Boulangere Idaho® Potatoes with Rosemary & Gruyere

Boulangere Potatoes makes for an amazing casserole type of dish that combines thinly sliced Idaho® Yukon Gold potatoes, sautéed sliced onions, garlic, and butter. They are then covered in a flavorful stock and baked in the oven to achieve a soft buttery potato inside, with a bit of crunch on the outside. 

Read Edyta's full post here

Ingredients:

  • 6 Yukon Gold Idaho® potatoes, medium to large size, thinly sliced
  • 5 tablespoons unsalted butter, divided
  • 1½ large yellow onions, or 3 small ones, thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon rosemary, chopped
  • Salt and pepper to taste
  • 1½ cups stock, chicken or vegetable
  • 2 tablespoons olive oil, extra virgin
  • ½ cup Gruyere cheese, shredded
  • 1 teaspoon fresh Italian parsley, to garnish

Directions:

  1. Preheat oven to 350F°.
  2. Melt 2 tablespoons butter in a skillet over medium-high heat. Add onions and sauté for 5 minutes.
  3. Add garlic and one more tablespoon of butter. Sauté for another 5 minutes.
  4. Peel potatoes and slice thin using a food processor or knife (see note)
  5. Butter an 11" oval baking dish and start assembling the casserole. Arrange 1/3 of the potatoes in a single layer. Top with 1/2 the onions, 1/3 of the rosemary, salt, and pepper (season every layer).
  6. Repeat with another layer of potatoes, then onions, rosemary, salt and pepper.
  7. Arrange the top layer of potatoes so that the rounds overlap each other slightly.
  8. Add stock so it submerges most of the potatoes, stopping before it covers the top layer (so that it will get crispy).
  9. Top with remaining rosemary, salt, and pepper.
  10. Add little pieces of butter (1/3" squares) to top of potatoes (about 2 tablespoons) and drizzle with extra virgin olive oil.
  11. Cover with foil and bake for one hour.
  12. Remove the foil, raise the oven temperature to 425°F and bake for another half hour.
  13. Shred ½ cup Gruyere cheese and chop the parsley.
  14. Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.
  15. Serve with chopped parsley and enjoy!

Notes:

  • Do not wash potato slices as you don't want to rinse off the starch.
  • Using a food processor to slice the potatoes will save you a lot of time. However, the slices may not come out even. This doesn’t matter for the first two layers but you may want to have even slices of potatoes for the top layer to make a beautiful arrangement of slices slightly overlapping on each other. In order to do so, you may use a food processor for 2/3 of your then use a knife to slice the remaining potatoes for the top layer. You can also use a mandoline to thinly slice your potatoes instead of food processor or knife.
  • Instead of vegetable or chicken stock, you can use chicken concentrate or bouillon dissolved in water for more flavor. 
Print Recipe

Yield: 8
Calories: 247
Sodium: 172mg
Fat: 14g
Carbs: 23g
Protein: 8g

Source:
Edyta Hannas
Food Blogger
Eating European

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