The Potatoes Boulangère dish is a lighter, yet similar dish to the classic and elegant Potatoes Dauphinoise.

Potatoes Boulangère is a wonderful side dish that every cook should have in their repertoire. It is the sister dish of Potatoes Dauphinoise, yet much lighter due to replacing the cream with chicken stock. It’s a simple dish that is relatively easy to prepare but looks elegant and tastes great. Serve it with just about anything to make a beautiful, balanced dinner.

For this recipe, the two main kitchen helpers used are the Staub cast iron casserole dish and the Benriner Mandoline.  Staub cookware is second to none and is favoured by both professional chefs and home foodies alike for its cooking performance and striking enamelled cast iron. The Benriner mandoline is used in professional kitchens everywhere for its simplicity, sharpness and ease of use.

Potatoes Boulangère Recipe

Cooking Time: 1 hour | Serves 4

Ingredients

• 6 Large Waxy Potatoes, such as redskin
• Salt and Pepper
• 1 White Onion, cut finely
• ½ Cup Chicken Stock
• 2 Tbsp Butter

Instructions

1. Heat oven to 200C. Lightly oil a small casserole dish.

2. Thinly slice the potatoes with a mandolin or a sharp knife.

3. Layer the potatoes with the onion, seasoning well with salt and pepper in each layer.

4. Finish with a layer of potatoes neatly overlapping. Pour over the stock, then dot with butter and season again.

5. Cook for 30 minutes with a lid on, then take off and continue to cook for another 30 minutes.