Boulangère potatoes

Boulangère potatoes

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 8
Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter's night

Nutrition and extra info

  • Freezable
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal152
  • fat3g
  • saturates0g
  • carbs29g
  • sugars2g
  • fibre2g
  • protein4g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • few thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ kg floury potato, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 425ml vegetable stock

Method

  1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

  2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (21)

jburton's picture

Ive done this recipe quite a few times now and never change a thing and it comes out perfect every-time. I now have a new spiralizer so doing those onions is going to be even quicker now and i can get them finer. Beautiful recipe and so easy.

lollygagger's picture

I just made these to go with roast lamb and would do so again with a few tweaks. Like others say here I'd slice the potatoes slightly thicker and parboil them first. I think chicken stock or even a mix of stock and white wine would work well and perhaps slightly less of it. I browned the onions first which I would do again.
This recipe makes alot, enough for 6 or 8 people, so I'm going to grill the leftovers with lactofree cheese on top. Yum!

lynda3121's picture

Just spotted the lamb recipe above!

lynda3121's picture

Will these potatoes go with slow cooked lamb? I usually make dauphinoise pots, but fancy a lighter alternative.......

johnjustice's picture
3.75

I decided to make these to accompany pork loin steaks for dinner tonight having made them previously. Being in a bit of a lazy mood after a half hour in the oven I put the steaks on top of the mix and continued cooking them for another 35 mins. Dinner was simple and extremely tasty. However having made far too much boulangere I drained them and once cooled put them in the fridge intending to fry them for lunch topped with a fried egg tomorrow. Come supper time, being hungry I raided the fridge. Nothing there took my fancy so I nibbled on the cold potatoes. They were superb so tomorrow lunch is now problematic. This dish is easy, tasty and cheap, making a great alternative to other potato dishes every one should have it as an alternative option.

rwilsher's picture

I prefer to slice the onion and roast them with the thyme sprigs in olive oil and butter.

teresaj's picture

Yum. Used chicken stock and a little garlic.

mikekin's picture
5

I have cooked these potatoes several times. I always parboil the potatoes for 5 minutes in boiling water. I also add crushed garlic and they turn out wonderful. Mature cheese grated on top towards the end of cooking works well .

mikekin's picture
5

I have cooked these potatoes several times. I always parboil the potatoes for 5 minutes in boiling water. I also add crushed garlic and they turn out wonderful. Mature cheese grated on top towards the end of cooking works well .

lorna_aq's picture
2

Not enough flavour and I found the thyme a little bitter - personal taste of course!

imicola's picture
3

I have made boulangere potatoes before and was impressed with the results, but I am not so keen on this recipe as the potatoes started to fall apart and went a little gloopy, perhaps because they were sliced so thinly. I think I'd prefer to slice them a little thicker next time and par boil in advance to make sure they are cooked through rather than making them very thin.

persecutedcook's picture

Recommended to me by my dear friend in the PSNI, this recipe is sure to please the 'no french stuff, pass the purdies' man!

laurabow's picture
4

These are nice made with beef stock- especially if you are serving with red meat. Be sure to use salt & pepper and brown the onions before adding to give a sweeter taste.

emmaccollins's picture
5

I really enjoyed these, fantastic with the rosemary chicken dish off of this site. The rosemary chicken has a lot of flavour so these potatoes were perfect, tasty without being the main part of the meal and not at all heavy! I just put them in the oven alongside the casserole and didn't even think about them until the hour cooking time was up! Will try adding a bit of garlic next time I think.

taylor82's picture
3

its a nice healthy recipe but just not enough flavour.

heathereilbeck's picture
5

I made these as part of Easter Sunday lunch for my family. My Dad isn't a big fan of potatoes but amazingly he went back for seconds of these and Lewis, my cousin, went back for thirds and forths! Big hit with everyone. Will definitely make again.

biggles's picture
5

This was a brilliant recipe though I had to add extra cooking time. I made my own veg stock from my Sarah Brown book when I was cooking for vegetarians but will probably use chicken stock from my freezer for normal mid week meals.

catbail's picture
4

Great alternative to dauphinoise, I par-boiled the potato slices for a few mins first, as I seem to have trouble with these recipes getting the potatoes to go tender. Also, fried the onions lightly before adding them. Will definitely be doing again.

GVB's picture
5

I love Dauphinoise and had worried this would be a bit tastless, however it was delicious! My non-dauphinoise fan of a husband also liked it. I did add salt and pepper to this, I felt it needed seasoning. Very easy though, after a fee minutes prep it sorted itself out. It's a great low calorie potato side dish. Definitely do this again.

beckie's picture
4

A really good alternative without the calories!!

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.