Potatoes A La Boulangere

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 1 garlic clove, peeled
• 1 tablespoon olive oil
• 3 large onions, peeled and thinly sliced
• 1/4 cup dry sherry
• 2 teaspoons fresh tarragon, chopped
• sea salt
• ground black pepper
• 6 large yukon gold potatoes, peeled and thinly sliced
• 3 cups chicken stock

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 butter an 8-cup baking dish with 1 tablespoons of the butter and rub with the garlic.
• 3 set aside.
• 4 in a saute pan over medium heat, add the remaining 2 tablespoons of butter and olive oil and add the onions.
• 5 cook, stirring often, until they are a rich golden brown colour, about 20 minutes.
• 6 add the sherry and tarragon and cook until the liquid is absorbed.
• 7 remove from the heat and season to taste.
• 8 arrange a layer of sliced potatoes in the bottom of the baking dish, season lightly and top with about 1/3 of the caramelized onions.
• 9 arrange another layer of potatoes over the onions, and repeat the process until all of the potatoes and onions are used, finishing with potatoes on top.
• 10 bring the chicken stock up to a simmer and pour slowly over the potatoes.
• 11 cover the dish with parchment and then foil and bake for 40 minutes.
• 12 uncover the dish and bake 20 minutes more, until the potatoes are tender. test by inserting a knife into the dish - the potatoes should feel tender.
• 13 let cool 10 minutes before serving.