This is a classic French Gratin dish that tastes similar to scalloped potatoes but doesn’t make use of a lot of heavy cream or butter. The name apparently translates to ‘Potatoes in the Style of the Baker’s Wife’ and the story goes that French families used to make this dish then take it down the baker or the Boulangere to be cooked in the big ovens. Who knows if that’s true or not, but it’s kind of a fun story no?
Anyway, it’s a simple dish – even if it takes time to cook – and it’s super tasty, a great accompaniment to any hearty fare, and a nice alternative to the richer gratin’s out there.
2lb’s Potatoes sliced thin on a mandolin
2 Large Yellow Onions sliced thin on a mandolin
2 Tbsp Parsley Minced
2 Cups Hot Water mixed with 1-2 Vegan Chicken Bouillon Cubes
1oz non-dairy Butter Cubed
Sea salt and Black Pepper to taste
– Preheat the oven to 350’F
– Grease a large glass baking dish and place a layer of sliced potatoes in the bottom. Top with a layer of sliced onions and season with salt and pepper, and a sprinkling of parsley. Over top of this place another layer of potatoes and keep layering in this fashion until you run out of ingredients or space.
– Pour the stock over top and dot with the butter. Season the top lightly with salt, pepper and any remaining parsley.
– Place in the oven and bake for an hour (maybe a little more depending on your oven) or until the potatoes are tender and the top is golden brown.
– Remove from the heat, let cool about 10 minutes and serve.