pantry+ bean boulangerie

This classic dish is the French version of potatoes gratin. Traditionally, the uncooked dish was taken to the local baker and placed in their oven to bake for a few hours. The result was creamy and luscious potatoes that melted in your mouth.

The potatoes are simply cooked with broth, olive oil and plenty of thyme, but I've taken this dish and made it into a complete meal that is also Pantry+ friendly.

The recipe needs only 6 fresh ingredients and 5 pantry ingredients. Although it is easy to put together, it does take 2 hours to bake, so plan accordingly.

Bean Boulangerie:

Equipment:
baking dish
mandolin [this is the one I use]

Pantry ingredients are:
White beans
Diced tomatoes
Vegetable broth
Olive oil
Balsamic vinegar

Fresh ingredients are:
Carrot
Onion
Thyme
Potatoes
Lettuce
Cucumber

I'm going to recite this recipe in layers of pictures since the dish itself is in layers. Use your mandolin to slice the vegetables directly in the dish and you will avoid an added bowl to clean.

Layer 1: the beans.  I used chickpeas that were crushed, but I recommend cannellini or another tender white bean instead.

Layer 2: carrots.

 Layer 3: onions.

Layer 4: tomatoes and fresh thyme.

Layer 5: potatoes.

Layer 6: seasonings, thyme, olive oil, broth.

Cover and bake and serve with a simple salad of lettuce and cucumbers, dressed with olive oil and reduced balsamic vinegar to cut through the richness. It is amazing how broth and potatoes can create such a creamy and succulent dish!

Bean Boulangerie (a Pantry+ recipe)

Makes 4 servings

Pantry list is HERE.

2 cups cooked white beans, rinsed and drained if canned

2 medium carrots

1/2 medium onion

1 cup canned diced tomatoes, drained 

8 sprigs fresh thyme, divided

3 large red potatoes, peeled (about 24 ounces)

Sea salt, black pepper

3/4 cup vegetable broth

3 tablespoons olive oil, divided

6 cups lettuce, chopped

1 small cucumber, peeled and seeded, chopped or cut into thin strips

1 tablespoon balsamic vinegar or reduction*

1. Preheat the oven to 400-degrees F. Add the beans evenly to a 9x9-inch casserole dish. Use a mandoline to cut the carrots into thin strips on the diagonal and add it on top of the beans evenly. Use the mandoline to cut the onions into thin slices, adding it evenly to the casserole. Add the tomato evenly.  Add half the time on top of the tomatoes. 

2. Use the mandoline to cut the potatoes into thin slices and layer it evenly on top of the tomatoes. Add the rest of the thyme and season generously with salt and black pepper. Add the broth to the casserole and drizzle with 2 tablespoons of olive oil. Cover the dish with parchment paper and then cover well with foil. Bake for 45 minutes. Uncover, reduce the temperature to 350-degrees and continue to bake until tender and golden brown, about 45 more minutes.

3. Allow the casserole to rest for 5 minutes before serving. Make the salad by combining the lettuce and cucumber in a medium bowl. Drizzle with the vinegar and the remaining olive oil. Season with salt and pepper and serve with the casserole.  

*Balsamic Reduction

1 cup balsamic vinegar

Add the vinegar to a medium saucepan. Turn on the oven vents; the vinegar smell will be quite strong. Bring to a boil, reduce to a strong simmer and cook until reduced to 1/2 cup. Transfer to a mason jar set on a kitchen towel and allow to cool completely. Store in an air-tight container in the pantry. 

© 2016 Copyright Zsu Dever. All rights reserved.

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