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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/boulangere-potatoes-with-idaho-potatoes-rosemary-and-gruyere-recipe/