easy boulangere potatoes

Easy boulangere potatoes are a great tasting easy potato side dish to go with the Sunday roast. The potatoes are cooked slowly in the oven in vegetable stock until deliciously soft.

Our easy boulangere potatoes are a side dish I cook often as it takes no time at all to prepare and the oven really does all the hard work. Thinly sliced potato, layered with onion and garlic, covered with a light vegetable stock and baked in the oven, this easy potato side is simple, yet tasty cooking.

Boulangere potatoes are one of my favourite ways to serve potato. Don’t get me wrong I love a good dauphinnoise, rich with cream. However, this easy potato side dish is one I cook more often as they’re a lot lighter and go with just about anything I serve them with.

Why you’ll love this recipe:

• Make ahead earlier in the day and then heat up in the oven just before you are ready to serve.
• Feed a crowd as this recipe can be easily doubled or quadrupled depending on numbers.
• Uses only 5 inexpensive ingredients making this a great low cost side option.

Where do boulangere potatoes originate?

This is a classic French dish, layering potatoes with onion and garlic in a light stock. The name originates from the French for bakery “boulangerie”. This history of boulangere potatoes is that 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 (or bakers potatoes).  I like them as an alternative to roast potatoes for Sunday lunch. Soft potatoes on the bottom, a crispy layer of potato on the top. Served alongside a roast and some green vegetables they are delicious.

What is the difference between dauphinoise and boulangere potatoes?

Both dishes comprise thin layers of potatoes baked in the oven. However, Dauphinoise is cooked with milk, cream or a combination of both. Whereas, Boulangere potatoes are cooked in a vegetable or chicken stock.

Are boulangere potatoes healthy?

This dish comprises layered potatoes without cream. Instead, this healthier potato side contains only a little butter and is cooked in vegetable stock. A lower fat option to other gratin style potato sides which contain cream and often some added cheese.

How to make boulangere potatoes – recipe steps:

• Look out all the ingredients.
• Preheat the oven to 180C/160CFan.

• Take time to peel and slice the potatoes thinly. No need for fancy kit, a sharp kitchen knife will work perfectly.

• Melt 25g of butter in a saucepan over a gentle heat and add the onion and garlic. Cook slowly for 10 minutes to soften the onion, taking care not to colour the vegetables.

• In an oven proof dish (approximately 15x20cm), place a layer of sliced potatoes on the bottom and season with little salt and pepper.
• Don’t be too heavy handed with the seasoning as each potato layer will be seasoned.

• Follow this with a layer of the buttery onion and garlic mixture and sprinkle over a little of the fresh thyme leaves.
• Repeat this process a further twice, then finally finish with a layer of sliced potatoes on top.

• Pour over the hot vegetable stock, season with a touch more salt and pepper and place the final 5g of butter on top.

• Place the dish in the oven for 1 hour or until the potatoes are cooked and a knife slides easily through the layers.
• Remove from the oven and leave to stand for 5 minutes before serving.

Do potatoes absorb stock?

Our easy boulangere potatoes are cooked in vegetable stock in the oven for around an hour. During this time the potatoes absorb most of the stock resulting in this easy potato side being packed full of savoury flavour.

Recipe ingredients & substitutions:

• Potato– we use desiree or maris piper potatoes which bake really well in this dish, you can substitute with other potatoes. You can peel the potatoes or leave the skin on, it is entirely down to personal choice.
• Vegetable stock – is a great light option which doesn’t overpower the potato. You can substitute with a light chicken stock too.
• Onion and garlic – are softened in butter and layered with the potatoes to add flavour to the finished dish. You could also use shallots or red onion.
• Fresh Thyme – adds flavour to the potatoes. Thyme. garlic and potato are a winning combination. You could also use fresh rosemary or fresh parsley in this dish.
• Butter – is added to saute and soften the onion and garlic. Use salted or unsalted butter, just watch your seasoning if using salted butter. For a dairy free version of this dish, replace the butter with some olive oil instead.

