How to make
Oven - 340°F (170°C);
Mold, ceramic, greased, about 13x9″ (32x22 cm).
Heat olive oil and a piece of butter in a pan. Add the onion (cut into thin slices). Stew, until it softens and aquires a golden color, while stirring occasionally. Remove it with a slotted spoon, set it aside and keep the fat.
Peel the potatoes and cut them into thin slices.
Grease the baking mold, as well as the walls with the onion fat and arrange the potato slices with a slight overlap in one layer. Next up is a layer of fried onions, spread them out, season with salt, black pepper and thyme. Pour the chicken broth to cover the potatoes, or next to the potatoes. Using a silicone brush, grease the top layer of potatoes with the onion fat.
Bake at 340°F (170°C) for about 30-40 minutes or until the liquid is absorbed by the potatoes.
Take them out and sprinkle them with grated cheese.
Place them back into the oven, until the cheese has melted and a golden crust is obtained.
Boulanger Potatoes can be served as a main course or as a side dish.
The origin of the recipe for these baked potatoes is from several centuries ago in France, when people in rural areas did not have their own ovens.
On their way to church for Sunday service, the women left Sunday roasted meat surrounded by chopped onions and potatoes at the local bakery, where it was cooked while the family prayed.
