I have always loved potatoes but since going gluten-free, they have become my go-to for carbs.
Pairing a potato side dish with beef, chicken, or pork, can sometimes add a heaviness to the meal you really don’t want. Let’s face it, potatoes are packed with carbs and calories and the wrong potato side dish recipe can bring down the rest of the meal.
Boulangere Potatoes are light and flavorful and pair so well with just about any protein. The herbs, onions, butter, and stock brings tons of flavor and the oven cooking method of braising the potatoes gives you the most tender potatoes you may have ever had.
I especially love these potatoes as leftovers and have fried them up the next day with bacon and eggs.
- If you don’t have a mandolin, slice the potatoes as thin as you can. If they are a bit thicker, you may need to increase the cooking time.
- If you’re dairyful, you can substitute the Earth Balance with unsalted butter.
- The chicken stock can be substituted for vegetable stock, or even beef stock.
- You may need to broil the potatoes for 3-5 minutes once they are tender to achieve a good browning on the top.
This potato side dish goes especially well with Shallot Pork Chops.
And, in case you are wondering, Boulangere is pronounced Boo-laan-zhr-ee. I looked it up and still struggle to say it correctly!
discover. cook. enjoy.
Gluten Free, Dairy-Free Boulangere Potatoes with Thyme and Garlic
- 26 oz russet potatoes, washed and peeled
- 1 medium yellow onion
- 1 clove garlic, minced
- 1 tsp thyme, fresh, finely chopped
- 6 tbsp Earth Balance Buttery Spread, split in half
- 3/4 cup chicken stock, or broth
- 1 tbsp Italian parsley, for garnish
- Kosher salt and ground pepper to taste
Mise en Place
- Gather all your ingredients. Preheat the oven to 375 degrees. You will need a ceramic or glass oven-proof baking dish.
- Measure out the chicken stock and the earth balance. Chop the thyme and mince the garlic.
Prepare and Slice the Potatoes
- Scrub potatoes and pat dry. Peel potatoes, rinse, and pat dry. Slice the potatoes about 1/8 inch thick on the mandolin (please use the guard!!). Set aside.
Shred the Onion, then Cook the Onion, Garlic & Thyme
- Using a box grater or flat grater, shred the onion into a bowl.
- Add 3 tablespoons Earth Balance to a small skillet heated to medium. Once the butter is melted add the onions, garlic, and thyme. Season lightly with kosher salt and pepper and cook until the onions are softened. Transfer the onions, garlic, thyme, and butter left in the pan to a small bowl.
Layer the Potatoes and Add the Stock
- Spoon and spread a small amount of the onion mixture to the bottom of the baking dish. Add a layer of sliced potatoes over the onions and season lightly with kosher salt and pepper. Repeat until all potatoes are used. The last layer should be potatoes.
- Pour the stock into the baking dish. It should cover the potatoes about half to three-fourths the way up. Brush the tops of the potatoes with the remaining Earth Balance. You may need to soften it a bit in the microwave first.
Finish and Bake
- Place pan in the oven and bake for 30-40 minutes, or until the potatoes are tender and most of the stock is absorbed. If the potatoes are not browned on the top after the baking time, set the temperature to broil and cook until the tops are browned slightly.
Garnish and Enjoy
- Sprinkle the parsley on top of the potatoes and serve.