Boulangère potatoes

Boulangère potatoes

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

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
152
protein
4g
carbs
29g
fat
3g
saturates
0g
fibre
2g
sugar
2g
salt
0.1g

Ingredients

  • 2 onions, thinly sliced
  • few thyme sprigs
  • 2 tbsp olive oil
  • 1½ kg floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly, by hand or using a food processor
  • 425ml vegetable stock

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2008

Comments, questions and tips

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

Comments

Show comments
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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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

imicola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

its a nice healthy recipe but just not enough flavour.

heathereilbeck's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

badactress66's picture
  • 1
  • 2
  • 3
  • 4
  • 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
  • 1
  • 2
  • 3
  • 4
  • 5

A really good alternative without the calories!!

issie1414's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Tried this last night on Freinds, it was lovely and ideal when you have just started your New Years Diet
But must say I still love Dauphinoise

Questions

Tips