Pommes De Terre a la Boulangere: Potatoes a la Bakery

TOTAL TIME: 3 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • Kosher salt and freshly ground black pepper
  • Fresh thyme sprigs, leaves picked
  • 2 cups beef stock
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Directions

Preheat the oven to 300 degrees F.

Melt half the butter with the olive oil in a saute pan, and gently fry the onions until soft and lightly golden, about 15 minutes. Spread half the onions in the bottom of a casserole. Lay a layer of sliced potatoes on top, season with salt and pepper, and scatter with thyme leaves. Build another layer of onions, then a final one of potatoes, and finally pour over the stock. Cover the pan with foil, and bake until all the liquid has been absorbed, 2 to 3 hours, removing the foil for the last hour if you like a crisp top.

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4

Newest Ratings and Reviews

Read all 28 reviews

  • on May 11, 2014

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    So easy, so delicious. I cover them for the first hour or so then finish them uncovered for the last hour. Fantastic

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  • on April 02, 2014

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    I made this many years ago, when the recipe I was given, needed dripping. Yesterday, I didn't have any, so used olive oil and butter (Hadn't looked for a recipe, just 'made it up as I went along') I have lived long enough that I don't care if food is healthy or not, so will definitely use dripping next time, as the flavour is SO much better. Also I used 'boxed stock' and it had no flavour even though it came from a good store brand! Won't do that again! Maybe I should have reduced that first.
    So in order to save electricity, I prepared it and microwaved the whole thing for 4 minutes, then it went in the oven for 30 (looked at it) and then 15 more.
    Being crazy for strong flavours, I used 3 sliced garlic cloves, a little dill weed, some oregano and a dash of Worster sauce.
    It was very good, and even better today after microwaving the leftovers, but I wonder if using a marmite, instead of Corning ware, would have added to the taste.

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  • on February 15, 2014

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    I cannot say how wonderful this dish is!

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