Potatoes Boulangère
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Potatoes Boulangère
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
- 4 lices Bacon cut into bits, lean
- 1 onion sliced thinly, sweet yellow
- 1 cup chicken broth
- 2 lbs potato peeled and sliced into 1/4 inch thick half-moons (I used a mandoline slicer, Yukon gold variety
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 1 bay leaf
- 1 thyme sprig; fresh
Instructions
- Heat the oven to 375 degrees.
- Heat the oven-safe pot over medium heat.
- Add the bacon crumbles and cook, stirring often, for 4-5 minutes or until cooked through.
- Remove from the pot with a spoon onto a paper towel; set aside.
- Remove all but 1 tablespoon of grease from the pot. If you don't have that much grease, add a bit of olive oil or butter.
- Add the sliced onion and cook, stirring occasionally and more frequently toward the end, until the onions are a deep golden, about 14 minutes.
- While the onions are cooking, bring the chicken broth to a boil, then remove it from heat; set aside.
- Add the sliced potatoes and bacon crumbles to the onions, then season with sea salt and freshly cracked pepper, to taste. Gently mix until well combined.
- Pour the hot chicken broth over the top of the onions and potatoes and bring the pot to a boil, stirring with a spoon to scrape up the browned bits from the bottom of the pot.
- Place the bay leaf and thyme sprig on top of the potatoes.
- Cover the pot and place it into the oven to bake for 15 minutes.
- Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about 30 minutes.
- Discard the bay leaf and thyme sprig before serving. Enjoy.
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