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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 Yield: Makes 10 to 12 servings Roasted Asparagus with Cherry Tomatoes and Garlic
Ingredients Ingredient Checklist 10 tablespoons unsalted butter 4 cups thinly sliced onions 2 1/2 teaspoons coarse salt 1 1/4 teaspoons freshly ground black pepper 5 pounds red bliss potatoes, peeled and sliced into 1/8-inch rounds 1 tablespoon finely chopped fresh thyme 1 1/2 cups low-sodium store-bought chicken stock or broth
Gallery Read the full recipe after the video.
Recipe Summary Servings: 12 Yield: Makes 10 to 12 servings Roasted Asparagus with Cherry Tomatoes and Garlic
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 12 Yield: Makes 10 to 12 servings
Recipe Summary
Servings: 12 Yield: Makes 10 to 12 servings
Servings: 12
Yield: Makes 10 to 12 servings
12
Makes 10 to 12 servings
Roasted Asparagus with Cherry Tomatoes and Garlic
Roasted Asparagus with Cherry Tomatoes and Garlic
Ingredients
Ingredients
- 10 tablespoons unsalted butter 4 cups thinly sliced onions 2 1/2 teaspoons coarse salt 1 1/4 teaspoons freshly ground black pepper 5 pounds red bliss potatoes, peeled and sliced into 1/8-inch rounds 1 tablespoon finely chopped fresh thyme 1 1/2 cups low-sodium store-bought chicken stock or broth
Directions
Preheat oven to 400 degrees.
Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and cook, stirring frequently, until caramelized, about 30 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer onions to a large bowl and let cool.
In the same skillet, melt 2 tablespoons butter over medium-high heat, and cook a quarter of the potatoes until lightly caramelized, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a platter and let cool. Repeat process three more times with remaining butter, potatoes, salt, and pepper.
Arrange a quarter of the cooled potatoes in a slightly overlapping single layer in a 9-by-13-inch baking dish. Top with a third of the onions and sprinkle 1 teaspoon thyme over the dish. Layer another quarter of the potatoes over onions and thyme and top with another third of the onions and 1 teaspoon of thyme. Repeat process and finish with a layer of potatoes.
Pour chicken stock over potatoes and transfer baking dish to oven. Bake for 25 minutes; reduce oven temperature to 350 degrees, and continue baking until potatoes are golden brown, about 30 minutes more. Remove from oven and let cool 10 minutes before serving.
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
Reviews
Add Rating & Review 8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
Add Rating & Review
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
8 Ratings 5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
5 star values: 1 4 star values: 2 3 star values: 4 2 star values: 1 1 star values: 0
All Reviews for Potatoes a la Boulangere
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Potatoes a la Boulangere
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
