Description
Thinly sliced potatoes are baked with fragrant rosemary and Gruyere cheese, creating a flavorful, aromatic side dish that’s crispy on the edges and tender in the center. A perfect addition to any dinner.
Ingredients
For Boulangère Potatoes with Rosemary & Gruyère:
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2 pounds waxy potatoes (such as Yukon Gold or red potatoes), peeled and thinly sliced
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2 tablespoons unsalted butter
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1 large onion, thinly sliced
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2 garlic cloves, minced
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1 sprig fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
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1 ½ cups low-sodium chicken or vegetable broth
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1 cup heavy cream
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1 cup grated Gruyère cheese (plus more for topping)
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1 teaspoon salt
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½ teaspoon freshly ground black pepper
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Fresh rosemary sprigs for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C). Butter a 9×9-inch baking dish or a similarly sized oven-safe dish. This will prevent the potatoes from sticking and help achieve a golden, crispy top.
Peel and thinly slice the potatoes into about 1/8-inch slices. The key to getting the perfect texture is making sure the slices are even, so if you have a mandoline slicer, now is the perfect time to use it. If not, a sharp knife will also work well—just try to keep the slices as uniform as possible.
Once sliced, place the potatoes in a bowl of cold water to prevent them from turning brown while you prepare the rest of the dish. Drain and pat them dry with a kitchen towel before layering them into the baking dish.
In a large saucepan, melt the butter over medium heat. Add the thinly sliced onion and sauté for about 5-6 minutes, or until softened and translucent. Add the minced garlic and chopped rosemary, then cook for another 1-2 minutes, just until fragrant. This will allow the garlic and rosemary to infuse the butter with flavor.
Once the onion and garlic are cooked, add the chicken or vegetable broth to the saucepan. Stir to combine. Bring the mixture to a simmer, then reduce the heat to low and add the heavy cream. Stir in the salt and pepper, and let the broth simmer for 2-3 minutes to allow the flavors to meld together. Remove the saucepan from the heat.
Start by layering half of the potato slices in the prepared baking dish, overlapping them slightly. Pour half of the rosemary cream sauce over the potatoes, making sure it’s evenly distributed.
Sprinkle half of the grated Gruyère cheese over the top. Repeat with the remaining potatoes, sauce, and cheese, layering the ingredients until you’ve used everything up. Finish with a final layer of Gruyère cheese on top.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes. After 45 minutes, remove the foil and bake for another 30-40 minutes, or until the top is golden brown and bubbly, and the potatoes are tender when pierced with a fork. The total baking time should be around 1 hour 25 minutes, but this may vary depending on your oven.
The potatoes should be cooked through and the top should have a beautiful golden, slightly crispy crust. If you want the top to be extra crispy, you can broil it for an additional 2-3 minutes at the end of the baking time—just keep an eye on it to ensure it doesn’t burn.
Once the Boulangère Potatoes are baked to perfection, remove them from the oven and allow them to cool for about 5 minutes before serving. This helps the sauce set and makes the potatoes easier to slice.
Garnish with fresh rosemary sprigs for a touch of color and added flavor if desired. Serve this elegant, flavorful dish alongside roast meats, poultry, or even as a stand-alone vegetarian meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 12-15g
- Carbohydrates: 30-35g
- Protein: 7-8g