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Potatoes Boulangere

Potatoes Boulangere
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Yield: 6 to 7 servings

You may know this dish by the name of Potatoes Anna. By any name, these deliciously crisp, golden-brown potatoes make an excellent accompaniment for beef, lamb, or pork.


  • 6 medium-size potatoes
  • 1/2 cup (1 stick) plus 2 tablespoons butter
  • 3 onions, sliced
  • 1/2 to 1 cup chicken or beef broth


Peel the potatoes and slice 1/16 inch thick. Butter the inside of a large round casserole or 10-inch cast-iron skillet. Preheat the oven to 450 degrees F.

In another skillet, melt the 1/2 cup butter. Add the onions and saute until limp, about 5 minutes. Carefully arrange the potato slices in overlapping concentric circles in the buttered baking dish to form a single layer. Top with a layer of onions. Repeat the layers until all the potatoes and onions are used, ending with a layer of potatoes.

Combine the broth and remaining 2 tablespoons butter and bring to a boil. Pour over the potatoes. Bake the potatoes for 25 to 30 minutes, until crisp and golden. Invert onto a serving platter and cut into wedges to serve.

Updated Thursday, May 23rd, 2002

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