Sure, we all love mashed potatoes. But if you want a different dish for Thanksgiving, try these boulangerie potatoes. In France, when this potato dish was invented, the bakery (boulangerie) had one big oven for the town. That’s where people went to bake their potatoes, after all the bread was made. Meats were roasted on the top rack, potatoes below. This is why we use chicken stock, to recreate that roasted taste.
Take your time when making these potatoes, even in cutting them, because you want a good starch on the potatoes. That’s what is going to hold the potatoes together. If you want a different taste, you could make these with sweet potatoes instead.
Recipe from "Gluten-Free Girl and The Chef" by Shauna James Ahern and Daniel Ahern/Wiley, 2010.
|4 slices smoked bacon, large diced||4 large russet potatoes, peeled|
|1 medium yellow onion, peeled and sliced||1/2 teaspoon fresh rosemary, finely chopped|
|1 teaspoon fresh thyme, finely chopped||2 cups chicken stock|
|1 tablespoon garlic, finely chopped|
Prepare to cook the potatoes: Preheat the oven to 375°.
Cooking the bacon: Bring a large sauté pan to high heat and put the diced smoked bacon in the hot pan. As the bacon begins to crisp, lower the heat to medium-high. Add the onion. Lower the heat to medium and cook until the onion is soft and translucent and the bacon is crisp but not burnt, about 10 minutes. Toss in the thyme and cook until it releases its fragrance, about 2 minutes. Stir in the garlic. Remove from the heat.
Slicing the potatoes: Cut the potatoes in half lengthwise, and then cut them into [1/2]-inch-thick slices. Be as precise as possible.
Baking the potatoes: Spread the onion and bacon mixture in a baking dish. Layer the potatoes, sitting them upright in a long line. They should have a slight tilt, like dominoes as they begin to fall. Season the potatoes with salt and pepper. Sprinkle the rosemary on top.
Cover the potatoes with the chicken stock and cover the baking dish with aluminum foil. Slide the dish into the oven and bake until the smell is rich in the kitchen, the stock has started to reduce and thicken, and the potatoes are tender, about 1 hour.
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