Pommes de Terre Boulangère

Potatoes Baker’s Style…

4-6 people

Cooking time: 1 hour and 10 minutes


• 4 tbsp. Butter

• 2 large Onions, chopped

• 2 lbs. Potatoes, peeled and thinly sliced

• 1 tbsp. Herbes de Provence or Italian Seasoning

• 2 cups Beef Broth, heated (Canned or made with bouillon cubes)

• Salt and Pepper, to taste.



  Heat oven to 425 degrees, then heat 2 tbsp. of butter in a pan, add onions and gently cook for 5-10 minutes.

Note: (DO NOT BROWN) Butter a casserole dish.

• Layer the raw, sliced potatoes, cooked onions, herbes de Provence (or Italian seasoning), and  salt and pepper.

• Pour the beef broth over the dish.

• The broth should cover the potatoes up to 2/3 of the dish.

• Dot with remaining butter.

• Cook uncovered for 50-60 minutes in the oven. The potatoes are cooked when a knife can be inserted easily and almost all the liquid is absorbed.

Note: A variation of this recipe is to sprinkle a cup of shredded Swiss Cheese over the potatoes for the last 20 minutes of cooking time.