A less heavy option to the traditional and elegant Potatoes Dauphinoise is the dish Potatoes Boulangère. It makes a delicious side dish that every cook ought to have in their recipe book. Though similar to Potatoes Dauphinoise, Potatoes Boulangère is set apart by a lighter texture that is obtained by replacing cream with chicken stock. This simple yet sophisticated dish is a delightful and visually pleasing complement to any dinner, and it’s really simple to make.
This recipe necessitates the use of the Staub cast iron casseroles dish and the Benriner Mandoline. Both professional chefs and home cooks love Staub cookware because of its exceptional enameled cast iron and cooking capabilities. Meanwhile, a mainstay in professional kitchens is the Benriner mandoline, praised for its elegance, sharpness, and ease of use.
Designed by Freepik
- Six sizable potatoes with waxy coating, like redskins
- Add some salt and pepper
- One white onion, thinly sliced
- One-third cup chicken stock
- Two tablespoons of butter
- Warm up the oven to 200°C and give a small casseroles dish a quick oiling.
- Using a sharp knife or a mandolin, thinly slice the potatoes.
- Arrange the potatoes and onions in layers, liberally sprinkling each layer with a pinch of salt and pepper.
- Add a tidy layer of overlapping potatoes to finish. Drizzle the layers with the chicken stock, garnish with butter, and adjust the seasoning.
- Cook for 30 minutes with the lid on, then remove and cook for an additional