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Vegetarian Boulangerie Potatoes with White Beans – vegetarian recipe
Stav Kogan

Vegetarian Boulangerie Potatoes with White Beans

A vegetarian version of the classic French Boulangerie Potatoes, featuring a hearty layer of creamy white beans. This simple, hands-off recipe transforms a humble side into a satisfying main course, with meltingly soft potatoes soaking up savory vegetable stock and baking to a go
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Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings: 4 serving
Calories: 375
Ingredients Method Nutrition

Ingredients
  

  • 3 cups (540 g / 19 oz) cooked white beans, drained but moist (cannellini or Great Northern work well; pink or red beans are also great substitutes)
  • 2 tbsp (30 ml) fresh thyme leaves, divided (or 1 tsp dried)
  • Salt and freshly ground black pepper, to taste
  • 3 medium (680 g / 24 oz) russet or other high-starch potatoes, peeled
  • 1 cup (240 ml) vegetable stock or water
  • 3 tbsp (42 g / 1.48 oz) unsalted butter, cut into small pieces
  • Pro-Tips for Perfect Boulangerie Beans & Potatoes
  • Use a mandoline for uniformly thin potato slices; this ensures they cook evenly and create a beautiful, scalloped top layer.
  • For a richer, creamier dish, stir 1/2 cup (480 ml) of heavy cream into the beans before spreading them in the baking dish.

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. In a medium bowl, gently stir 1 tablespoon (15 ml / 0.5 fl oz) of the fresh thyme into the cooked beans.
  3. Season generously with salt and pepper to taste.
  4. Spread the seasoned beans in an even layer in a 9x13 inch (or similar size) baking dish.
  5. Halve the peeled potatoes lengthwise, then use a sharp knife or mandoline to slice them thinly into half-circles (about 1/8-inch thick).
  6. Arrange the potato slices in tight, overlapping rows over the bean layer, covering them completely.
  7. Pour the vegetable stock evenly over the potatoes. Dot the top with the pieces of butter, then sprinkle with the remaining tablespoon of thyme, salt, and pepper.
  8. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
  9. Remove the foil and continue to bake for another 45-50 minutes, or until the liquid has reduced to a glaze and the potatoes are tender and beautifully browned on top.
  10. Let the dish rest for at least 10 minutes before serving. It's delicious served hot or at room temperature.
  11. Add a smoky depth by mixing 1 tablespoon (15 ml / 0.5 fl oz) of smoked Spanish paprika (pimentón) into the bean layer before topping with potatoes.
  12. Sauté 2 cups (480 ml) of chopped leeks in butter until very soft (about 20 minutes) and spread them over the beans for an elegant layer of flavor.
  13. While canned beans work in a pinch (rinse them well!) , using home-cooked beans provides a far superior texture and flavor that truly makes the dish shine.

Nutrition

Calories: 375kcalCarbohydrates: 62gProtein: 15gFat: 9g

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