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Prep time
30 minutes
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Cook time
2 hours
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Serves
4
Author Notes
Chef and restaurateur Marc Murphy is the author of Season with Authority: Confident Home Cooking, serves as a judge on Food Network’s Chopped and Chopped Junior, and hosts the podcast, Food 360 with iheart radio. He also serves as a Food Council and Board Member with City Harvest and is on the Leadership Council of Share our Strength.
Murphy's pommes boulangère recipe transforms its humble ingredients—potatoes, onions, butter, and stock—into a side dish worthy of your most important feasts of the year. —Serendipity Magazine
Ingredients
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olive oil
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3
medium white onions, thinly sliced
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Kosher salt
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freshly ground black pepper
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2 tablespoons
unsalted butter, softened
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1 cup
veal or chicken stock
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4
large Yukon gold potatoes, scrubbed and cut crosswise into thin slices
Directions
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In a large saucepan, heat enough oil to cover the bottom of the pan over medium heat until the oil is shimmering. Add the onions; reduce the heat to medium-low and cook, stirring from time to time, until the onions are caramelized, 35 to 40 minutes. Season with salt and pepper to taste.
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Preheat the oven to 375°F; position the rack in the middle of the oven. Butter the inside of a 2-quart baking dish with the butter.
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In a small saucepan, heat the stock over medium heat until hot.
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Place a layer of potatoes over the bottom of the prepared baking dish, followed by a layer of caramelized onions. Season lightly with salt and pepper. Repeat this process until you run out of potatoes, making sure that the last layer is potato. Pour the hot stock over the potatoes, cover the baking dish with foil, and bake for 40 to 50 minutes, or until the potatoes are cooked through. Remove the foil and bake for 10 minutes more, or until the top layer of potatoes is crispy. Serve immediately.
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