Years ago in France, many homes did not have an oven, so if anything was to be baked, it was taken to the local baker (boulanger) to cook in his oven. This recipe, known in France as pommes boulangère, is a healthy departure from classic potato recipes that use lots of butter and cream. It really shines with freshly harvested potatoes, when they are at their finest. Serve it with Herb Roast Chicken (page 110) for a warming winter meal.

　　

Ingredients

serves 4 to 6

　　2 tablespoons olive oil, plus more for the dish

　　1 onion, preferably Vidalia, very thinly sliced

　　2 pounds Yukon gold potatoes, peeled

　　2 cloves garlic, finely chopped

　　1 tablespoon chopped fresh thyme

　　Coarse salt and freshly ground black pepper

　　2 1/2 cups chicken stock (page 227) or low-fat, reduced-sodium chicken broth

　　

Step 1

Preheat the oven to 350°F. Brush an ovenproof gratin dish with oil. Scatter the onions on the bottom of the dish.

　　

Step 2

Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact.

　　

Step 3

Place the potatoes in the prepared gratin. Drizzle the 2 tablespoons oil over the potatoes and onions. Sprinkle with the garlic and thyme. Season with salt and pepper.

　　

Step 4

Pour the stock over the potatoes and bake, basting occasionally, until most of the liquid is absorbed and the potatoes are tender when pierced with the point of a knife, about 45 minutes. Taste and adjust the seasoning with salt and pepper. Serve immediately.

　　From Bon Appétit, Y’all: Recipes and Stories From Three Generations of Southern Cooking, © 2008 by Virginia Willis. Reprinted by permission of Ten Speed Press. Buy the full book from Amazon or Abe Books.