Easy boulangère potatoes (pommes boulangère) is a delicious layered potato side dish made with thinly sliced potatoes. Serve with lamb, roast chicken, or beef for a tasty dinner!
Layers of white potatoes are baked with onions, herbs (such as thyme or rosemary), and vegetable stock (you can use chicken stock too) until cooked and golden!
I often make these easy cheesy boulangère potatoes (pommes boulangère) instead of roast potatoes for Sunday lunch when we fancy something a bit different!
They're a lot like dauphinoise potatoes but cooked in stock rather than cream, making them healthier!
👩🍳 Love potatoes? Try my easy Parmentier potatoes too!
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✔️ Why you'll love this recipe!
- Easy Potato Side Dish: A simple yet delicious side dish that pairs well with a variety of main courses. With just a few simple ingredients and easy preparation, this dish is perfect for weeknight dinners or special occasions.
- Assemble the Dish Ahead of Time: One of the great things about boulangère potatoes is that you can assemble the dish ahead of time and then bake it when you're ready to serve.
- Easily Doubled to Feed a Crowd: Whether you're hosting a family gathering or a dinner party, the recipe can easily be doubled or even tripled to feed a crowd. This means less time in the kitchen and more time enjoying the company of your guests.
- Freezer-Friendly: Boulangère potatoes can also be frozen for later use. Simply prepare the dish as usual, allow it to cool, and then transfer it to the freezer. When you're ready to eat, simply defrost and reheat in the oven.
- Healthy and Nutritious: Potatoes are a good source of vitamins and minerals, including vitamin C, potassium, and fibre. Boulangère potatoes are a healthier alternative to other potato side dishes like fries or dauphinoise potatoes, as they are baked, rather than fried or loaded with butter and cream.
What are boulangère potatoes?
Boulangère potatoes are a traditional French dish that consists of sliced potatoes, onions, garlic, and stock baked together to create a delicious and hearty side dish. The name "boulangère" comes from the French word for bakery, "boulangerie", as this dish was traditionally cooked in the oven of the local bakery.
The dish is thought to have originated in rural areas of France where people did not have access to their own ovens. Instead, they would prepare their casserole dishes with layers of sliced potatoes, onions, and stock, and take them to the local baker to cook in the oven along with the bread. This created a delicious and filling side dish that could be easily prepared with basic ingredients.
Today, boulangère potatoes are a staple of French cuisine. The dish is typically made with potatoes that are sliced thinly and layered with onions and garlic, then covered with stock and baked until the potatoes are tender and the top is golden brown. Some variations of the recipe may include additional herbs or vegetables, but the basic ingredients remain the same.
🛒 Ingredient notes
Potatoes - Floury white potatoes such as Maris Piper, Desirée, or King Edward are recommended for this dish because they hold their shape well during cooking and have a fluffy texture when cooked. You'll want to slice them thinly so they cook evenly.
Onion - Peeled and thinly sliced onions are a key ingredient, providing sweetness to the dish. The onions should be evenly sliced so they cook at the same rate as the potatoes.
Garlic - Finely chopped garlic adds a savoury taste to the dish.
Butter - Used to cook the onions and garlic before they are added to the potato dish. You can use unsalted or salted butter, depending on your preference.
Vegetable Stock - The potatoes are cooked in vegetable stock, which adds depth of flavour to the dish. You can also use chicken stock or beef stock if you prefer.
Fresh Thyme - A traditional herb used in boulangere potatoes and adds a subtle earthy flavour. You can also use rosemary if you prefer.
Parmesan - While not a traditional ingredient, grated Parmesan cheese can be added to the dish to provide extra flavour and richness.
🔪 How to make boulangère potatoes
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Peel and finely slice the potatoes with a sharp knife (or use a food processor with slicer attachment) to about 4mm thickness.
Two: Melt the butter in a large pan and cook the onion, garlic, and thyme on a low - medium heat for 8-10 minutes, until soft.
Three: Place a layer of sliced potatoes on the bottom of the baking dish, season with salt and black pepper, and then follow with a layer of the onion mixture.
Four: Repeat the layers until all the potato and onion mix has been used up, making sure you finish with a top layer of potatoes (I get three layers of each in my baking dish). Pour over the vegetable stock.
Five: Sprinkle over the Parmesan and bake in the oven for 1 hour, or until the potatoes are golden and cooked through.
💭 Expert tips
- To save time, use a food processor with a slicer attachment to quickly and evenly slice your potatoes to the required thickness. This will also ensure that all the potato slices are the same size, which will help them cook evenly.
- If you prefer, you can make the dish with unpeeled potatoes. Just scrub them clean before slicing.
- Use an ovenproof dish that is roughly 20cm by 30cm, as this will provide enough space for the potatoes to cook evenly.
- Dot a little butter over the top of the dish before baking it in the oven, for an extra indulgent finish. This will help the potatoes brown and crisp up on top.
🍴 Serving suggestions
Serve these perfect boulangère potatoes as an alternative to roast potatoes for Sunday lunch. They go really well with a leg of lamb!
