Pommes boulangère

Pommes boulangère is a traditional French dish, typically served as a side dish. The name translates to "baker's potatoes" in English, reflecting the dish's historical origins in which it was cooked in the baker's oven.

History

The dish originated in the 18th century, when French households did not have ovens of their own. Instead, they would prepare dishes at home and take them to the local baker to be cooked in the residual heat of the bread oven. This is how the dish got its name, Pommes boulangère, or "baker's potatoes".

Preparation

The preparation of Pommes boulangère involves thinly slicing potatoes and onions, then layering them in a dish. The layers are seasoned with salt, pepper, and herbs, typically thyme or rosemary. The dish is then covered with stock, usually chicken or vegetable, and baked until the potatoes are tender and the top is golden and crispy.

Variations

There are several variations of Pommes boulangère. Some recipes include garlic or cheese, while others may use different types of stock or herbs. A similar dish is Pommes Dauphinoise, which is made with cream instead of stock.

Serving

Pommes boulangère is typically served as a side dish, often accompanying roasted meats such as lamb or beef. It can also be served as a main dish for a lighter meal.

See also

• French cuisine
• List of potato dishes
• Pommes Dauphinoise

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  Potatoes boulangere, 2013