Viral French Potatoes

As part of our Make it Mini series – where beloved recipes are reimagined for Le Creuset Mini Cocottes – comes a mini twist on the viral French potatoes, Pommes Boulangère. Onions cook down until jammy and sweet before being layered between cascading slices of tender potatoes. A pour of chicken broth and a few dabs of butter transform everything into golden, crispy, petite perfection. It’s a comforting and elegant holiday side that’s guaranteed to impress.

Recipe provided by Abigail Harris-Shea

2 yellow onions

Sea salt

Pepper

A few sprigs of thyme

About 12 yellow mini potatoes (depending on size)

½ cup chicken broth (just enough to cover the potatoes)

6 tablespoons butter, divided

Chives, for garnish

Preheat oven to 400°F. Using a mandolin or a sharp knife, peel and thinly slice the onions. Add to a pot with 2 tablespoons of butter and a large pinch of salt and pepper. Cook for about 30 minutes, stirring often. Add in chopped thyme and continue to cook for another 20 minutes or until the onions are a deep golden brown and very jammy.

Using a mandolin or sharp knife, peel and thinly slice the potatoes. Brush the inside of your mini cocottes with 2 tablespoons of butter and season lightly with salt and pepper.

Add a layer of thinly sliced potatoes in a cascading pattern to cover the bottom of the cocotte. Season with salt and pepper, then spread an even layer of caramelized onions over top. Repeat this step until you get to the top of your cocotte.

Pour the chicken broth over top, just until it reaches the edge of the top layer of potatoes. Dot with the remaining 2 tablespoons of butter and season again with salt and pepper. Bake for about 50 minutes, until golden and crisp on top. Let cool and top with chopped chives.