Easy boulangere potatoes make a great side dish, cooking the potatoes slowly in the oven in vegetable stock. A great dish to serve with a Sunday roast.
Easy boulangere potatoes are a side dish I cook often. Thinly sliced potato, layered with onion and garlic, covered with a light vegetable stock and baked in the oven. It is one of my favourite ways to serve potato. Don’t get me wrong I love a good dauphinnoise, rich with cream. However, these easy boulangere potatoes I cook more often as they’re a lot lighter.
From where do boulangere potatoes originate?
This is a classic French dish, layering potato and onion in stock. The name originates from the French for bakery “boulangerie”. Centuries ago in rural France, people did not own their own ovens, their kitchens were not equipped to bake. So instead they took their potato casseroles along to the local baker who cooked them in the bakery ovens. Hence the name boulangere potatoes. I like them as an alternative to roast potatoes for Sunday lunch. Soft potatoes on the bottom, crispy potato on the top. Served alongside a roast and some green vegetables they are delicious.
Can I freeze these potatoes?
This dish can be frozen after cooking, simply allow to cool before popping in the freezer. However, it is worth mentioning potato becomes a little grainy in texture after it’s been in the freezer. There is nothing wrong with the potatoes, they have merely broken down a little having been frozen.
Can I make this recipe ahead of time?
You can make elements of this dish ahead of time. What I tend to do is prepare the potatoes, slice them and cover with water to stop them oxidising. Next, cook the garlic and onion in the butter and set aside. Then when ready to cook, assemble the dish. I tend not to assemble in advance as the top layer of potato will go brown.
Additional recipe suggestions:
Easy Boulangere Potatoes
- 600 g potatoes (peeled and very finely sliced)
- 1 onion (peeled and sliced)
- 2 cloves garlic (crushed)
- 50 g butter
- 250 ml vegetable stock
- salt & pepper
- Melt butter in a saucepan over a gentle heat and add the onion and garlic. Cooked slowly for 10 minutes to soften the onion but take care not to brown it.
- In an oven proof dish (approximately 20cm square), place a layer of sliced potatoes, followed by seasoning and then a layer of the onion and garlic mixture. Repeat this process a further twice, then finally finish with a layer of sliced potatoes.
- Pour over the stock and place in a preheated oven at 180CFan for 1 hour or until the potatoes are cooked and a knife slides through the layers. Remove from the oven and leave to stand for 5 minutes before serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only •