Boulangère potatoes

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This French-style potato side dish is very simple to make, but so delicious. Slow cooking transforms 5 simple ingredients into Boulangere Potatoes – ideal for a Sunday roast or when you need some carb-based comfort food!

A simple roasted potato will always have my heart, but sometimes it’s nice to make something special, right?

In case of doubt, go French with your potatoesand every meal is elevated to something special.

Whether it’s a roast dinner or a weeknight treat, these Boulangere Potatoes are a perfect example of why impressive doesn’t have to be complicated when it comes to cooking.

Why you’ll love this Boulangère Potatoes recipe

⭐️A special side dish for every occasion

⭐️Affordable but tastes good luxurious

⭐️ Low effort but delicious

How we came up with this recipe

Boulangere Potatoes are similar to Dauphinoise, but different cooked in broth instead of cream (that’s how they feel much lighter).

When my husband cooks lunch on Sundays, this is one of those dishes I always ask for, so at some point I knew I had to share it with you! Moreover, it just has 5 ingredients and NO pre-cooking.

Ingredients

Potatoes – Something like Maris Piper is perfect. The potatoes should be floury and not waxy, so that they become perfectly soft in the stock.
Onion – A regular white onion, peeled and sliced VERY thinly. (I use a mandolin.)
vegetable stock – This should be piping hot, just finished. Made with a cube is fine.
Fresh thyme – Browsing only. Remove the leaves from the woody stems and discard the stems.
Butter – I like to use good quality salted butter here as it adds extra flavour. If you only have unsalted, add extra spices.

Leftovers

In the fridge You can store this recipe in the refrigerator for 3 days. Reheat completely before serving.

In the freezer This recipe freezes well. Just wait until it is completely cold and then transfer to a freezer safe container and freeze for up to 3 months. Thaw thoroughly before reheating in the microwave or covered in the oven.

Best advices

To cut

For this recipe it is important that you cut the potatoes very thinly. I used this handy chopping device for the job, saving time.

Spices

If you can, use fresh herbs as they give a much better taste. Dried herbs usually work better when cooked in a larger amount of liquid. If you must use dried herbs, halve the amount in the recipe.

Frequently Asked Questions

What kind of pan should I use to make Boulangere Potatoes?

I use a medium heavy cast iron pan for this. Make sure you use one that is safe to put in the oven, and maybe something that looks nice in the center of the table!

If you want to know how some large pans are rated, read my pan review here.

Goes well with..

Let me know how you like it and what you think of these recipes. Rate the recipe using the ⭐️ below.

Me, too LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

‌Preheat your oven to 180c fan/200c conventional/gas mark 6.
Grease a 20 x 20 cm baking dish with some butter.
Spread a thin layer of onions on the bottom of the dish and top with some potatoes, a little fresh thyme, salt and pepper and a few small knobs of butter.
Continue layering as above until the bowl is full, making sure to end on a potato layer.
Carefully pour the stock into the bowl, add the last knobs of butter and a good seasoning of salt and pepper.
Place the dish on a baking tray, 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 brown and crispy.

To cut: For this recipe it is important that you cut the potatoes very thinly. I used this handy chopping device for the job, which saved time.
Spices: IIf you can, use fresh herbs as they give a much better flavor. Dried herbs usually work better when cooked in a larger amount of liquid. If you must use dried herbs, halve the amount in the recipe.

Calories: 301kcalCarbohydrates: 48GEgg white: 6GFat: 10GSaturated fat: 7GPolyunsaturated fat: 1GMonounsaturated fat: 3GTrans fat: 0.4GCholesterol: 27mgSodium: 345mgPotassium: 1118mgFiber: 6GSugar: 4GVitamin A: 510IUVitamin C: 54mgCalcium: 47mgIron: 2mg

Nutritional information is calculated automatically and should therefore only be used as an approximation.