Boulangère Potatoes with Idaho® Potatoes, Rosemary & Gruyere Recipe

Introduction

Boulangere Potatoes is a comforting and elegant casserole dish featuring layers of tender Idaho® potatoes, sweet onions, and fragrant rosemary, all baked to golden perfection with Gruyere cheese. This recipe brings together simple ingredients for a rich, flavorful side that complements any meal.

Ingredients

• 6 Yukon Gold Idaho® Potatoes, medium to large size, sliced
• 1.5 Large Spanish Onions or 3 small ones, sliced
• 1 clove Garlic, chopped
• 5 tbsp Unsalted Butter
• 1 tbsp Rosemary, chopped
• 1.5 cups Stock (chicken or vegetable)
• 2 tbsp Extra Virgin Olive Oil
• 0.5 cup Gruyere Cheese, shredded
• 1 teaspoon Fresh Italian Parsley, to garnish
• Salt & Pepper, to taste

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: Slice the onions. In a skillet, sauté them with 2 tablespoons of butter for 5 minutes. Add the chopped garlic and 1 more tablespoon of butter, then sauté for another 5 minutes.
3. Step 3: Peel the potatoes and slice them thinly. Using a food processor for about two-thirds will speed up the process, but slice the remaining potatoes thinly by hand or with a mandoline for a neat top layer.
4. Step 4: Butter an 11-inch oval baking dish. Start layering with one-third of the potatoes in a single layer, half of the sautéed onions, one-third of the rosemary, salt, and pepper. Season each layer evenly.
5. Step 5: Repeat the layering once more with potatoes, onions, rosemary, salt, and pepper.
6. Step 6: Arrange the remaining potatoes in overlapping rounds on top to create a beautiful layer.
7. Step 7: Pour the stock over the layers so it nearly submerges the potatoes but leaves the top layer slightly exposed to crisp up.
8. Step 8: Sprinkle with more rosemary, salt, and pepper. Dot the top with small pieces of butter and drizzle with olive oil.
9. Step 9: Cover the dish with foil and bake for 1 hour at 350°F.
10. Step 10: Remove the foil, increase oven temperature to 425°F, and bake for another 30 minutes.
11. Step 11: Sprinkle the Gruyere cheese over the potatoes and return to the oven for 5 minutes until the cheese melts.
12. Step 12: Garnish with chopped fresh parsley before serving. Enjoy!

Tips & Variations

• Do not wash the potatoes before slicing to preserve natural starch, which helps bind the layers.
• A food processor speeds up slicing but hand-sliced or mandoline-cut tops make for a more elegant presentation.
• For richer flavor, use chicken concentrate or bouillon dissolved in water instead of plain stock.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to preserve the crispy top. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or other waxy potatoes are best for maintaining structure. Russets can be used but may result in a softer texture.

Can I prepare this dish ahead of time?

Yes, you can assemble the casserole up to the baking step, cover it tightly, and refrigerate overnight. Bake as directed, adding a few extra minutes to the cooking time if baking from cold.

Boulangère Potatoes with Idaho® Potatoes, Rosemary & Gruyere Recipe

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★★★★★

4.8 from 67 reviews

Boulangere Potatoes with Idaho® Potatoes, Rosemary & Gruyere is a classic French-inspired casserole featuring thinly sliced potatoes layered with sautéed onions, garlic, fresh rosemary, and chicken or vegetable stock, baked to a golden perfection with a crispy top and finished with melted Gruyere cheese. This comforting dish combines creamy textures and savory flavors, making it an elegant yet approachable side or main dish.

• Author: Isla
• Prep Time: 25 minutes
• Cook Time: 1 hour 35 minutes
• Total Time: 2 hours
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Potatoes & Vegetables

• 6 medium to large Yukon Gold Idaho® Potatoes, sliced
• 1.5 large Spanish Onions or 3 small ones, sliced
• 1 clove Garlic, chopped

Liquids & Fats

• 5 tbsp Unsalted Butter
• 2 tbsp Extra Virgin Olive Oil
• 1.5 cups Chicken or Vegetable Stock

Herbs & Cheese

• 1 tbsp Fresh Rosemary, chopped
• 0.5 cup Gruyere Cheese, shredded
• 1 tsp Fresh Italian Parsley, chopped (for garnish)

Seasoning

• Salt & Pepper to taste

Instructions

1. Preheat the oven: Set your oven temperature to 350°F (175°C) to prepare for baking the casserole.
2. Sauté the onions: In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté them gently for 5 minutes until they start to soften and become translucent.
3. Add garlic and butter: Add the chopped garlic and an additional tablespoon of butter to the skillet with the onions. Continue sautéing for another 5 minutes to develop rich flavors and soften the garlic.
4. Prepare potatoes: Peel the potatoes and slice them thinly. For best results, use a food processor to slice about two-thirds of the potatoes quickly, then slice the remaining one-third thinly by hand to create uniform rounds for the top layer.
5. Butter the baking dish: Generously butter an 11-inch oval baking dish to prevent sticking and add flavor.
6. Assemble the casserole – first layers: Start layering the casserole by placing one-third of the potatoes in a single layer in the dish. Spread half of the sautéed onions over them, sprinkle one-third of the chopped rosemary, and season with salt and pepper. Repeat this process with another layer of potatoes, onions, rosemary, salt, and pepper.
7. Top layer arrangement: Arrange the remaining potatoes on the top layer so the thin round slices slightly overlap, creating an attractive layered pattern.
8. Add stock and season: Pour the stock over the potatoes, submerging nearly all of them but leaving the top layer slightly above the liquid to achieve a crispy finish. Sprinkle the remaining rosemary, salt, and pepper over the top.
9. Add butter and olive oil: Dot the top of the potatoes with small 1/3-inch squares of butter and drizzle about 2 tablespoons of extra virgin olive oil evenly over the top.
10. Bake covered: Cover the dish tightly with foil and bake in the preheated oven at 350°F for 1 hour. This allows the potatoes to cook through while absorbing the flavors.
11. Bake uncovered at higher temp: Remove the foil, increase the oven temperature to 425°F (220°C), and bake uncovered for an additional 30 minutes to brown and crisp the potato top.
12. Prepare cheese and parsley: While baking, shred the Gruyere cheese and chop the Italian parsley for garnish.
13. Melt cheese topping: Remove the casserole from the oven, sprinkle the shredded Gruyere cheese evenly over the top, and return it to the oven for 5 minutes until the cheese is melted and bubbly.
14. Garnish and serve: Once done, sprinkle with chopped fresh Italian parsley, serve hot, and enjoy this flavorful, comforting dish.

Notes

• Do not wash the potatoes before slicing, as rinsing removes the starch that helps bind the dish and achieve the classic texture.
• Using a food processor for slicing potatoes is a huge time saver, but slices might be uneven; reserve hand slicing or a mandoline for the top layer to create a visually appealing uniform layer.
• For a richer flavor, you can substitute store-bought stock with homemade chicken stock or vegetable broth, or use chicken bouillon concentrate dissolved in water.
• Ensure the top potato layer stays slightly above the stock to allow it to crisp nicely during the final high-temperature bake.

Keywords: Boulangere potatoes, Idaho potatoes, rosemary potatoes, Gruyere cheese, baked potato casserole, French potato dish, savory potato bake