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    Home » Recipes » Sides

    Easy French Boulangère Potatoes Recipe

    Published: Mar 17, 2022 · Modified: Sep 16, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Boulangere potatoes pin image.

    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!

    Boulangère potatoes in a white baking dish.

    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!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • What are boulangère potatoes?
    • 🛒 Ingredient notes
    • 🔪 How to make boulangère potatoes
    • 💭 Expert tips
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ Frequently asked questions
    • 😋 More easy potato recipes
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    Here's why this is the best boulangère potatoes recipe!

    • Easy potato side dish.
    • Assemble the dish ahead of time.
    • Easily doubled to feed a crowd.
    • Freezer-friendly.

    What are boulangère potatoes?

    Boulangère potatoes are a traditional French dish, made with sliced potatoes, onion, garlic, and stock.

    The name comes from the French word for bakery “boulangerie”. Hundreds of years ago in rural areas of France, people did not tend to own their own ovens, so instead, they took their potato casserole dishes to the local baker who would cook them in the bakery bread oven for them.

    🛒 Ingredient notes

    Ingredients to make boulangère potatoes.
    • Potatoes - use a floury white potato such as Maris Piper, Desirée, or King Edward.
    • Onion - peeled and thinly sliced.
    • Garlic - 2 cloves peeled and finely chopped.
    • Butter - to cook the onions and garlic.
    • Vegetable Stock - or use chicken broth or beef stock instead.
    • Fresh Thyme - or swap for rosemary.
    • Parmesan - not a traditional ingredients but adds loads of flavour.

    🔪 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.

    Slicing potatoes and cooking onions - process shots.

    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.

    Assembling boulangere potatoes in baking dish.

    💭 Expert tips

    Use a food processor with a slicer attachment to quickly slice your potatoes to the required thickness.

    You can make the dish with unpeeled potatoes if you prefer.

    Use an ovenproof dish that is roughly 20cm by 30cm.

    Dot a little butter over the top of the dish before baking it in the oven, for an extra indulgent finish.

    🍴 Serving suggestions

    Serve these perfect boulangère potatoes as an alternative to roast potatoes for Sunday lunch. It goes 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.

    Boulangère potatoes in a white baking dish.

    📖 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. Remove the bay leaves before assembling the dish.
    • Use chicken stock instead of vegetable stock.
    • Add chopped smoked bacon and cook it with the onions.
    • Make extra cheesy boulangere potatoes and add more grated Parmesan and dot blue cheese over the top.

    🥡 Storage

    Store: Allow the cooked dish to cool, cover it in foil, and place it in the fridge for up to 3 days.

    Reheat: Place the dish in the microwave and cook 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 in a hot oven or microwave.

    ❓ Frequently asked questions

    Can I make ahead French boulangère potatoes?

    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.

    What is the difference between boulangère potatoes and dauphinoise potatoes?

    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.

    Boulangere potatoes in a white dish.

    😋 More easy potato recipes

    • Easy Roasted Baby Potatoes
    • Air Fryer Baked Potato
    • Spicy Potato Salad
    • Polenta Roast Potatoes
    • Mini Hasselback Potatoes

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    Recipe

    Boulangere potatoes in a white ovenproof dish.
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    5 from 8 votes

    Easy Boulangère Potatoes

    Easy boulangère potatoes are a delicious potato side dish made with thinly sliced potatoes. Serve with leg of lamb for a tasty dinner!
    Course Side Dish
    Cuisine French
    Keyword boulangère potatoes, cheesy boulangère potatoes, easy boulangère potatoes
    Prep Time 12 minutes
    Cook Time 1 hour 10 minutes
    Total Time 1 hour 22 minutes
    Servings 4
    Calories 258kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Chopping Board
    • Knife
    • Measuring Jug
    • Oven Proof Baking Dish
    • Saucepan

    Ingredients

    Metric - US Customary
    • 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

    Expert Tips:
    You can make the dish with unpeeled potatoes if you prefer.
    Dot a little butter over the top of the dish before baking it in the oven, for an extra indulgent finish.
     
    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. Remove the bay leaves before assembling the dish.
    • Use chicken stock instead of vegetable stock.
    • Add chopped smoked bacon and cook it with the onions.
    • Make extra cheesy boulangere potatoes and add more grated Parmesan and dot blue cheese over the top.
     
    Storage:
    Store: Allow the cooked dish to cool, cover it in foil, and place it in the fridge for up to 3 days.
    Reheat: Place the dish in the microwave and cook 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 in a hot oven or microwave.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Boulangère Potatoes
    Amount per Serving
    Calories
    258
    % Daily Value*
    Fat
     
    6
    g
    9
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Cholesterol
     
    9
    mg
    3
    %
    Sodium
     
    805
    mg
    35
    %
    Potassium
     
    917
    mg
    26
    %
    Carbohydrates
     
    42
    g
    14
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    10
    g
    20
    %
    Vitamin A
     
    349
    IU
    7
    %
    Vitamin C
     
    45
    mg
    55
    %
    Calcium
     
    196
    mg
    20
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter

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    Reader Interactions

    Comments

    1. Catherine

      March 21, 2022 at 7:14 pm

      5 stars
      This reminds me of scalloped potatoes but so much easier without the cream sauce. Looks absolutely delicious and so elegant too!

      Reply
    2. Heather Johnson

      March 21, 2022 at 7:33 pm

      5 stars
      wow - so delicious and not heavy - i'll be making this again and again!

      Reply
    3. Tavo

      March 21, 2022 at 7:37 pm

      5 stars
      I made this recipe today and has it was a great side dish for my grilled tofu main dish!

      Reply
    4. Sara Welch

      March 21, 2022 at 11:04 pm

      5 stars
      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!

      Reply
    5. Michelle

      March 23, 2022 at 12:47 pm

      5 stars
      Perfectly warm and comforting and so flavorful too!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

    More about me →

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