French potatoes - seeking recipe!!
I had these wonderful french potatoes at La Chaumiere in Calgary a couple of years ago. They were thinly sliced and layered like dauphinoise but I don't recall that they had any cream in them. They were obviously baked in a pan and were cut into rectangles that held their shape. All I know is they were buttery and delicious - I'm thinking they were cooked with stock and perhaps some fat?
I make something very similar, although this recipe is after one from Miss Edna Lewis, my culinary she-ro.
2 lbs. boiling potatoes
5. T. melted, unsalted butter
1/2 c. chicken stock- if canned, use low-sodium
salt, pepper, sprinkle nutmeg
Oven, 425 pre-heated, middle rack
Slice potatoes 1/16" thick, and toss w/ butter, salt and pepper, nutmeg optional
Spread as evenly as possible in 2-qt. shallow baking dish, pour broth over. Cover tightly w/ foil, and bake 30 minutes. Uncover and bake 30-35 minutes more, until top is well-browned and stock is absorbed. Let rest 15 minutes before slicing.
Sounds like basic gratin to me (though I do use about a cup of light cream, but you wouldn't know).
Was there cheese on top?
The name of the dish is:
Pommes de Terre à la Boulangère
1 Onion sliced and sauteed
8 Potatoes, peeled and cut into slices 1/4 inch thick
2 cups of Stock
4 tablespoons butter.
Salt and Pepper to taste
Pre heat oven to 375f
Bring Stock to a simmer
Toss onion and Potatoes, Salt, Pepper and pack into a heavy Skillet or Casserole
Pour hot Stock over
Dot with butter
Bake covered for about an hour, check to see that the potatoes are getting tender and the Stock is absorbed.
Uncover and bake another 15-20 to brown the top
You can also add Herbs or Garlic to the recipe or many other things for that matter.
Agree with chefj upthread - these sound like boulangere. Preferred at this house to dauphinoise.