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    Home » Side Dish Recipes

    The BEST Easy Boulangère Potatoes

    Published: Jul 16, 2024 · Modified: Jul 16, 2024 by Deborah Rainford · This post may contain affiliate links · 4 Comments

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    Boulangere potatoes in a skillet with onions.

    Boulangère potatoes are a classic French side dish featuring thinly sliced potatoes, sautéed onions, and garlic, all baked in savoury stock. This easy and delicious recipe is the perfect comforting side dish for any meal.

    Boulanger potatoes after being baked.

    You'll also love my garlic-smashed potatoes and my crispy roasted sweet potatoes.

    Jump to:
    • ⭐️ Why this recipe works
    • 🧾 Ingredients overview
    • 👩🏻‍🍳 Here's how to make it
    • 📖 Variations
    • 💡 Chef's Guide: Expert Tips
    • 🍯 Storing and reheating leftovers
    • ❓Recipe FAQ's
    • The BEST Easy Boulangère Potatoes

    ⭐️ Why this recipe works

    • Flavourful way to dress up potatoes: The caramelised onions and garlic add a deep, savoury flavour that complements the creamy potatoes perfectly.
    • Simple ingredients: This dish uses basic, easily accessible ingredients, making it easy to prepare without requiring a special trip to the shops.
    • Comfort Food: This dish is a classic comfort food, providing a hearty and satisfying side that pairs well with a variety of main courses.
    • Make-Ahead Friendly: Can be prepared in advance and baked when ready, making it perfect for busy schedules or entertaining.

    🧾 Ingredients overview

    Ingredients for Boulanger potatoes.
    • Yellow onions: Adds sweetness and depth of flavour when caramelised.
    • Garlic: Enhances the savory taste of the dish.
    • Fresh thyme: Provides an aromatic, earthy flavour that pairs well with potatoes.
    • Butter (salted or unsalted): Used for sautéing and adds richness to the dish.
    • Potatoes: The main component, providing a starchy, comforting base.
    • Hot stock: Adds moisture and infuses the potatoes with flavor as they bake.

      For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.

    👩🏻‍🍳 Here's how to make it

    Easy Boulangère Potatoes recipe step-by-step
    Sliced onions in a pan.
    1. Preheat the oven: Set the oven to 180ºC (or 160ºC fan) to ensure it's ready for baking.
    2. Prepare the onions and garlic: Peel and thinly slice the onions and mince the garlic.
    Caramelized onions in a pan.
    1. Sauté the onions and garlic: Melt the butter in a skillet over medium heat, then sauté the onions, garlic, and thyme until soft and translucent, about 10 minutes.
    Thinly sliced potatoes on a board.
    1. Slice the potatoes: While the onions are cooking, peel and thinly slice the potatoes to ensure even cooking and a uniform texture.
    Onions and potatoes are layered for Boulanger.
    1. Layer the ingredients: In a greased casserole dish, layer the softened onions and sliced potatoes alternately.
    2. Add the stock: Pour the hot stock evenly over the layered potatoes and onions.
    Boulanger potatoes before being baked.
    1. Initial baking: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
    2. Final baking: Remove the foil, spread some melted butter over the top layer of potatoes, and bake uncovered for an additional 15 minutes until golden and crispy on top.

    📖 Variations

    • Vegetarian: Use vegetable broth instead of chicken stock.
    • Herbs: Substitute thyme with rosemary or sage for a different flavour profile.
    • Cheesy: Sprinkle grated Gruyère or Parmesan cheese on top before the final baking step.
    • Dairy-Free: Use olive oil or a dairy-free butter substitute instead of regular butter.
    • Additional Vegetables: Add layers of thinly sliced carrots or parsnips for extra flavor and nutrition.

    💡 Chef's Guide: Expert Tips

    Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

    • Broth Infusion: Infuse the broth with additional herbs like bay leaves or a splash of white wine for extra depth.
    • Crispy Top: For an extra crispy top, broil the dish for the last 2-3 minutes of baking.
    • Flavour Boost: Add a dash of nutmeg or white pepper to the potatoes for a subtle flavour boost.

    🍯 Storing and reheating leftovers

    • Fridge: Store the cooled boulangère potatoes in an airtight container in the fridge for up to 4 days.
    • Reheat: To reheat, place the potatoes in an oven-safe dish, cover with foil, and warm in a 175ºC oven for about 15-20 minutes. If reheating from frozen, extend the time to 25-30 minutes.

