Boulanger Potatoes

Boulanger potatoes, or baker’s potatoes (“boulangerie” in French means “bakery”), is a traditional French dish. In the old days, as they say, French housewives gave the prepared potatoes to the bakery so that the dish there slowly languished in the oven … Fragrant, soft, literally melting potatoes in the mouth under a crisp crust.

Ingredients

• Potatoes (peeled) – 1 kg
• Onions (medium size) – 3 pcs.
• Garlic – 1 clove
• Butter – 50-70 g
• Chicken broth – about 400 ml
• Salt to taste
• Ground black pepper – to taste

Directions

1. Peel the onion and cut into thin half-rings.
2. In a baking dish, fry the onion with 30 g of butter for 5 minutes. (If the dish is not suitable for frying, the onions can be sautéed in a pan.)
3. Peel and chop the garlic with a knife.
4. Add chopped garlic to the onion and fry for another 5 minutes.
   The onion should become transparent, you do not need to fry it until golden.
5. Cut the potatoes into thin slices. This can be done with a shredder or with a food processor.

   

6. Turn on the oven and heat up to 200 degrees.
   Divide the onion into two parts. Set aside one part of the onion, distribute the second over the bottom of the form.
7. Put half the potatoes on top of the onion, season with salt and pepper, add the second layer of onion and potatoes. And salt and pepper again.
8. The top layer of potatoes can be laid out neatly if desired to look beautiful.
9. Pour broth over potatoes and onions. The broth should not cover the top layer of the potatoes.
10. Put pieces of butter on top.

    

11. Bake potatoes with onions in the oven at 200 degrees for 45 minutes. Then reduce the temperature to 180 degrees and bake for another 45 minutes. If the top of the potato browns quickly, move the mold a little lower.