pommes boulangère
Like a gratin without cream, this potato casserole gets its flavor and richness from caramelized onions and chicken (or turkey) broth. For a sliceable texture, bake the casserole ahead of time and allow to cool completely (during which time the gelatin in the broth and the starch in the potatoes will solidify), then reheat before serving.
Total Time: about 3 hours
Servings: 8
INGREDIENTS
- 6 tablespoons unsalted butter, plus more at room temperature for the baking dish
- 2 large yellow onions, halved and sliced very thin
- Kosher salt and freshly ground black pepper
- 1 garlic clove, cut in half
- 3 pounds fingerling potatoes, scrubbed
- 3 sprigs of fresh thyme
- 4 cups chicken or turkey broth, preferably homemade
STEPS
- Heat 3 tablespoons of the butter in a medium nonstick skillet over medium-high heat. When the butter is melted and foamy, add the onion and cook, stirring occasionally, until the onions are soft and translucent, 8 to 10 minutes. Reduce heat to medium and continue cooking, stirring frequently, until onions are golden brown, adding a splash of water to pan as needed if bottom is browning, 25 to 30 more minutes. Season the onion with salt and pepper, and scrape into a medium bowl. Set the bowl aside and reserve the skillet.
- Place an oven rack in the center position and heat oven to 400 degrees. Rub the bottom and sides of a 3-quart baking dish with the cut sides of the garlic clove, then brush generously with room temperature butter. Set the baking dish aside.
- Using a mandolin or knife and cutting board, cut about one-third of the potatoes into 1/8-inch-thick slices. Working quickly so the potatoes don’t brown, heat 1 tablespoon of the butter in the reserved skillet over medium-high heat, then add the sliced potatoes and 1 sprig of thyme; stir until the potato slices are coated with the butter. Season lightly with salt and pepper, then continue cooking, stirring occasionally, until the potatoes are golden in spots and begin to turn translucent and lose some of their crispness, about 5 minutes. Scrape the potato mixture into a separate large bowl.
- Working in two batches, cut up the remaining potatoes and cook with the remaining butter and thyme in the skillet just as you did with the first batch. Transfer all the potatoes to the same bowl as the first batch and let cool for a few minutes (reserve pan).
- Spread about a third of the potato slices in an even layer on the bottom of the prepared baking dish, then spread about a half of the onions on top. (You can pluck and discard the thyme sprigs if you like, or if you don’t mind removing them later, you can leave them on.) Spread half of the remaining potatoes in the baking dish, then top with the rest. onions. Layer the remaining potatoes on top in an even layer, tossing or placing them in a rosette, or you can leave them random.
- Add the broth to the reserved skillet and bring to a boil over medium-high heat. If you use homemade broth, taste it and add salt as needed to make sure it’s well-seasoned (store-bought broth is usually quite salty already). Remove the pan from the heat and gently pour the broth into the baking dish until it just barely covers the potato wedges. If you have any broth left over, reserve it to moisten the potatoes as needed while they bake.
- Transfer the baking dish to the oven and bake uncovered until the potatoes are tender and golden brown all over and the broth is bubbly, reducing and mostly absorbed by the potatoes, 1 hour 20 minutes to 1 hour. , 40 minutes. If the surface of the potatoes seems dry or if the potatoes soak up all the broth during baking, drizzle some of the reserved broth on top to moisten them. (If you don’t have more stock, you can use water.)
- Remove potatoes from oven and allow to cool completely to room temperature (turn oven off). As it cools, the mixture will settle and absorb the broth, but if you use store-bought broth, it will remain a bit brothy. Potatoes can sit uncovered at room temperature for several hours.
- About an hour before serving, heat oven to 350 degrees. Transfer the baking dish to the oven and bake uncovered until the potatoes are heated through, 20 to 25 minutes. Serve warm.
do ahead: Pommes boulangère can be assembled and dipped in stock up to 24 hours in advance. Cover the baking dish and refrigerate, then allow to come to room temperature before baking. Keep in mind that it will take longer to bake since the broth will be at room temperature instead of lukewarm.
Duchess Style Twice Baked Potatoes
Unlike American-style twice-baked potatoes, which are loaded with cheese and sour cream, these potatoes, inspired by the French dish pommes duchesse, get their richness primarily from the egg yolks. While you can spoon the filling back into the skin, fitting a star-tipped piping bag makes the potatoes especially fancy.
Total Time: about 2 hours
Servings: 8
INGREDIENTS
- 6 medium russet potatoes (about 3 pounds), washed
- ¾ cup of whole milk
- ½ cup unsalted butter
- 1/8 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 4 large egg yolks, at room temperature
- Sweet paprika, to cover
STEPS
- Place an oven rack in the center position and heat oven to 425 degrees. Bake potatoes directly on the oven rack until the flesh is soft and tender and the skin is crisp, 60 to 75 minutes. Remove potatoes from oven and let stand at room temperature until cool enough to handle (they should still be warm). Leave the oven on.
- Meanwhile, combine the milk and butter in a large saucepan and bring to a simmer over medium-high heat, then reduce the heat to the lowest setting just to keep the mixture warm. (It shouldn’t be bubbling.)
- Cut 2 of the still-warm potatoes in half lengthwise and carefully scoop out the flesh into a potato masher, mill, or tumbler sieve, taking care to keep the skin intact. Set the skins aside, then grind, rice, or press the meat into the saucepan. Repeat with the remaining potatoes in 2 more batches, reserving 8 skins total (you can chop or discard the other 4 skins).
- Add the nutmeg to the saucepan and generously season the potato mixture with salt and pepper. Remove saucepan from heat and gently fold until mixture is smooth, then taste and adjust seasoning. Gently add the egg yolks until just blended. Set the saucepan aside and allow the potato mixture to cool completely to room temperature, stirring occasionally.
- Place the 8 potato skins on a rimmed baking sheet, spacing them evenly. For a fancy (but optional) look, scrape the potato mixture into a pastry bag fitted with a large open star tip and pour the mixture into the skins, dividing them evenly and using all of the mixture so that each skin is filled with filling. Alternatively, pour the potato mixture into the skins and smooth the tops.
- Lightly dust the top of each potato with paprika, then transfer to the oven and bake until the surfaces are lightly browned, 15 to 20 minutes. Transfer to a plate and serve.
do ahead: The potato skins can be filled up to 1 day in advance. Cover and refrigerate, then bring to room temperature before coating with paprika and baking again. They will take a few more minutes to heat up and brown in the oven.
Garlic Mashed Potato Pie
If you like the creaminess of mashed potatoes but not the smooth texture, try this Potato Pie, which is like a cross between hash browns and a classic mashed potato. Made with fluffy baked russet potatoes and flavored with garlic, browned butter, and tangy sour cream, the pie is cooked on the stovetop, then transferred to the oven, where it takes on a crispy, golden crust. Make sure your nonstick skillet is oven safe, or use a heavily seasoned cast iron skillet.
Total Time: 2 hours, 15 minutes
Servings: 8
INGREDIENTS
- 3 pounds red potatoes (about 6 medium-large), scrubbed
- 6 tablespoons unsalted butter
- 6 garlic cloves, crushed and peeled
- Kosher salt and freshly ground black pepper
- A pinch of ground nutmeg
- ½ cup crème fraîche or sour cream, at room temperature
- 1 tablespoon finely chopped chives
STEPS
- Place an oven rack in the center position and heat oven to 425 degrees. Bake potatoes directly on the oven rack until the flesh is soft and tender and the skin is crisp, 60 to 75 minutes. Remove potatoes from oven and let stand at room temperature until cool enough to handle (they should still be warm). Lower the oven temperature to 400 degrees.
- Meanwhile, heat a 10-inch oven-safe nonstick skillet over medium heat. Add butter and stir pan until butter is melted and foamy, then add garlic and cook, stirring occasionally, until both garlic and butter are golden, about 3 minutes. Remove the pan from the heat and reserve.
- Cut the still-warm potatoes in half and scoop out the flesh on a cutting board (save the skins to eat or discard). Use a knife or bench scraper to cut through the pulp so that you have pieces of various sizes, but none larger than half a walnut.
- Add the potato pulp to the pan, season generously with salt and pepper, and add a pinch of nutmeg. Add the crème fraîche or sour cream and gently mix the mixture until the potatoes are evenly coated, then gently flatten into a single layer. Place skillet over medium-high heat and cook untouched until all moisture has evaporated and potatoes are beginning to brown on the bottom, 5 to 8 minutes.
- Gently shake the pan to loosen the potato cake, then transfer to the oven and bake until the potatoes are lightly browned on the surface, 30 to 35 minutes. Remove pan and let rest for 10 minutes, then carefully invert cake potato onto serving plate (if making ahead, see note below). Top with chives and serve.
do ahead: The potato pie can be made several hours in advance. Leave it in the pan and set aside at room temperature, then reheat in the oven at 425 degrees for 10 to 15 minutes before serving.