Baker’s Potatoes

by Virginia Willis
from Bon Appetit, Y’All
(Ten Speed Press, 2008)
Serves 4 to 6

Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local baker (boulanger) to cook in his oven. This recipe, known in France as pommes boulangere, or baker’s potatoes, is a healthy departure from classic potato recipes that use lots of butter and cream. It really shines with freshly harvested potatoes, when they are at their finest.—Virginia Willis

convert Ingredients
2 tablespoons olive oil, plus more for brushing the dish
1 onion, preferably Vidalia, very thinly sliced
2 pounds Yukon Gold potatoes, peeled
2 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme
Coarse salt and freshly ground black pepper
2 1/2 cups homemade chicken stock or low-fat, reduced-sodium chicken broth

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Method
1. Preheat the oven to 350°F (175°C).

2. Brush an ovenproof gratin dish with oil. Scatter the onion slices on the bottom of the dish.

3. Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact.

4. Place the baker’s potatoes in the prepared gratin. Drizzle the 2 tablespoons oil over the potatoes and onions. Sprinkle with the garlic and thyme. Season with salt and pepper.

5. Pour the stock over the potatoes and bake, basting occasionally, until most of the liquid is absorbed and the baker’s potatoes are tender when pierced with the point of a knife, about 45 minutes. Taste and adjust the seasoning with salt and pepper. Serve immediately.

Recipe © 2008 by Virginia Willis. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.