They're also great with creme fraiche chicken, pork and chorizo stew, or slow cooker pork chops, with some nice green vegetables such as roasted tenderstem broccoli.
📖 Variations
- Swap the butter for olive oil and omit the Parmesan to make the dish vegan-friendly.
- Add bay leaves to the onion mix for extra flavour.
- Use chicken stock instead of vegetable stock for a richer, meatier flavour to the dish.
- Add chopped smoked bacon and cook it with the onions for a smoky twist.
- Make extra cheesy boulangere potatoes and add more grated Parmesan and dot blue cheese over the top before baking.
🥡 Storage
Store - Allow the cooked dish to cool, cover it in foil or cling film, and place it in the fridge for up to 3 days.
Reheat - Microwave until piping hot. Alternatively, put the dish back into a hot oven to warm through.
Freeze - Allow the potatoes to cool, then cover the dish with foil and freeze for up to 3 months. Allow the potatoes to defrost before reheating them in the oven at 190C (375F) for 30 minutes. You can also reheat the dish in the microwave.
❓ Frequently asked questions
Boulangere potatoes are a great make-ahead potato side dish. Prepare and cook up to 24 hours ahead, then cool, cover, and refrigerate until you are ready to reheat.
Both dishes are made with thinly sliced potatoes and baked in the oven (au gratin). The main difference is that dauphinoise uses cream whereas Boulangère uses stock.
Floury white potatoes such as Maris Piper, Desiree, or King Edward are the most traditional, but you can experiment with other varieties if you prefer.
Yes, you can make boulangere potatoes in a slow cooker. Simply layer the sliced potatoes and onions in the slow cooker, add the garlic, herbs, and stock, and cook on low for 6-8 hours or until the potatoes are tender.
😋 More easy potato recipes
- Easy Roasted Baby Potatoes
- Air Fryer Baked Potato
- Spicy Potato Salad
- Polenta Roast Potatoes
- Mini Hasselback Potatoes
😋 Delicious side dishes
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Recipe
Easy Boulangère Potatoes
Equipment
- Chopping Board
- Knife
- Measuring Jug
- Oven Proof Baking Dish
- Saucepan
Ingredients
- 800 g White Potatoes
- 25 g Butter
- 1 Onion peeled and sliced
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Fresh Thyme Leaves
- 300 ml Vegetable Stock
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 50 g Parmesan grated
Instructions
- Preheat the oven to 180°c (160° fan/ Gas 4/ 350F) and lightly butter a 20 x 30cm baking dish.
- Peel and finely slice the potatoes with a sharp knife (or use a food processor with slicer attachment) to about 4mm thickness.800 g White Potatoes
- Melt the butter in a large pan and cook the onion, garlic, and thyme on a low - medium heat for 8-10 minutes, until soft.25 g Butter, 1 Onion, 2 Garlic Cloves, 1 tablespoon Fresh Thyme Leaves
- Place a layer of sliced potatoes on the bottom of the baking dish, season with salt and black pepper, and then follow with a layer of the onion mixture.½ teaspoon Salt, ¼ teaspoon Black Pepper
- Repeat the layers until all the potato and onion mix has been used up, making sure you finish with a top layer of potatoes (I get three layers of each in my baking dish). Pour over the vegetable stock.300 ml Vegetable Stock
- Sprinkle over the Parmesan and bake in the oven for 1 hour, or until the potatoes are golden and cooked through.50 g Parmesan
Notes
- To save time, use a food processor with a slicer attachment to quickly and evenly slice your potatoes to the required thickness. This will also ensure that all the potato slices are the same size, which will help them cook evenly.
- If you prefer, you can make the dish with unpeeled potatoes. Just scrub them clean before slicing.
- Use an ovenproof dish that is roughly 20cm by 30cm, as this will provide enough space for the potatoes to cook evenly.
- Dot a little butter over the top of the dish before baking it in the oven, for an extra indulgent finish. This will help the potatoes brown and crisp up on top.
- Swap the butter for olive oil and omit the Parmesan to make the dish vegan-friendly.
- Add bay leaves to the onion mix for extra flavour.
- Use chicken stock instead of vegetable stock for a richer, meatier flavour to the dish. This will also work well if you're serving the dish as a side with chicken or another meat.
- Add chopped smoked bacon and cook it with the onions for a smoky twist.
- Make extra cheesy boulangere potatoes and add more grated Parmesan and dot blue cheese over the top before baking.
Catherine
This reminds me of scalloped potatoes but so much easier without the cream sauce. Looks absolutely delicious and so elegant too!
Heather Johnson
wow - so delicious and not heavy - i'll be making this again and again!
Tavo
I made this recipe today and has it was a great side dish for my grilled tofu main dish!
Sara Welch
Enjoyed these with dinner last night and they were a hit all around the table! Easy and hearty; the best way to enjoy potatoes, indeed!
Michelle
Perfectly warm and comforting and so flavorful too!