French Boulangère Potatoes
Recipe tags: chicken base, moderate difficulty, main, chicken, roast
|¼ cup||cup butter, divided|
|2 Tbsp||vegetable oil|
|2||onions, thinly sliced|
|1 Tbsp||chopped fresh rosemary|
|1 Tbsp||chopped fresh thyme|
|4||yellow-fleshed potatoes, peeled and sliced very thinly|
|3 Tbsp||Better Than Bouillon® Roasted Chicken Base|
|Cracked black pepper|
Preheat oven to 400°F. Grease 2-quart baking dish with 1 Tbsp of the butter; set aside.
Melt 2 Tbsp butter and oil in large nonstick skillet set over medium heat; cook onions, rosemary and thyme, stirring often, for about 15 minutes or until onions are tender but not browned. Let cool slightly.
Layer one-quarter of the potatoes in prepared dish. Top with one-third of the onions and sprinkle with pepper. Repeat layers twice; top with remaining potatoes. Mix Chicken Base with 1 cup warm water; pour enough into baking dish to come up side. Dot remaining butter over top.
Tip: Use a mandolin or slicer to cut potatoes into even, paper-thin layers.