Potato Boulangere

Ingredients:

3 small russet potatoes

2 small yellow onions

2 tbsp butter 

2 tbsp olive oil, plus some for oiling the pan. 

Salt

Pepper

Adapted for two people from The James Beard Foundation

Preheat oven to 375*F. 

Oil a small 4” dish. 

Thinly slice your onions and potatoes. If you have a mandolin, that’s the best way to do it, but watch out for your fingertips! I used a knife because our mandolin is MIA. 

Cook the onions with the butter and olive oil until they’re soft and golden. I didn’t know exactly when this was, but stopped when it was about here. 

Start with a layer of potatoes until you can’t see the bottom of your dish. Add a layer of onion and some salt and pepper. Keep going until you’re out of potatoes and onions or until you have the stack as tall as you want it. 

Add water to the dish until the top layer of potatoes are just covered. (All the way up over the top layer. I didn’t do this and the top layer dried out and were sad.)

Bake for 30-40 minutes or until the potatoes are all the way soft. (For me, that was actually about an hour.) Then serve.