Potato Boulangere

I realized today that I haven't done a recipe in ages here. Since the weather is getting cooler and we aren't so hesitant to heat up an oven this is one that everyone should have in their repertoire.

In small villages all over France there is a usually only single baker (boulangere) with a big wood fired oven. In the morning after he has all the bread baked for the day he still has a nice big hot oven. Traditionally, the ladies of the village would bring casseroles of some type to spend the afternoon in the hot oven taking advantage of the residual heat. One of the more famous and delicious is this recipe for potatoes. If you have never had it in France or a good French restaurant here then you are in for a treat and I am sure it will become a favorite of yours.

1 TBSP Olive Oil
3 medium yellow onions thinly sliced
8 fresh cloves of garlic thinly sliced
2 sprigs of fresh thyme leaves or about 1 heaping teaspoon of dried
10 medium Yukon Gold potatoes slice thin ( a mandolin is best for this but not required) Note: russets will work here but the texture of Yukon Gold is the best.
2 cups of low sodium chicken broth heated (I think the best is Swanson's Organic)
4 TBSP of butter (1/2 stick) cut into small chunks
Salt and Pepper

Preheat your oven to 350 F.
In a skillet saute the onions and garlic in the olive oil until they are soft and wilted. Don't cook them so long as to brown them or burn the garlic. Add the thyme and salt and pepper to taste then set aside.
In a large oven proof casserole that has been lightly rubbed with olive oil layer the potatoes alternately with the onions adding a little broth with each layer. Salt and pepper each layer and a portion of the butter chunks. You'll have to pay attention so that you come out even with the layering. You probably won't use all of the broth but don't be too skimpy and you'll have some evaporation in the long cooking time.
Bake for about 2 hours. You'll know they are done when the won't resist a fork and the top is golden brown.

For a variation try crumbling a little blue cheese between the layers. This will make it sinfully good and rich. That is not to say you couldn't use another cheese either like Gruyere or even Parmigiano-Reggiano. Go light on the cheese though as you don't want to hide the taste of the potatoes. Whatever you do, try it without the cheese first.

This is simple food but oh so delicious. These potatoes go well with most anything but I think they are especially nice with a pot roast or other braised dishes like duck legs or chicken thighs.

No it is not diet food but I am not advocating you have it everyday... though Madam Monk would probably eat it everyday.