Boulangere Potatoes Seasoned with Rosemary and Gruyere

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Psalm 23:1

A Psalm of David.

    [1] The LORD is my shepherd; I shall not want.

 

 

This French dish was amazing!

 

 

6 medium Yukon Gold potatoes 

1 large onion

1 T roasted Garlic

1/2 t sugar

2 T butter

1 T dried rosemary 

1-1/2 c chicken stock 

Salt and pepper

Drizzle of olive oil 

1/2 c grated Gruyere cheese

1 t fresh Cilantro for garnish 

350 degrees preheated oven

Bake covered 1 hour

Sauté onions and garlic in 1 T butter and sugar for 5 minutes 

I used my cheese grater with the slicer attachment to do the potatoes really thin

I used a 13x 9 foil pan

I did 3 layers starting with potatoes, then 1/3 of onion mixture and salt, pepper and rosemary

Pour stock mixture over top and mash down potato mixture 

Light drizzle of olive oil

Add remaining butter in thin slices to the top

Add cheese 

Cover and bake

Bump up oven to 425 degrees 

Uncover cook 25 minutes to crisp up top potatoes 

Put under broiler for 5 minutes if necessary 

Turn oven off

Add cheese

Let sit for 5 minutes in hot oven to melt cheese