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Pommes De Terre Boulangère

Pommes de terre boulangère

Like most people, I love potatoes. There is scarcely any variety or preparation of them I don’t enjoy. But one of my favorites comes from as close to a bible as we have in the kitchen, Julia and Jacques Cooking at Home.

Pommes de terre boulangère is a gratin of thinly sliced potatoes, onion and garlic first parboiled then baked in a flavorful herbed stock. The potatoes release starch into the stock, which in turn thickens and forms an unctuous medium. The top layer browns and crisps, and the rest stays soft and yummy.

This is one of my all-time favorite side dishes; it goes especially well with a nice roast chicken. It is elegant, flavorful and above all else easy. Plus, the thickened stock gives a richness that implies creaminess, yet there is no dairy and practically no fat. This recipe is easily made vegetarian, even vegan, but replacing the chicken stock with vegetable stock or water, and is to the best of my knowledge gluten-free.

The one trick, if you can call it that, is to invest in a mandoline; a cheap Benriner does the job very nicely. You want thin, even slices of everything, and the mandoline accomplishes that with astonishing speed.

Use small, waxy potatoes, like Yukon golds or small white potatoes. I have also mixed up Yukons with fingerlings for some contrast in flavor and texture, and that works very well.

I have found that this is also a recipe that defies precision, so the measurements I give are rough at best. It is most of all about maintaining a balance between the amount of stock versus the potato mixture. Too much, and your gratin will be soupy; too little and it will be dry and tough. On the whole, though, it is better to err on the side of dryness when in doubt.

Pommes de terre boulangère
Adapted from Julia and Jacques Cooking at Home

1 lb. small waxy potatoes, such as Yukon gold
1 small onion
3-5 cloves garlic
2-3 c. chicken stock
a few sprigs of thyme
good pinch herbes de Provence or other dry herbs
salt and pepper

Preheat oven to 400ºF

Using a mandoline, slice potatoes, onion and garlic into 1/8″ slices directly into a large skillet; do not rinse the potatoes. Add herbs and enough stock just to cover completely, and bring to a boil over medium heat. Boil gently for 3-5 minutes, until the liquid thickens. Pour the whole mixture into a 9″ x 9″ baking dish. Try to get everything down to an even, thin level. Put in the oven and bake for roughly 40 minutes, until the surface is browned. Let cool for 15 minutes and serve.

Related: Mister Ooijer promptly scampers off and makes a dish of his own. Or, at least I think that’s what it says.

This Post Has 12 Comments
  1. This recipe actually is one of the first I made after I acquired my Oxo mandoline! I would have been happy slicing potatoes for days….any excuse to play with my new toy.

  2. Ooh-la-la . . .May I have a corner piece?
    You say “po-tay-to”, I say “po-tah-to” . . .okay, I won’t sing… 🙂
    Bon Apetit!
    Anni 🙂

  3. Lydia: Isn’t it fun? It’s always amazing to me how fast and fun it is to use the mandoline. But kids, don’t forget to use the guard — I’ve sliced off the tip of my finger more times than I care to recount.
    Anni: You can have any piece you like. Let’s call the whole thing ON.

  4. I made this last night! OMG…to die for. I’d never used herbes de provence before and I think I’m in love. I had to substitute beef stock (our whole foods didnt have chicken stock…wtf?) but it was still amazing!

  5. OH! I forgot to add…
    I saw the cutest little 1 oz. ceramic jar of herbes de provences at williams sonoma for $16.95. Luckily I held out and got them from the bulk herb section of whole foods for 16.99 a POUND.

  6. Glad you enjoyed it!
    As for the herbes de Provence, you can actually make your own. There’s no secret recipe. It’s just a combination of various provencal herbs — oregano, basil, tarragon, etc. The secret ingredient, if you can call it that, is lavender.
    See the Wikipedia entry, or this recipe.
    Or, just buy it bulk as you did. 🙂

  7. It does result in a slightly soupy mixture, but any less will not cover the potatoes, and you risk burning them. The starch from the potatoes will thicken the liquid, and it sets up a little once the dish cools.

  8. I’m making a recipe like this right now, but slightly different. I don’t think I’ve done it correctly, it doesn’t look that great. Hopefully it tastes better than it looks. Maybe next time I’ll use this recipe instead. =)

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