    ❓Recipe FAQ's

    Can I use a different type of potato?

    Yes, you can use russet or Yukon Gold potatoes, but the texture might vary slightly.

    How can I prevent the potatoes from turning brown while preparing?

    Keep the sliced potatoes in a bowl of cold water until you're ready to use them.

    Can I add cheese to this dish?

    Yes, adding cheese like Gruyère or Parmesan can enhance the flavor.

    Looking for other side dish recipes like this? Try these:

    • Hasselback butternut squash with bacon and nuts on a baking tray.
      Easy Hasselback Butternut Squash
    • Crispy garlic smashed potatoes with herbs and butter.
      Easy Crispy Crushed Garlic Potatoes
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      Easy 30-Minute Pilau Rice (Rice Pilaf)

    If you tried this Easy Boulangère Potatoes please let me know in the comments below, and please leave a star rating while you're there!

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    Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.

    Boulanger potatoes after being baked.

    The BEST Easy Boulangère Potatoes

    Boulangère Potatoes is a classic French dish that's both simple and flavorful. This recipe layers thinly sliced potatoes with sautéed onions and garlic, baked to perfection in a savory stock. Perfect as a side dish for any meal.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6 servings
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    Author: Deborah Rainford

    Ingredients

    • 1-2 yellow onions, peeled and thinly sliced (see notes)
    • 2 cloves garlic, minced
    • 2 tablespoons fresh thyme, leaves picked
    • 2 tablespoons salted butter
    • 1 kg (2 lb) potatoes, peeled and thinly sliced (see notes)
    • 425 ml (1½ cups) hot stock made with a stock cube, see notes

    Instructions

    • Preheat the Oven: Preheat the oven to 180ºC (160ºC fan).
    • Prepare the Onions and Garlic: Peel and thinly slice the onions and mince the garlic.
    • Sauté Onions and Garlic: Melt the butter in a skillet over medium heat. Sauté the onions, garlic, and thyme until soft and translucent, about 10 minutes.
    • Prepare the Potatoes: While the onions are sautéing, peel and thinly slice the potatoes.
    • Layer the Ingredients: Grease a casserole dish (30cm x 20cm) or a 30cm skillet. Place the softened onions and potatoes in alternating layers in the dish.
    • Add the Stock: Pour the hot stock evenly over the potatoes.
    • Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes.
    • Finish Baking: Remove the foil and brush the top layer of potatoes with some melted butter. Bake uncovered for an additional 15 minutes, or until the potatoes are golden on top.

    Notes

    • Onion Quantity: The number of onions needed will depend on their size and the desired amount of sautéed onion between the potato layers. Typically, 2 medium onions are sufficient.
    • Stock: Ensure the stock is hot when pouring over the potatoes to promote even cooking.

    Nutrition

    Calories: 294kcal | Carbohydrates: 43g | Protein: 16g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 17042mg | Potassium: 1033mg | Fiber: 4g | Sugar: 12g | Vitamin A: 235IU | Vitamin C: 38mg | Calcium: 79mg | Iron: 3mg
    Tried this recipe?Tag Me @savvybites or tag #savvybites!
    Head shot of Deborah Rainford
    Meet the Chef!

    Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Rachel Butler

      April 29, 2025 at 8:58 pm

      130 c is how many f?

      Reply
      • Deborah Rainford

        April 30, 2025 at 2:06 pm

        The recipe card states 180ºC which is 350ºF. 🙂

        Reply
    2. Janna

      January 04, 2023 at 12:52 pm

      5 stars
      Made these potatoes over Christmas and they were an absolute hit! Everyone asked for the recipe. Thank you so much!

      Reply
      • Deborah Rainford

        January 09, 2023 at 1:46 pm

        Thanks, Janna! So happy they were a hit!

        Reply
    5 from 2 votes (1 rating without comment)

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    Boulangere potatoes in a skillet with onions.

    Hi, I'm Deborah! A Cordon Bleu graduate with more than 10 years of restaurant cooking experience. I now focus on helping you create easy, delicious and healthy(ish) budget recipes from scratch using only Aldi ingredients. Welcome to my virtual kitchen!

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