Potato Boulangère
Potato Boulangère (Pommes Boulangère) is a classic French baked potato dish—simple, elegant, and very flavorful.
What it is
Thinly sliced potatoes baked slowly in stock with onions (sometimes garlic), usually without cream. It’s lighter than gratin dauphinois and incredibly aromatic.
Classic Potato Boulangère Recipe
Ingredients (serves 4):
-
1 kg potatoes (Yukon Gold or any waxy potato)
-
1 large onion, thinly sliced
-
2–3 tbsp olive oil or butter
-
2 cloves garlic (optional)
-
500 ml hot vegetable or chicken stock
-
Salt & black pepper
-
Fresh thyme or bay leaf (optional)
Method
-
Preheat oven to 180°C (350°F).
-
Slice potatoes very thinly (mandoline works best).
-
Sauté onions gently in olive oil or butter until soft (not browned).
-
Layer:
-
Grease a baking dish
-
Layer potatoes → onions → seasoning
-
Repeat, finishing with potatoes
-
-
Pour hot stock until it just comes up the sides (not covering the top).
-
Add thyme or bay leaf.
-
Bake uncovered for 75–90 minutes until:
-
Potatoes are tender
-
Top is golden and slightly crisp
-
Liquid is mostly absorbed
-
Tips
-
Press potatoes down gently halfway through baking.
-
For extra crispiness, raise heat to 200°C for the last 10 minutes.
-
Rest 10 minutes before serving flavors deepen.
Variations
-
Plant-based: Use vegetable stock + olive oil (already vegan 🌱).
-
Cheesy twist: Sprinkle a little Gruyère on top at the end (not traditional).
-
Herby: Add rosemary or thyme between layers.
-
Garlic lovers: Rub the dish with raw garlic before layering.
Best served with
-
Roasted vegetables
-
Lentil or mushroom dishes
-
Roast chicken or lamb
-
A simple green salad
Comments
Post a Comment