A potato gratin without cream: yes please!! :)
Boulangère Potatoes make a very easy, stress free dish. Just a few ingredients; potatoes “bien sûr”, onions, parsley, broth and a cute little piece of butter (it’s French!). Potatoes and onions are thinly cut using a mandoline, as they cook in a hearty stock, in small cocottes giving you time to relax or prepare the rest of the meal.
Recipe credits: Rafaella Sargi
1 1/2 lb (700 g) potatoes
1 small onion
2 Tablespoons fresh parsley leaves, chopped
1 1/2 cups chicken or vegetable stock (preferably homemade).
2 Tablespoons of unsalted butter
Scale and prep the ingredients.
You will need a mandoline, 4 individual baking dishes (with lids if possible), a baking sheet lined with aluminum foil (easier for cleanup!).
Heat the oven to 375F (190C).
Place the individual ramequins or cocottes on a baking sheet lined with parchment paper.
Using a mandoline, make thin slices of onions. Set aside.
Peel the potatoes and slice them using a mandoline. If making a big quantity, use a bowl of fresh water to keep the potato slices from browning.
Arrange two layers of potatoes in each cocotte, top it with few thin slices of onions, a small sprinkle of parsley, salt and black pepper. Repeat a second time on top of that: potatoes, onions, parsley, salt, pepper… Finish with a layer of potatoes, half a tablespoon of butter and a last touch of parsley. Carefully pour chicken stock in each cocotte, not too much, just to reach mid-way (around 1/3 of a cup).
Cover and cook in the oven for 30 minutes. Remove the lid(s) and return to the oven for 20 to 30 minutes until the top is golden and crispy on the edges.