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–+ servings
Boulangere potatoes in a white ovenproof dish.
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5 from 11 votes

Easy Boulangère Potatoes

Boulangère potatoes couldn't be simpler to make with this easy recipe. Thinly sliced potatoes and onions are baked with stock until golden, making a mouth-watering potato side dish!
Course Side Dish
Cuisine French
Prep Time 12 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 22 minutes
Servings 4
Calories 258kcal
Author Beth Sachs

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Equipment

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:
  • 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.
 
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. 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.
 
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 for 30 minutes. You can also reheat the dish in the microwave (minus the foil layer).
 
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.
 

Nutritional Information (Approximate)

Calories: 258kcal | Carbohydrates: 42g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 805mg | Potassium: 917mg | Fiber: 5g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 45mg | Calcium: 196mg | Iron: 2mg
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