POTATOES A LA BOULANGERE

POTATOES A LA BOULANGERE image

Yield 12 servings

Number Of Ingredients 7

5 lbs red bliss potatoes, sliced into 1/8" rounds using mandolin. (Hold potatoes in a bowl of cold water until ready to cook.)
9-10 T unsalted butter
6 C 1/8" sliced onions (use mandolin), rough chopped after slicing
2.5 tsp salt
1.5 tsp pepper
2--3 T fresh thyme leaves, finely chopped
1.5 C chicken stock

Steps:

Preheat oven to 400 degrees. Saute onions in 3 T butter over medium high heat until nicely carmelized, about 25 minutes. Remove to a bowl and set aside to cool. Drain potatoes and pat dry using clean flour sack towels. In same skillet heat another 3 T butter and saute 1/3 of the potatoe slices about 5 minutes. Season with 1/3 of the S&P and remove to a separate bowl that will hold all of the potatoes. Repeat twice until all potatoes are cooked. Spray a 9x13 casserole with Pam. Then layer 1/3 of the potatoes in the casserole. Sprinkle 1/2 of the carmelized onions over the top and then sprinkle 1/2 of the thyme over the onions. Repeat with next 1/3rd of potatoes, remaining onions & thyme. End with remaining potatoes on top. Hold until ready to bake or cover & refrigerate overnight (bring to room temp before cooking). Pour the chicken stock over the potatoes and bake for 25 minutes at 400 degrees. Lower temp to 350 and continue baking another 25 to 30 minutes. Remove from oven and let casserole sit about 10 minutes before serving.