Potatoes Boulangère

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

This is an offshoot of the bourgeois French classic gratin dauphinois (a richer version of our scalloped potatoes), in which sliced potatoes are bathed in cream and baked until golden and irresistible. This version flavors the potatoes with broth instead of the traditional cream and milk, plus sautéed onions—so you get that great crusty top and tender interior, but without all of the fat. In France, these are called pommes de terre à la boulangère, or “potatoes, baker’s wife-s