Are you a fan of French cuisine? Do you love trying out new and exciting recipes in your kitchen? If so, you will want to add our Boulangere potatoes recipe to your side dish recipe collection.
This classic French dish combines simple ingredients and incredible flavour, resulting in a fantastic and hearty dish that looks impressive and tastes even better.
Thinly sliced potatoes are layered with onions, garlic, and stock before baked in the oven until tender and golden brown.
The dish looks absolutely stunning, with the top layer of potatoes arranged neatly to create a pleasing finish that browns beautifully in the oven and soft buttery potato inside.
How to Make Boulangère potatoes?
In this video, we'll take you through the steps to create Boulangere potatoes at home.
Or, continue reading the blog post for all the tips to make this delicious potato dish.
Preparing Boulangère potatoes requires just a few ingredients commonly found in most kitchens. We'll take you through the list of ingredients and why they are necessary for the recipe.
Finely slice onions form the base of this dish, providing a delicate sweetness that pairs perfectly with the savoury flavours of garlic and stock. The onions should be sliced thinly to ensure even cooking and a soft texture.
Olive oil is essential in cooking the onions until soft and golden. It also helps to keep the potatoes from sticking to the baking dish.
Adding a fragrant herb like thyme or rosemary takes the dish to the next level, imparting a tantalizing aroma and a burst of flavour to every bite.
Finely diced garlic provides a punch of flavour that enhances the savouriness of the dish. Be sure to chop it finely or mince it to distribute it evenly throughout.
A small knob of unsalted butter is added to help improve the overall texture of the dish while introducing a creamy element that melts the flavours together.
Maris Piper potatoes are ideal for Boulangère potatoes because they are starchy and hold their shape during cooking. Peeled and sliced thinly for even cooking.
A general rule for how many potatoes you will need is to place them in whole into the potato casserole dishes until no more will fit. That's how many you will need!
You can slice them in a food processor, mandolin or a good old-fashioned way with a knife.
Salt and Pepper
Seasoning with salt and pepper is critical to bringing out the best in the dish, providing a savoury balance to the sweet onions and helping to meld the flavours together.
Finally, vegetable stock is added for a depth of flavour that the potatoes absorb during cooking. It adds moisture to the dish, ensuring the potatoes cook evenly and become tender and succulent. If no vegetarians or vegans are eating it, feel free to use chicken stock or beef stock for extra flavour.
Looking to add a personal twist to the classic Boulangere potatoes delicious recipe? Adding a few extra ingredients can take this side dish to the next level.
Great for cheese lovers, adding some grated parmesan or other cheese on top of the potatoes towards the end of baking can elevate the dish by adding richness and extra creaminess.
Adding chopped bacon to the dish gives it a smoky and savoury flavour; fry the bacon with the onion before mixing it with the rest of the ingredients.
Sauté mushrooms with the onion till they are nicely caramelized to add them to the ovenproof dish with the potato slices.
To make boulangere potatoes, you will need some essential kitchen equipment. You'll need a frying pan to cook the onions, a baking dish or a shallow roasting pan for cooking in the oven. You'll also need a sharp knife and cutting board to prepare the vegetables (or food processor).
Ready to cook up some delicious potato boulangere? These steps are just an overview of the recipe.Go to the potato bolangere recipe card for complete instructions with measurements.
Begin by slicing the onion into half-moons. Fry finely chopped onion in olive oil and cook slowly until they soften.
Once the onions are softened, add a small knob of butter, crushed garlic, salt and pepper and some fresh thyme or rosemary leaves to the pan.
Preheat your oven to 180°C fan / 200°C / 400°F/ Gas Mark 6.
Place the onion mixture in the mixing bowl.
Slice the potatoes into even, thin slices. Try to keep them uniform for even cooking. Reserve some bigger potato slices for the top layer and place the rest in a mixing bowl.
Make sure the potatoes are coated evenly with the mixture.
Grease an oven dish with butter or oil.
Pour the potato and onion mixture into it, spreading it evenly.
Don't worry about being too neat! Use the reserved potato slices to place a neat overlapping layer on top, creating a visually appealing finish.
Pour some vegetable stock over the layered potatoes. Stop pouring just before it reaches the top.
Brush the top layer of sliced potatoes with extra oil and sprinkle it with a bit of salt, black pepper, and additional herbs or spices of your liking.
Cooking Time and Temperature
Finally, bake your Boulangere potatoes for 1 hour - 1hr 15 min at 180°C fan / 200°C/ 400°F/ Gas Mark 6 until the top layer is crispy and golden brown.
Your traditional French dish is ready to be served and savoured by you and your loved ones.
We served boulangere potatoes with rolled lamb breast and vegetables.
The crispy potatoes add a layer of texture that complements the rich, savoury flavours of a beef stew. Serve alongside other side dish cuisine like an ear of buttery corn on the cob or roasted vegetables with a sprinkle of fresh parsley.
📖 Step by Step Recipe
- 1 tablespoon Olive Oil
- 1 large Onion finely sliced
- Fresh Thyme or Rosemary
- 1 clove Garlic finely diced
- a knob of Butter
- 5 Maris Piper Potatoes peeled and thinly sliced
- Salt and Pepper
- 500 ml Vegetable Stock
- Slice 1 large Onion into half moons.
- Gently fry onion in 1 tablespoon Olive Oil for 5 minutes.
- Once onions have softened, add a knob of Butter , 1 clove Garlic , Salt and Pepper and Fresh Thyme or Rosemary leaves and cook for 2 minutes.Preheat oven to 180°C fan / 200°C/ 400°F/ Gas Mark 6
- Once cooked, place the fried onions into a large mixing bowl.
- Slice 5 Maris Piper Potatoes into even, thin slices.*If you have one, use a mandoline or food processor to make it easier.
- Keep some even-sized potato slices for a neat top layer. Put aside for step 10.
- Stir the potatoes in with the onion, mix to coat the potato slices.
- Grease an oven dish with oil or butter.
- Pour the mixture of onion, garlic and potatoes into the dish. (no need to be too neat!)
- Use the reserved potato slices to place neatly overlapping on top.
- Pour approx 500 ml Vegetable Stock in and stop pouring before it reaches the top layer of potatoes.
- Brush the top layer with olive oil and sprinkle with salt and pepper.
- Cook at 180°C fan / 200°C/ 400°F/ Gas Mark 6 for 1 hour - 1hr 15 min
- Boulangère potatoes can be served with a variety of dishes.
For leftovers, store the Boulangère potatoes in an airtight container and put them in the refrigerator.
Consume within 3-4 days for best results. You can freeze the leftovers for up to 2 months and thaw them before reheating.
You can also assemble this delicious potato side dish ahead of time.
Origins of Potato Boulangere
It is believed that the recipe was created by French bakers who, after closing the bakery for the day, used their ovens to cook dinner at home.
They would thinly slice potatoes and layer them with onions, garlic, and stock before baking them in the oven until they were tender and crispy on top.
Today, boulangere potatoes have become a beloved dish worldwide, and it's easy to see why. The combination of thinly sliced potatoes with the savoury flavours of onions, garlic and stock, all baked to perfection, create a visually stunning and incredibly tasty dish.
More Potato Recipes
Potatoes are a versatile, delicious and nutritious food enjoyed in various ways. The possibilities are endless, from roast potatoes (like our baby roast potatoes) and jacket potatoes to cheesy mashed potatoes! Here are more easy potato side dish recipes for those who love potatoes.
Let us know what you serve with your potato boulangere.