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.
You'll also love my garlic-smashed potatoes and my crispy roasted sweet potatoes.
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⭐️ 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
- 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
- Preheat the oven: Set the oven to 180ºC (or 160ºC fan) to ensure it's ready for baking.
- Prepare the onions and garlic: Peel and thinly slice the onions and mince the garlic.
- 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.
- Slice the potatoes: While the onions are cooking, peel and thinly slice the potatoes to ensure even cooking and a uniform texture.
- Layer the ingredients: In a greased casserole dish, layer the softened onions and sliced potatoes alternately.
- Add the stock: Pour the hot stock evenly over the layered potatoes and onions.
- 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.
- 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
Yes, you can use russet or Yukon Gold potatoes, but the texture might vary slightly.
Keep the sliced potatoes in a bowl of cold water until you're ready to use them.
Yes, adding cheese like Gruyère or Parmesan can enhance the flavor.
Looking for other side dish recipes like this? Try these:
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The BEST Easy Boulangère Potatoes
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
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.
Janna
Made these potatoes over Christmas and they were an absolute hit! Everyone asked for the recipe. Thank you so much!
Deborah Rainford
Thanks, Janna! So happy they were a hit!