Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 3 small onions, thinly sliced (about 2 cups)
- 2 teaspoons fresh chopped thyme or 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup low sodium chicken broth
- 2 pounds Yukon Gold potatoes, sliced into 1/4 inch half moons
Instructions
- Preheat Oven: Heat your oven to 375 degrees F to prepare for baking the dish.
- Cook Pancetta: In a 4 or 5 quart Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until it begins to crisp, about 4 minutes, releasing its flavorful fat.
- Sauté Onions and Herbs: Add the sliced onions, thyme, bay leaf, kosher salt, and black pepper to the pancetta. Cook, stirring regularly, until the onions begin to brown and soften, about 15 minutes.
- Boil Broth: Meanwhile, bring the low sodium chicken broth to a boil in a separate small saucepan to ensure it’s hot when added to the potatoes.
- Add Potatoes and Broth: Add the sliced potatoes to the Dutch oven and cook, stirring briefly for about 2 minutes. Stir in the hot chicken broth, scraping up browned bits from the bottom of the pan for extra flavor. Cover the pot and place it in the oven for 15 minutes.
- Bake Uncovered: Remove the lid, gently press down on the potatoes to even out the top layer, and continue baking uncovered for approximately 25 more minutes, until the potatoes are tender and starting to brown on top.
- Serve: Carefully remove the bay leaf if visible, then serve the Potatoes Boulangère warm as a delicious side dish.
Notes
- For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
- Make sure the potato slices are uniformly thin to ensure even cooking.
- You can substitute Yukon Gold potatoes with other waxy potatoes for similar texture and flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
- Gently pressing the potatoes before the final bake helps create a more compact and evenly browned top layer.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
