Sunday, August 31, 2014

Boulangere Potatoes


Oh, my word.  I have just found my favorite potato dish.  I seriously haven't met a potato dish that I didn't like, but this is the creme de la creme of potato dishes for me.  These are Boulangere Potatoes.  They are similar to au gratin potatoes, but uses stock in place of the cream.  They were fabulous!

BOULANGERE POTATOES
4 good sized potatoes (I actually used 6 small ones)
1 onion
Salt & pepper
1/2 to 3/4 C shredded Parmesan cheese
Fresh rosemary
1 1/2 C chicken stock
4 T butter

Preheat the oven to 350 degrees.  Slice the potatoes and the onion very thin, on a mandolin if you have one.  In a tart pan or about an 8 x 8 casserole pan, place a layer of the potatoes and spread around some of the onion slices.  Season with salt (be careful since the cheese is salty) and pepper. Sprinkle in a little Parmesan cheese and some rosemary sprigs. Continue layering the potatoes and onion with the cheese, rosemary, and salt & pepper.  Pour the stock all over the potatoes.  Sprinkle a generous amount of Parmesan cheese all over the top.  Slice the butter into pats and scatter them over the top.  Bake the potatoes for an hour to an hour and fifteen minutes or until the potatoes are fork tender.