Best Pommes Boulangère (Layered Baked Potatoes)

Ingredients

• 1 kg Waxed potatoes (e.g., Yukon Gold or red potatoes) (Thinly sliced 2 mm; keep slices uniform for even cooking)
• 2 pieces Large onions (Thinly sliced; sprinkle with salt before cooking to draw out moisture)
• 4 tablespoons Unsalted butter (for clarification) (Clarify in microwave 20 seconds; skim off milk solids)
• 2 cups Beef stock (low‑sodium) (Used in layers to steam potatoes; can use homemade or store‑bought)
• 2 tablespoons Fresh thyme (Leaves picked and chopped; added between layers and on top)
• 1 teaspoon Kosher salt (Season each layer lightly)
• ½ teaspoon Freshly ground black pepper (Season each layer)
• 2 tablespoons Extra clarified butter (for finishing glaze) (Drizzled on top during final 5 min)

Instructions

1. Slice the potatoes

   Using a mandolin with the guard on, slice the potatoes into uniform 2 mm rounds. If using a knife, cut as thinly and evenly as possible.

   Time: PT10M

2. Caramelize the onions

   Heat a splash of oil in the oven‑safe pan over medium‑low heat. Add the sliced onions, sprinkle with a pinch of salt, and cook, stirring occasionally, for 30–40 minutes until deep golden and sweet. Do not let them brown too quickly.

   Time: PT40M

3. Clarify the butter

   Place 4 Tbsp unsalted butter in a microwave‑safe bowl and microwave on high for 20 seconds. Let sit 10 seconds, then skim off the clear butter, leaving the milk solids behind.

   Time: PT5M

4. Preheat the oven

   Preheat the oven to 120 °C (250 °F).

   Time: PT10M

   Temperature: 120°C

5. Assemble the first layer

   Spread a thin layer of the caramelized onions on the bottom of the pan. Drizzle 1 Tbsp clarified butter, add a splash (≈¼ cup) of beef stock, and season with a pinch of salt, pepper and a few thyme leaves.

   Time: PT5M

6. Layer the potatoes

   Arrange a single layer of potato slices over the onion‑butter mixture, overlapping slightly (smaller slices toward the centre, larger toward the edge). Drizzle another 1 Tbsp clarified butter, add about ¼ cup beef stock, and season with salt, pepper and thyme. Repeat the onion‑butter‑stock seasoning and potato layering until all potatoes are used, finishing with a top layer of potatoes.

   Time: PT15M

7. Create the cartouche

   Cut a piece of aluminum foil large enough to cover the pan, then cut a small central hole (≈2 cm) to allow steam to escape. Place a heat‑proof plate on top of the foil to keep the layers flat.

   Time: PT5M

8. Low‑heat bake

   Place the covered pan in the preheated oven and bake at 120 °C for 1 hour 45 minutes. This gently steams the potatoes while the stock and butter meld.

   Time: PT1H45M

   Temperature: 120°C

9. Remove cartouche & increase heat

   After 1 h 45 min, remove the foil cartouche and plate. Increase oven temperature to 130 °C (265 °F) and bake an additional 25 minutes to caramelize the top.

   Time: PT25M

   Temperature: 130°C

10. Finish with glaze and thyme

    Remove the pan from the oven. Drizzle the remaining 2 Tbsp clarified butter over any dry spots, add a splash of the reserved stock if needed, and scatter the remaining fresh thyme. Let rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

330

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g