: https://youtu.be/-Z3P_NujFos
- Recipe page: https://www.cliprecipe.com/recipe/1625b677-e6bb-4dea-9fde-9eb47b74609d
- Extracted: 2025-12-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt