Boulangère Potatoes / Fresh Herbs / Parm Cheese / Black Truffle Salt

By • July 17, 2016 0 Comments

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Author Notes: This is an awesome dish to pair with roasted or braised meats. Creamy, cheesy, herbaceous potatoes… you just can’t go wrong.Mas Appetit

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Serves 4 - 6

  • 2.5 pounds Idaho or Russet potatoes; peeled & thinly sliced
  • 3 Vidalia onions
  • 1 sprig fresh sage leaves
  • 4 garlic cloves; grated
  • Kosher sea salt
  • fresh ground black pepper
  • extra virgin olive oil
  • 16 ounces organic chicken stock
  • 3/4 cup Parmesan cheese; freshly grated
  • 4 tablespoons unsalted butter
  • black truffle salt
  • 2 sprigs fresh thyme
  1. The Onions - sauté onions and grated garlic in skillet over medium heat, with a pat of butter and a drizzle of olive oil. Once onions are sweated (7-10 minutes), remove for heat and transfer to a bowl.
  2. The Potatoes - preheat the oven to 400°F. Grease ovenproof casserole dish with butter or non-stick spray. Arrange a layer of sliced potatoes over the base, then a layer of the sautéed onions, with a light sprinkling of thyme leaves (no stems), parmesan cheese, and a tiny dash of salt and pepper. Continue this layering pattern until the casserole dish is topped off. Gently pour the stock over the potatoes. Season the top layer with a little salt and pepper, then scatter the whole sage leaves and the rest of the parmesan cheese.

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