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Potatoes Boulangere á la Beer

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Chef Jean-Louis Gerin spikes a classic French potato recipe with an iconic American brew.

Makes: Serves 10

  • 3¼ pounds baking potatoes
  • 1 cup onion, chopped and caramelized
  • 3 12-ounce bottles Samuel Adams Boston Lager
  • 2 cups chicken broth
  • 1 tablespoon garlic, minced
  • 2 ½ teaspoons salt
  • 1 ¼ teaspoons freshly ground white pepper
  • dash nutmeg


• Preheat an oven to 350°. Spread the minced garlic over the bottom of a 3-quart baking pan.
• Peel the potatoes, rinse under cold water, and cut into slices between 1⁄8- and ¼-inch thick. (Don’t rinse the slices; their natural starch thickens the dish). Spread the caramelized onion and potato slices on top of the garlic in the pan.
• Heat the beer in a medium-sized pot until boiling, then reduce by ¼. Add the chicken broth, salt, white pepper, and nutmeg, and boil 2 minutes.
• Pour the beer-broth mixture over the potato slices and stir lightly until the potatoes are just submerged, then bake until the potatoes are tender and top is well-browned, about 1½ hours. Let rest at least 3 hours and serve, or refrigerate tightly covered up to 2 days. Reheat very slowly in a 300º oven.


Choose a Standard American Lager for this recipe

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