Boulangère potatoes

Boulangère potatoes

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(32 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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16th Jun, 2020
So sorry, review for wrong recipe. However, I cooked this tonight and it is really good. Don’t forget to season between layers though b
16th Jun, 2020
I made this for our wedding anniversary today and my birthday tomorrow . Absolutely yummy. It did take about an hour to cook even though my oven can sometimes be too hot, but I used a thermometer to check it. As suggested by other reviewers, I added 1 tsp almond essence and it definitely gave it the Bakewell taste. I mixed it in my food processor and could see why it needed that rather than my mixer, as it is a stiff mixture, but it was lovely and moist when cooked. Great recipe.
thunderstreak's picture
28th Jul, 2019
brilliant recipe, a few comments got me narked. too much thyme for 1. cmon, add your own herbs. a recipe is just a draught to be used as a base. i am now having pheasnt with these spuds. using the game stock made earlier. and WHY par boil? cooked correctly those spuds will absorb all the stock you have put in and end up cooked and tender. towards the end i remove the foil covering, check they are cooked and then bake 10 mins on high to brown the top. absolutely brilliant dish to go with any roast/pot roast meat you are having. top tip use the stock of the meat you are cooking. cheers all
Mrs. H's picture
Mrs. H
21st Oct, 2018
This is a favourite in my house , but when layering the potatoes must be seasoned well with salt and pepper otherwise the dish is bland. Depending on what I am serving it with I will use different stocks, such as chicken, lamb , beef or vegetable when I serve it with that particular meat or fish , and if I am making it to have with lamb I will substitute the thyme with a bit of chopped rosemary and a bit of minced garlic when layering .
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.......


19th Jan, 2019
can you prepare this a day ahead to cook from raw the next day? Could you also cook it beforehand and then reheat it the next day?
goodfoodteam's picture
30th Jul, 2019
Thanks for your question. Yes, you can do either, take a look at our instructions below. If refrigerating overnight the potatoes will discolour slightly if too much air gets to them so press the cling film down to the surface.
thunderstreak's picture
28th Jul, 2019
you could slice the spuds and onions and keep them in the fridge, also i would make the stock from the bones of the meat you are using as well.
goodfoodteam's picture
21st Jan, 2019
Thanks for your question. We'd suggest layering up the potato and onions, then covering over and refrigerating. The next day, pour over the stock and cook as above. You can also reheat. We'd suggest either doing so in the microwave or covering with foil and popping in the oven for 15 - 20 mins at 180C/ 160C fan/ gas 4 until piping hot.
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