• Spruce Potatoes Boulangére


    Yield: 6 servings

    • Ingredients
    • Guanciale, or pancetta, finely ground with 1/8-inch die
      150 grams
    • Yellow onion, diced
      500 grams
    • Garlic, grated
      20 grams
    • Salt
      18 grams
    • Thyme, bruised and tied with twine
      1 bunch
    • Sherry wine
      250 grams
    • Veal stock, or chicken stock
      750 grams
    • Yukon gold potatoes, cut into rounds
      1,500 grams
    • Thyme, picked and minced
      2 teaspoons
    • Chives, finely minced
      1 bunch


    1. Heat a convection oven to 275 F.
    2. In a large pot over medium heat, render guanciale for 5 minutes. Add yellow onions, grated garlic, salt, and thyme. Continue cooking until tender, about 30 minutes.
    3. Add the sherry wine and allow to reduce to a glaze. Add the stock and simmer for 15 minutes, set aside.
    4. Cut the potatoes into 1-inch rounds. Punch the slices using a 1 ½-inch round cutter to remove the skins. 1500 grams of potato should yield about 20 pieces. Place the potatoes in a lightly greased 2-inch deep full-size hotel pan. Spoon the onion stock over the potatoes, allowing the onions to lie on top of the potatoes, and allowing the stock to cover ¾ of the potato.
    5. Cook the potatoes for 90 minutes, or until tender, glazing them every 15 minutes with the stock and onions. The finished potatoes should be deeply caramelized.
    6. Prior to serving, garnish the potatoes with minced chives and thyme.