French Boulangère Potatoes
-
Prep:
10 min. -
Cook:
1 hr. -
Serves:
6
Recipes
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | cup butter, divided |
| 2 Tbsp | vegetable oil |
| 2 | onions, thinly sliced |
| 1 Tbsp | chopped fresh rosemary |
| 1 Tbsp | chopped fresh thyme |
| 4 | yellow-fleshed potatoes, peeled and sliced very thinly |
| 3 Tbsp | Better Than Bouillon® Roasted Chicken Base |
| Cracked black pepper |
Directions
-
1
Preheat oven to 400°F. Grease 2-quart baking dish with 1 Tbsp of the butter; set aside.
-
2
Melt 2 Tbsp butter and oil in large nonstick skillet set over medium heat; cook onions, rosemary and thyme, stirring often, for about 15 minutes or until onions are tender but not browned. Let cool slightly.
-
3
Layer one-quarter of the potatoes in prepared dish. Top with one-third of the onions and sprinkle with pepper. Repeat layers twice; top with remaining potatoes. Mix Chicken Base with 1 cup warm water; pour enough into baking dish to come up side. Dot remaining butter over top.
Tip: Use a mandolin or slicer to cut potatoes into even, paper-thin layers.