Paleo, Primal, and Gluten-Free Recipes

Pommes de Terre Boulangère

Pommes de Terre Boulangère

Don’t these potatoes look like autumn?

I have been on a French cuisine kick lately! I’ve been watching cooking videos with Julia Child and Jacques Pepin and imagining have time to throw dinner parties where I could cook whatever they were making. I did make a nice French dinner for my boyfriend recently. I got Mastering the Art of French Cooking from the library and made boeuf bourguinon and a potato recipe I saw in an episode of Jacques Pepin and Julia Child cooking in her kitchen. Jacques makes Pommes de Terre Boulangère, the lighter counterpart to Pommes de Terre Dauphinois. Pommes de Terre Dauphinois is the famous creamy gratin potatoes. Similarly prepared, Pommes de Terre Boulangère uses broth instead of milk or cream, so it’s not as heavy. Plus the garlic and onion flavor stand out well against the lighter sauce.

Boiled potatoes are more traditional with boeuf bourguignon, but I made these fancy potatoes anyway. Also perfect with these potatoes would be any kind of roast: chicken, beef, lamb, pork. I can imagine these doing well on a holiday table.

Two important steps: don’t use a floury potato, like Idaho, because the potatoes will disintegrate. Waxy boiling potatoes, such as Yukon gold or red potatoes are much better. Also, don’t rinse the potato slices. The starch on the potatoes lightly thickens the sauce.

Stay tuned for the next post where I adapt MTAoFC’s boeuf bourguignon to the slow cooker!

Pommes de Terre Boulangère
Printable Recipe

1 tbsp olive oil, plus more for greasing
1.5 lbs waxy boiling potatoes, such as Yukon gold, peeled and cut into 1/8″ slices with a mandolin or food processor
1 medium or 2 small onions, sliced
6 cloves garlic, sliced
2 sprigs fresh thyme or 1/4 tsp dried thyme
2 bay leaves
2 cups beef or chicken broth
Salt and pepper, to taste
Minced fresh parsley for garnish

1. Grease a 2.5-3 qt baking dish with olive oil. Lay slice potatoes into the dish.
2. Meanwhile, add the olive oil to a small saucepan and cook the onions until tender a lightly browned. Add remaining ingredients and bring to a boil. Pour over potatoes. Shift the potatoes around to tuck in some of the onions and garlic. Potatoes can be cooled, covered, and placed in the refrigerator to cook the next day. If using a glass pan be sure to allow it to warm at room temperature about 15 or 20 minutes to keep it from breaking due to the change in temperature. I put my glass dish on the pre-heating oven to help warm it.
3. Bake it at 400 degrees F for 40 minutes or until the potatoes are fork tender. Allow to rest 5 min before serving.



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