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Anne Quatrano's Potato Boulangere
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Cuisine: Southern
Southern Recipe Restoration Project
Bacchanalia's Anne Quatrano grew up in New England but spent summers visiting relatives in Georgia. Her favorite childhood dish was her grandmother's potato, onion and country ham casserole.
Hands on time: 30 minutes Total time: 3 hours Serves: 10-15
Ingredients:
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1 tablespoon olive oil
3 onions, sliced
8 garlic cloves, thinly sliced
2 fresh thyme sprigs, leaves removed
Salt and black pepper to taste
10 medium Yukon Gold potatoes, peeled and very thinly sliced, preferably on a mandoline
1 to 2 cups reduced-sodium chicken broth, heated
4 tablespoons butter (1/2 stick), cut in small pieces
Instructions:
Preheat oven to 350 degrees.
In a heavy-bottomed skillet, add olive oil. Saute onions and garlic until very soft and wilted. Add thyme and season with salt and pepper. In a large ovenproof casserole, layer potatoes alternately with onions, adding broth in between layers (you may not use all the broth). Season each layer with salt and pepper and dot with butter.
Bake for about 2 hours or until potatoes do not resist a fork and are golden brown on top.
In a heavy-bottomed skillet, add olive oil. Saute onions and garlic until very soft and wilted. Add thyme and season with salt and pepper. In a large ovenproof casserole, layer potatoes alternately with onions, adding broth in between layers (you may not use all the broth). Season each layer with salt and pepper and dot with butter.
Bake for about 2 hours or until potatoes do not resist a fork and are golden brown on top.
Notes:
A mandoline makes this dish come together quickly, but as always, be careful when using one. To save prep time, slice the potatoes while the onions cook. Be sure to watch the onions while they cook to make sure they soften without browning.
Nutrition:
Per serving (based on 10): 216 calories (percent of calories from fat, 25), 5 grams protein, 37 grams carbohydrates, 4 grams fiber, 6 grams fat (3 grams saturated), 12 milligrams cholesterol, 116 milligrams sodium.
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