Can I make ahead French boulangere potatoes?

French boulangere potatoes are a great make ahead dish. You can prepare and cook earlier in the day, or even the day before. Then allow to cool, cover and place in the fridge until you are ready to reheat.

When ready to eat remove the potatoes from the fridge and place in a warm oven at 180CFan/160C and warm until hot in the centre. To avoid the potatoes from becoming too brown on the top, leave the dish covered with some kitchen foil.

You can also prepare elements of this dish ahead of time, ready to layer up and cook later in the day. 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. When ready to cook, simply assemble and layer up the dish before placing in a hot oven to cook.

Can you freeze Boulangere potatoes?

French boulangere potatoes can be frozen after cooking. Allow the potatoes to cool completely before covering the dish with a lid or thick layer of kitchen foil and placing into the freezer. You can heat up straight from the freezer by placing the dish in a warm oven and heating up gently.

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 during the freezing process.

Useful hints and tips:

1. No special equipment required, just a really sharp knife to cut the potato into layers. You can also use a mandolin if you have one.
2. For vegan and dairy free diners saute the onion and garlic in some olive oil rather than butter.
3. This is a great gluten free side dish suitable for coeliacs or those following a gluten free diet, just ensure that the vegetable stock is gluten free.
4. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

For some of our other great tasting side dishes featuring the humble potato try some of these recipes:

• Easy Dauphinoise Potatoes
• Potato Pave
• Creamy Mustard Mash Potatoes
• Easy Fondant Potatoes
• Easy Hasselback Potatoes with Thyme Butter
• Best Crispy Roast Potatoes
• Creamy Potato Salad with Bacon & Chives
• Warm Potato Salad with Wild Garlic
• Warm Vegan Potato Salad

If you are looking to change things up a bit, have a look at our 12 Best Potato Side Dishes post. It’s full of useful hints and tips, along with all our favourite potato sides.

Easy Boulangere Potatoes

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.

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Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Servings: 4 portions

Calories: 205kcal

Author: Lesley Garden

Ingredients

• ▢ 700 g Maris Piper or Desiree potatoes (peeled and very finely sliced)
• ▢ 30 g butter
• ▢ 1 onion (peeled and sliced)
• ▢ 2 cloves garlic (crushed)
• ▢ 3 springs fresh thyme leaves
• ▢ 200 ml vegetable stock (warm)
• ▢ salt & pepper

Instructions

• Preheat the oven to 180C/160CFan.
• Take time to peel and slice the potatoes really thinly. No need for fancy kit, a sharp kitchen knife will work perfectly.
• Melt 25g of butter in a saucepan over a gentle heat and add the onion and garlic. Cook slowly for 10 minutes to soften the onion, taking care not to colour the vegetables.
• In an oven proof dish (approximately 15x20cm), place a layer of sliced potatoes on the bottom and season with little salt and pepper. Don't be too heavy handed with the seasoning as each potato layer will be seasoned.
• Follow this with a layer of the buttery onion and garlic mixture and sprinkle over a little of the fresh thyme leaves. Repeat this process a further twice, then finally finish with a layer of sliced potatoes on top.
• Pour over the hot vegetable stock, season with a touch more salt and pepper and place the final 5g of butter on top. Place the dish in the oven for 1 hour or until the potatoes are cooked and a knife slides easily through the layers.
• Remove from the oven and leave to stand for 5 minutes before serving.

Nutrition Facts

Easy Boulangere Potatoes

Amount Per Serving

Calories 205 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g25%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 16mg5%

Sodium 265mg12%

Potassium 789mg23%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 3g3%

Protein 4g8%

Vitamin A 334IU7%

Vitamin C 38mg46%

Calcium 35mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish

Cuisine : French

Keyword : Easy, easy potato side dish, french boulangere potatoes, make ahead potato dish, Simple, vegetarian

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