Boulangère Potatoes

Boulangère Potatoes

Boulangère Potatoes is a classic French dish featuring tender potatoes and sweet onions baked slowly until golden and crisp. This comforting side dish pairs beautifully with roasted meats or hearty stews.

Side

Prep Time

15 min

Cook Time

60 min

Servings

6

Originating from traditional French country cooking, Boulangère Potatoes combines simple ingredients to create layers of rich flavor and pleasing textures. The dish's name is derived from 'boulangère,' meaning baker’s wife, who would often slow-cook potatoes alongside freshly baked bread using the residual oven heat. This timeless recipe showcases thinly sliced potatoes arranged in layers with fragrant onions and thyme, infused with vegetable stock that gently steams the potatoes while creating a crisp, golden crust on top. The slow baking process allows the potatoes to soften perfectly while the onions caramelize, imparting a sweet depth that complements the herbal notes of thyme. Olive oil enriches the dish with a subtle fruitiness, making it irresistibly aromatic. It serves as an ideal accompaniment to roasted chicken, grilled vegetables, or as a hearty vegetarian main when paired with a fresh green salad. Perfect for family dinners or relaxed entertaining, this recipe requires minimal hands-on time but rewards you with a comforting, rustic dish that brings warmth to any table. For an extra touch of crispiness, ensure the potato slices are thin and evenly layered. The combination of flavors and textures will delight those seeking a simple yet elegant potato side.

Ingredients

  • 2 finely chopped Onions
  • sprigs of fresh Thyme
  • 2 tb Olive Oil
  • 1.5 kg Potatoes
  • 425 g Vegetable Stock

Instructions

Preheat your oven to 200°C (fan 180°C) or Gas Mark 6 to prepare for baking. In a frying pan, gently sauté the finely chopped onions along with the fresh thyme sprigs in olive oil. Cook over medium heat for about 5 minutes, stirring occasionally, until the onions are tender and have taken on a delicate golden hue—this step enhances their natural sweetness and infuses the oil with aromatic thyme. Next, lightly oil a 1.5-litre gratin dish to prevent sticking. Begin by evenly spreading a layer of thinly sliced potatoes over the base. Scatter a handful of the softened onions and a few thyme sprigs atop. Repeat the layering process, finishing with a final layer of potatoes to ensure a beautiful golden crust. Pour the vegetable stock gently over the layered potatoes; this will help steam them during baking and infuse the entire dish with savory depth. Place the dish in the preheated oven and bake for 50 to 60 minutes. You’ll know it’s ready when the potatoes are tender throughout, and the top layer has become beautifully golden and crisp—a delightful contrast to the soft, sweet layers beneath. Tip: For best results, use waxy potatoes that hold their shape well during baking and slice them uniformly. Allow the dish to rest for a few minutes after baking to let the flavors meld before serving.

Quick Info

Prep Time
15 min
Cook Time
60 min
Total Time
75 min
Servings
6

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