Boulangère potatoes

Boulangère potatoes

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(21 ratings)

Prep: 20 mins Cook: 1 hr


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
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  • 2 onions, thinly sliced



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

  • few thyme sprigs


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

  • 2 tbsp olive oil
    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



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

  • 425ml vegetable stock


  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.

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Comments, questions and tips

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4th Aug, 2018
I make the a lot and sometimes just layer smoked bacon rashers in between the potatoes and onions, served with baked beans it's a compete tasty meal. Forgot to mention, if doing with bacon you don't need to add any stock, I just add about a cup of whole milk, then cover the top with grated cheese.
Syd Blair's picture
Syd Blair
21st Feb, 2018
This recipe is fine, but it leaves out perhaps the most important stage: seasoning. If you fail to season the potatoes with salt and pepper between layers the dish is liable to be very bland. Dotting the top with butter is also a good idea to aid that crispy topping that is eveyone’s favourite bit!
jburton's picture
30th Apr, 2016
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.
21st Feb, 2015
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!
24th Jan, 2015
Just spotted the lamb recipe above!
24th Jan, 2015
Will these potatoes go with slow cooked lamb? I usually make dauphinoise pots, but fancy a lighter alternative.......
21st Nov, 2014
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.
17th Nov, 2013
I prefer to slice the onion and roast them with the thyme sprigs in olive oil and butter.
15th Sep, 2013
Yum. Used chicken stock and a little garlic.
13th Feb, 2013
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 .


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