Potatoes Boulangère

Potatoes Boulangère
Photo by Scott Phillips


  • 3 medium sprigs fresh thyme
  • ¼ tsp. freshly ground black pepper
  • 2 lb. Yukon Gold or Yellow Finn potatoes, peeled and sliced into ¼-inch-thick half moons
  • Scant 1 tsp. kosher salt
  • 1 bay leaf
  • 3-½ oz. (½ cup) diced pancetta
  • 3 small onions, thinly sliced (2 cups)
  • + 2 more ingredients
    • 1 cup homemade or low-salt canned chicken broth
    • 1 Tbs. olive oil

Heat the oven to 375°F. Heat the olive oil in a medium (9-inch) Dutch oven over medium heat. When the oil is hot, add the pancetta. Sauté until it just begins to crisp and turn brown, about 4 min. Add the onions, thyme, bay leaf, salt, and pepper. Cook, stirring occasionally and more frequently t...

View full recipe at Fine Cooking


Variations on Potatoes Boulangère

  • Potatoes Boulangère
    • 2 tablespoons beef broth
    • 1 onion
    • 1 tablespoon unsalted butter
    • 1 large russet (baking) potato
    • coarse salt

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