This Boulangere Potatoes recipe is pure comfort. Easy to prepare yet impressive on the table, it takes just 10 minutes to prep before the oven does the rest. Potatoes Boulangere will quickly become a family favourite.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Boulangere Potatoes
- Substitutions
- Variations
- How to make Boulangere Potatoes
- Leftovers
- Recipe FAQs
- More Potato recipes
- You might also like
- Rate it…
- Boulangere Potatoes Recipe
Why this recipe works
Pommes Boulangère is a classic, straightforward potato dish with subtle, comforting flavours. The simple seasoning and slow baking let the potatoes and caramelised onions shine, making it an excellent side for anything from a light salad to a Sunday roast. It’s also flexible, so you can easily adapt it to suit different mains or dietary needs.
Ingredients to make Boulangere Potatoes
- Potatoes – Use floury varieties such as Desiree, Maris Piper, or Russet for best texture.
- White onions – Thinly sliced and caramelised for sweetness and depth.
- Vegetable stock – Adds flavour and provides moisture for baking.
- Butter – Enriches the dish and helps cook the onions; dairy-free options work well.
- Fresh thyme – Bright and aromatic, tucked between the layers.
- Salt and pepper – To taste.
See the recipe card below for exact quantities and full details.
Substitutions
- Butter – Substitute with olive oil for a lighter or dairy-free option.
- Vegetable stock – You can use chicken stock or broth instead if preferred.
Variations
- Spicy – Stir a pinch of cayenne into the stock for gentle heat.
- Deluxe – Add garlic or extra herbs between layers, or sprinkle chopped parsley before serving.
- Kid friendly – Scatter grated cheese over the top for a melty finish children will enjoy.
How to make Boulangere Potatoes
Step 1: Preheat the oven to 180°C (360°F). Peel and thinly slice the onions into half-moons.
Step 2: Peel (optional) and thinly slice the potatoes using a mandolin or a sharp knife for even cooking.
Step 3: In a skillet, melt 25 g of butter over medium-high heat. Add the onions and cook until lightly golden and starting to caramelise. Lower the heat and remove the onions when ready.
Step 4: In a small pot, combine the remaining butter and the stock. Warm over medium heat until the butter has melted and the liquid is hot.
Step 5: Layer the potato slices in a circular pattern in an ovenproof skillet or baking dish. Scatter the caramelised onions and tuck thyme sprigs between layers. Pour the warm stock and butter over everything. Bake for 50–60 minutes, until the potatoes are tender and the top is lightly golden.
Hint: If you don’t have a skillet, use a baking dish and arrange the potato slices in neat rows instead of a circle.
Leftovers
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently in the oven or microwave until warmed through.
Recipe FAQs
Boulangere Potatoes (pommes boulangère) are a traditional French dish of layered sliced potatoes and onions baked in stock. The name refers to bakers — historically people used the baker’s oven to cook their dishes.
Floury varieties work best for a fluffy interior and tender texture. Russet, Desiree, or Maris Piper are good choices.
They pair beautifully with roasted or grilled meats, but also go well with a fresh salad or roasted vegetables for a lighter meal.
More Potato recipes
- Air Fryer Jacket Potato
- Cheese and Potato Pie
- Hasselback Potatoes
- Parmentier Potatoes
- Potato Cakes
- Potato Curry
- Potato Rosti
- Potato Waffles
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Rate it…
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Boulangere Potatoes
Ingredients
- 1 kg potatoes, like Desiree, Maris Piper or Russet
- 3 medium white onions
- 250 ml vegetable stock, (1 cup)
- 75 g butter, (I used dairy-free)
- 3 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
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Heat the oven to 180°C (360°F). Peel and thinly slice the onions into half-moons.
-
Peel (optional) and thinly slice the potatoes using a mandolin or sharp knife so they cook evenly.
-
Melt 25 g of butter in a cast-iron skillet over medium-high heat. Add the onions and cook until they start to caramelise and turn light golden. Reduce the heat and set the onions aside.
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Warm the remaining butter with the stock in a small pot over medium heat until the butter melts.
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Layer the potato slices in the skillet, forming a circular pattern or neat rows. Scatter the caramelised onions and tuck thyme sprigs between layers. Pour the hot stock and butter over the potatoes. Bake for 50–60 minutes until tender and golden.
Notes
Substitutions & Variations: See the substitutions and variations section for easy swaps and upgrades.
To Store: Keep in an airtight container in the fridge for 2–3 days. Reheat in the microwave or oven.
To Freeze: Cool completely, then freeze in an airtight container. Thaw in the fridge before reheating, or reheat from frozen in the oven.
Tip 1: If adding cheese on top, cover with foil for the first half of cooking to allow it to melt, then uncover to brown. Mozzarella or Parmesan work well.
Tip 2:Leaving the skins on saves time and adds nutrients and texture.
Tip 3: For a richer, scalloped-style dish, replace the stock with cream and add cheese between the layers.