Name: Potatoes Boulangère
Yield: Makes 4 Servings
Ingredients: Freshly grated nutmeg, to taste; 1 tablespoon olive oil, plus more as needed; 3 or 4 russet potatoes (1½ to l¾ pounds), peeled and sliced into thin rounds; 1 tablespoon finely chopped fresh parsley; Salt and freshly ground black pepper, to taste; 1 bay leaf; 1 to 1½ cups reduced-sodium chicken broth, as needed; 4 garlic cloves, thinly sliced; 1 onion, halved, then cut into thin slivers

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Get in There and Cook

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