The BEST Easy Boulanger Potatoes
Pomme Boulanger! An easy layered potato side dish that’s perfect for any holiday or roast dinner. A simple and cheap vegetable side dish everyone loves.
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Servings: 6 servings
Cost: £1
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 potatoes, peeled and thinly sliced *see notes
- 425 ml hot stock made with a stock cube *see notes
Instructions
- Preheat the oven to 180ºC or 160ºC fan.
- Peel and thinly slice the onions and mince the garlic. Melt the butter in a skillet over medium heat. Sautè the onions and garlic, along with the thyme until they’re soft and translucent about 10 minutes.
- While the onions are sautèeing peel and thinly slice the potatoes. Place the softened onions and potatoes in alternating layers into a greased casserole dish. Pour the hot stock evenly over the potatoes and cover with foil.
- Bake in the preheated oven for 45 minutes. Remove the foil and spread some melted butter over the top layer of potatoes. Place back in the oven and cook uncovered for 15 minutes until the potatoes are golden on top.
Notes
- The number of onions you need will depend on how large the onions are and the amount of sautèed onion you would like between each layer of potato. In the photos above I’ve used 2 medium brown onions and had a perfect amount to go between each layer.
- Use a floury type of potato like Maris piper or Desiree. Yukon gold also works well.
- Ensure the stock is hot when you pour it over the potatoes. This ensures that potatoes will cook evenly and efficiently.
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
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