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freshly baked Potato Boulangere
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5 from 17 votes

Boulangere Potatoes

Potato Boulangere (or Pommes Boulangere) is a delicious potato & onion bake that is easy to make and a lighter alternative to creamy dauphinoise potatoes.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course, Side Dish
Cuisine: French
Diet: Gluten Free, Halal
Servings: 4 people
Calories: 260kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 Sharp knife
  • 1 peeler
  • 1 measuring spoons
  • 1 Measuring cups

Ingredients

  • 3 ½ tablespoon butter (extra for brushing the dish)
  • 1 large onions (1 oz/250 grams)
  • 2 cloves garlic (finely chopped)
  • 4 medium floury potatoes such as desire, russet or maris piper (1 ½ lbs/750 grams)
  • 1½ cup chicken, veal or vegetable stock (350 ml)
  • 1 TSP salt
  • 1 TSP freshly ground black pepper
  • 3-4 sprigs thyme, oregano or rosemary (leaves only, finely chopped)
US Customary - Metric

Instructions

  • Preheat the oven to 180° C - 360° F (fan oven).
  • Peel and slice the onions and garlic.
  • Melt half of the butter in a pan and gently saute the onions along with the garlic and thyme on medium to low heat. This should take around 15 minutes until they are softened and slightly golden.
  • While sautéing the onions, peel and slice the potatoes. Use a mandolin or the slicer attachment on your food processor to slice the potatoes. You can cut by hand using a sharp knife if you have enough time and patience.
  • Brush an oven-safe baking dish (approximately 21 cm / 8.25" diameter) with soft butter and start building the boulangere potatoes.
  • Nicely arrange about ⅓ of the potatoes on the bottom of the dish and sprinkle on half of the onions.
  • Season with salt and pepper then arrange another ⅓ of the potatoes. Sprinkle the rest of the onions, season them, and nicely arrange the rest of the potatoes.
  • Add seasoning, stock, and scatter small cubes of remaining butter on top of the potatoes.
  • Cover the dish with a lid or tin foil and cook in preheated oven for 45 minutes.
  • Remove the lid or tin foil and cook for another 30 minutes until the stock is absorbed by the potatoes and the top layer is crisp.

Notes

  • Don't wash the potatoes after slicing as they will lose their starch and they won't stick together
  • The potato & onion bake would slip and slide apart when you serve if you use waxy potatoes.
  • Replace butter with olive oil and use vegetable stock to make this delicious potato bake vegan-friendly.
  • Although some of the recipes layer raw onions, cooking them in advance is necessary. 
  • The main difference is that Potato Boulangere is cooked in stock whereas Dauphinoise Potatoes are cooked in cream.

Nutrition

Calories: 260kcal | Carbohydrates: 39g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 1053mg | Potassium: 1040mg | Fiber: 4g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 22mg | Calcium: 38mg | Iron: 2mg