Boulangere Potatoes

Easter’s on it’s way this weekend so this week I’m giving you guys some easy to make recipes that are a little different than the traditional Easter dishes. Boulangere comes from the French word for baker and this potato recipe is so-called because it used to be cooked in the baker?s oven after all the bread was done. Most boulangere recipes add butter but here I added a touch of olive oil to add a little extra (good) fat to the dish instead of the butter. Just a smidge of good quality olive oil adds another dimension to the dish and is healthier.

Serves 4

RECIPE:

1 1/2 lbs white potatoes (about 3 large) – 1/8′ slice on a mandoline

1 quart homemade organic vegetable stock/low-sodium organic chicken stock

1 tbsp fresh thyme – chopped

2 garlic cloves – minced

1 large white onion – thinly sliced

1/4 tsp salt

1/2 tsp pepper

2 tbsp olive oil – for sauteing

1 tbsp olive oil – added to broth

DIRECTIONS:

Preheat oven to 380F

Preheat large non stick skillet on medium heat for 1 minute. Drizzle olive oil and saute sliced onions for 15 minutes, stirring occasionally. You don’t want to caramelize the onions too much but let the natural sweetness come out. Once onions are soft add the broth, garlic, thyme, additional olive oil and S&P to the same pan with the onions. Bring to a boil and simmer for 2 minutes.

Meanwhile lay the sliced potatoes in an oven proof dish and, Very Carefully, pour the broth over them. You don’t want to over fill the dish with broth if you have too much.

Add enough broth to just cover the potatoes. Gently shake the casserole dish to ensure even distribution of the broth. Cover with foil.

Pop in oven for 30 minutes total or until knife easily pierces potatoes. Remove the foil after 15 minutes to let top get crispy and finish cooking.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.