Light Boulangere Potatoes

Name: Light Boulangere Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs potatoes; 1 large sweet onion; 2 tablespoons finely chopped parsley; 3 cups chicken stock (about 2 cans, or veggie stock if you're vegetarian); 2 tablespoons butter (I don't use any)

Submitted by spatchcock

"Fairly healthy potato recipe."

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Ready In:: 1hr 15mins
Ingredients:: 5
Serves:: 4-6

ingredients

2 lbs potatoes
1 large sweet onion
2 tablespoons finely chopped parsley
3 cups chicken stock (about 2 cans, or veggie stock if you're vegetarian)
2 tablespoons butter (I don't use any)

directions

Set rack in middle of oven and heat oven to 350º.
Peel and slice potatoes and onion; thin is good.
In a shallow casserole dish, make a layer of the potatoes and onions; sprinkle parsley, and grind some sea salt and black pepper on each layer.
Repeat, finishing with a layer of potatoes.
Pour on stock and dot with butter.
Bake for 30 minutes at 350º, covered with aluminum foil.
Remove foil; make sure potatoes are covered with stock; if not, gently push into stock.
Bake 30 more minutes, or until potatoes are tender and top layer is golden brown.

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Reviews

Mine took 1 1/2 hours to bake the potatoes until done and another half hour to cook away the broth. The last hour was at 475°. I used a mandolin to slice the vegetables, so they were thin. Next time I would just cut back on the amount of broth and add it only as necessary.

sugarpea
Good recipe, easy to make. I used kosher salt, and skipped the butter. Took a bit longer to cook -- maybe my potatoes weren't as thinly sliced.

cpenner