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This Boulangere Potatoes recipe is heaven! It is so simple to make, but will most definitely impress. It only takes 10 minutes to prep and then you can let the oven do its work. Potatoes Boulangere is going to be a new family favourite.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Pommes Boulangère is the perfect potato dish. It is simple in taste, allowing it to pair perfectly with everything from a simple salad to a Sunday Roast to some roasted veg. Boulangère Potatoes is also an easy recipe to adjust to match with even more meals!
Ingredients to make Boulangere Potatoes
- Potatoes – I recommend Desiree, Maris Piper, or Russet potatoes.
- White Onions – will be carmelised for a delicious flavour pairing.
- Vegetable Stock – adds some flavour while giving the potatoes the moisture they need.
- Butter – adds a delicious flavour and cooks the onions and potatoes. I opt for dairy-free.
- Fresh Thyme – has a bright and peppery flavour that is perfect with these potatoes.
- Salt and Pepper – help to finish off this dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Butter – You could use olive oil.
- Vegetable Stock – can be replaced with vegetable broth or chicken stock or broth.
Variations
- Spicy – Add some cayenne pepper to the vegetable stock before pouring it on top if you’d like a spicier dish.
- Deluxe – Adding some extra flavours like garlic or other herbs could level this dish up and help it to match your main dish. Sprinkling some parsley or thyme leaves would also be a nice touch.
- Kid friendly – Adding a little cheese on top might make these more kid-friendly.
How to make Boulangere Potatoes
Step 1: Preheat your oven to 180°C (360°F). Start by peeling and thinly slicing the onions into half-moons.
Step 2: Prepare the potatoes—start by peeling them. Thinly slice them using a mandolin slicer or a sharp knife.
Step 3: Heat 25 g of butter in a cast-iron skillet over medium-high heat. Add onions and cook until they start to caramelise, just until they are a light golden colour. Reduce heat to medium. Remove the onions and set them aside.
Step 4: Add the remaining butter into a saucepot with the stock and warm it over medium heat until the butter is melted.
Step 5: Stack the potato slices by hand and arrange them in a skillet in a circular form. Add the onions and pour the stock over the potatoes. Tuck the thyme between the potatoes. Bake for 50-60 minutes.
Hint: If you don’t have a skillet, you could use a baking dish or tray and lay out the layer of potatoes in rows.
Leftovers
Store leftover Boulangere Potatoes in the fridge in an airtight container. Reheat them in the microwave or oven and enjoy!
Recipe FAQs
Boulangere Potatoes hail from France. Hundreds of years ago, people without ovens would use the baker’s ovens after hours to cook their food. Boulangere translates to baker!
The best potatoes to use are floury potatoes. I recommend russet, Desiree, or Maris Piper.
Boulangere Potatoes pair great with a nice roasted or grilled meat. You could also have them with a side salad if you want something lighter.
More Potato recipes
- Air Fryer Jacket Potato
- Cheese and Potato Pie
- Hasselback Potatoes
- Parmentier Potatoes
- Potato Cakes
- Potato Curry
- Potato Rosti
- Potato Waffles
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Boulangere Potatoes
Ingredients
- 1 kg potatoes, like Desiree, Maris Piper or Russet
- 3 medium white onions
- 250 ml vegetable stock, (1 cup)
- 75 g butter, (I used dairy-free)
- 3 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Heat the oven to 180°C (360°F). Start by peeling and thinly slicing the onions into half-moons.
- Prepare the potatoes—Start by peeling them. Thinly slice them using a mandolin slicer or a sharp knife.
- Heat 25g of butter in a cast-iron skillet over medium-high heat. Add onions and cook until they start to caramelise, just until they are a light golden colour. Reduce heat to medium. Remove the onions and set them aside.
- Add the remaining butter into a saucepot with the stock and warm it over medium heat until the butter is melted.
- Stack the potato slices in hand and arrange them in a skillet in a circular form. Add the onions and pour the stock over the potatoes. Tuck the thyme between the potatoes. Bake for 50-60 minutes.
Wonderful recipes! I am a gluten free vegetarian and there are not many recipes out there for people like me.
Thank you!!!
Yay 🙂 glad I am able to help you out Barbara!
Looks amazing!! Have to try this soon!