Boulangère Potatoes {Easy French-Style Side}

Sliced potatoes cooked to a golden topping for the side dish Boulangere potatoes, ready to serve.

4.73 from 22 votes

Boulangère Potatoes {Easy French-Style Side}

Boulangère Potatoes are a fancy French-style side dish that elevate any meal, whether it’s a Sunday roast, a Christmas dinner or a special celebration meal. But the good news is, they’re also very easy to make!

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: French

Servings:

Author: Sarah Rossi

Ingredients

1 kg Potatoes (such as Maris Piper) Peeled and very thinly sliced
1 Onion Peeled and very thinly sliced
250 ml Vegetable stock
5 g Fresh thyme (1 tbsp) Leaves only
50 g Butter
Salt and freshly ground black pepper

Metric - Imperial

Instructions

‌Preheat your oven to 180℃ fan/200℃/Gas Mark 6/400F.
Grease a 20 x 20 cm oven proof dish using some butter.
Spread a thin layer of onions in the bottom of the dish, then cover with some potatoes, a sprinkling of fresh thyme, salt and pepper and several small knobs of butter.
Continue layering as above until the dish is full, making sure you end on a potato layer.
Carefully pour the stock into the dish, add the final knobs of butter and a good seasoning of salt and pepper.
Place the dish on to a baking sheet, cover with foil and bake for 30 minutes, then remove the foil and cook for a further 20-30 minutes until the potatoes are cooked through and the top is golden and crispy.

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Notes

Potatoes: US potatoes that can be used as substitutes for Maris Piper are Burbank russet or Desirée.

Butter: You should use a half stick of butter if you're in the US.

Slicing: It’s important to slice the potatoes very thinly for this recipe. I used this handy chopping device for the job, which saved time.

Herbs: If you can, use fresh herbs here as they will give a much better flavour. Dried herbs tend to work better when cooked in a larger volume of liquid. If you do need to use dried herbs, halve the amount in the recipe.

Nutrition