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boulangere potatoes.
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5 from 2 votes

Boulangere Potatoes

Upgrade your side dish with these beautifully baked Boulangere Potatoes. Simple & packed with flavour, they’re a must-try for any roast dinner!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: French
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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
Metric - US Customary

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 2-3 days. Reheat in the microwave or oven.
To Freeze: After cooling, store extra potatoes in an airtight container. Thaw in the fridge and then reheat or reheat from frozen in the oven.
Tip 1: If you want to add some cheese on the top layer of potatoes, cover with foil for the first half of the cooking time to allow it to melt before crisping up. Mozarella or parmesan cheese would be great options.
Tip 2: If you don't want to peel the potatoes, you don't need to! It can save you some time as well as adding some nutrients.
Tip 3: If you want more of a scalloped potato feel, swap the vegetable broth for cream and add some cheese between layers of potatoes.

Nutrition

Calories: 339kcal | Carbohydrates: 52g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Fiber: 7g | Sugar: 6g