Idaho® Potatoes Boulangère
This classic potato and onion dish is similar to potato gratin but without the cream and cheese. Chicken broth and seasoning infuse the dish with a subtle savory quality, making it a flavorful and versatile side.
- 1 large onion, sliced
- ¼ cup olive oil
- 8 garlic cloves, sliced
- 1 tablespoon fresh thyme
- 3-4 cups chicken broth
- Salt and pepper, to taste
- 8-10 medium Idaho® Russet potatoes (about 4 pounds), peeled and finely sliced (about 1/16 inch thick)
- Preheat oven to 375°F.
- In a cast-iron pan, sauté the sliced onions in the olive oil until nicely caramelized, 25 to 30 minutes.
- Add the sliced garlic and thyme and deglaze with the chicken broth. Bring to a boil and cook for about 5 minutes.
- Season mixture with salt and pepper to taste, then transfer to a large bowl and add the sliced potatoes. Mix well.
- Reserve some potato slices to arrange on top of the gratin. Transfer remaining potato/broth mixture to a gratin dish (about 12 x 9 inches) and press potato slices tightly and nicely together in no specific order. The thickness of the gratin should be about 1½ inches. Arrange the reserved potato slices on top of the gratin in concentric circles.
- Make sure the potatoes are well covered with the broth. Cover with aluminum foil and bake at 375°F for about 1 hour.
- Lower oven temperature to 325°F, remove foil and continue to cook until the top is golden brown, another 40 to 60 minutes.