Boulangère potatoes are a French dish that has layers of thinly sliced potatoes that have been layered with onions in a pan and then covered in stock. This ensures the top layers become nice and crispy in the oven, while the bottom layers are thick and creamy. They’re often served as a side dish to roasted meats. Sage and Gruyere cheese make this an herby, cheesy masterpiece.
- Instant Pot
- Baking sheet
- 3 lbs Little Potatoes, sliced into 1/3-inch pieces
- 2 Tbsp butter
- 2 cups onions, sliced
- 1 Tbsp garlic, minced
- 1/2 cup chicken broth
- 1 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 Tbsp fresh sage, chopped
- 1/2 to 1 cup heavy cream
- 1 cup Gruyere cheese, grated
- 1/2 cup Parmesan cheese, grated
- (To garnish) fresh or crispy sage
Set the Instant Pot to ‘Sauté’ and add the tablespoon of butter.
When the butter is melted add the sliced onion and fry the onions for about five minutes, stirring often, until softened.
Add the minced garlic and continue to cook for one minute or until fragrant, then turn off the Instant Pot.
Pour over the stock, add the kosher salt, fresh ground pepper, fresh chopped sage, and the sliced potatoes. Stir to combine.
Close the lid and point the valve to the sealed position. Turn the unit on and cook on high pressure for one minute. Let it naturally release for three minutes, then quick release the remaining pressure.
While the potatoes cook, quickly flash fry the sage (if desired) in some olive oil until crispy.
Remove the lid and add the heavy cream and Gruyere cheese. Gently stir until the cheese has melted.
Transfer to a lightly greased gratin dish or baking dish.
Sprinkle the top layer of potatoes with the grated Parmesan and broil until the grated Parmesan begins to brown.
Remove from the oven and serve! Sprinkle the top with crispy fried or fresh sage leaves that have been sliced thinly.