Boulangere Potatoes (French Side Dish)

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.

Jump to:

• How to Make Boulangère potatoes?
• Ingredients
• Equipment
• Instructions
• Serving Suggestions
• 📖 Step by Step Recipe
• Storage
• More Potato Recipes
• 💬 Reviews

How to Make Boulangère potatoes?

Press the button below to jump straight to the recipe to make these Boulangere potatoes at home.

Or, continue reading the blog post for all the tips to make this delicious potato dish.

Ingredients

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.

Onion

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

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.

Fresh Herbs

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.

Garlic

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.

Butter

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.

Potatoes

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.

Vegetable Stock

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.

Optional Extras

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.

Cheese

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.

Bacon

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.

Mushrooms

Sauté mushrooms with the onion till they are nicely caramelized to add them to the ovenproof dish with the potato slices.

Equipment

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).

Instructions

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.

Fry

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.

Dish

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.

Serving Suggestions

Your traditional French dish is ready to be served and savoured by you and your loved ones.

Boulangère potatoes pair with other Sunday roast dinners, like honey roast gammon, slow-roast lamb or tender roast beef.

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

Storage

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.