Boulangere Potatoes recipe
There's something wonderfully satisfying about traditional French cooking techniques that transform humble ingredients into something truly special. Boulangère potatoes are a perfect example - this classic dish elevates simple potatoes and onions into an elegant side that's worthy of any dinner table.
The name 'boulangère' comes from the French tradition of taking dishes to the local baker's oven when home ovens weren't available. This slow, gentle cooking method allows the potatoes to absorb all the flavours whilst developing that coveted contrast between the crispy top layer and the tender, creamy layers beneath.
What makes this dish exceptional is the careful layering technique and the use of quality stock. Each thin slice of potato is precisely overlapped - a technique called 'scalloping' - which creates those beautiful, even layers. The Pure Chicken Stock slowly permeates every layer, infusing the potatoes with rich, savoury flavour that you simply can't achieve with water or milk.
This is comfort food with sophistication - perfect alongside roasted meats or as a vegetarian centrepiece when made with vegetable stock. It's the kind of dish that makes ordinary potatoes feel special, proving that sometimes the most impressive results come from the simplest techniques executed with care.
What You'll Need
Serves 4
| Potatoes | 1kg, thinly sliced |
|---|---|
| Medium White Onions | 3, thinly sliced |
| Pure Chicken Stock | 500ml |
| Butter | 40g |
| Seasoning | Salt & Black Pepper |
Best potato varieties: Maris Piper, King Edward or Desiree potatoes work best for this dish. Pure Chicken Stock can be replaced with Pure Veggie Stock for a vegetarian version.
How To Make It
Preparation: Pre-heat the oven to 180°C and butter an 8" oven proof dish.
Defrost the stock in a pan over a gentle heat.
Sweat the onion in 10g of butter until soft, but with no colour.
Lightly season the dish and place a layer of sliced potato, overlapping slightly as you go (scalloping).
Add a layer of the cooked onion.
Keep alternating layers of potato and onion, lightly seasoning each layer as you go, until you reach the brim of the dish.
Ensure the final (top) layer of potato overlaps as tightly as possible. Pour over the stock until it can just be seen under the top layer of potato. Dot with the remaining butter and place into the oven.
During the cooking process push the potato down with a spatula every so often to stop the top layer burning.
When cooked the top layer should be crisp, but the potato beneath should be soft when tested with a knife. You can always turn the oven up at the end to get a bit of colour if needed.
Chef's Tip
The key to perfect boulangère potatoes is consistent, thin slicing - use a mandoline if you have one for the most even results. Don't rush the cooking process; the slow, gentle heat allows the flavours to develop properly whilst ensuring the potatoes cook evenly throughout.
