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Boulangère Potatoes

Seriously delicious; a mixture of potatoes and onion baked in stock that soaks into them as they cook.

The sweetness from the onions is amazing; along with the lovely crispy top, you will certainly want to make them again and again.

Boulangère Potatoes

Baked Potato Recipe

Boulangère Potatoes literally, melt in your mouth and are perfect served with steak instead of the usual chips.

Tasty Boulangère potatoes are an easy way to jazz up spuds. Ideal, for example, if you're planning to cook a nice Valentine's Day meal but of course for any other day.

If you're looking for a whole meal cooked this way then you might like my Lamb with Boulangère Potatoes recipe.

So, if you only ever go for making mashed potato, why not try these instead? Very, very easy to make and they look good too.

What are Boulangère Potatoes?

Their name came about because in France they were given to the local baker to place in a bread oven to cook slowly.

The great thing about Boulangère potatoes is that you can pop them in your oven and just forget about them until you are ready to serve.

Unlike other potato dishes, they don't mind being kept warm.

They are a little bit like Jamie Oliver Quick Dauphinoise Potatoes but with stock instead of cream.

Boulangère Potatoes Recipe

Author: Jan Bennett
Boulangère Potatoes Recipe

Boulangère Potatoes Recipe

A little bit like dauphinoise potatoes but with stock instead of cream. Just double the recipe to serve 4
Prep time: 15 MinCook time: 1 H & 50 MTotal time: 2 H & 4 M


  • 3 good sized potatoes - peeled and very thinly sliced to 1 or 2mm (best to use a mandolin slicer)
  • 2 onions - peeled and thinly sliced to about 5mm
  • 1 good knob of butter - say 20g
  • 1 good knob of butter - again say 20g but this needs to be melted
  • a glug of olive oil
  • 100ml chicken stock made from half of a Knorr stock cube (Oxo aren't the same)
  • sea salt and freshly ground pepper


Preheat your oven to 180C/350F or Gas 4
  1. Get yourself a suitably sized dish - mine was about 8 x 5 inches and about 2 inches deep.
  2. Take a very small amount of butter and grease the inside of the dish.
  3. Heat up 20g of the butter along with a glug of oil in a nice big non-stick frying pan.
  4. Throw in the sliced onions and turn the heat to low. Stir them about once and leave them to cook.
  5. After about 10 minutes give them a little move about in the pan.
  6. Why? Because leaving them on low heat is what makes them start to caramelise; you want your onions nice and soft and golden.
  7. So, it might take about 20 minutes or so. Just check on them now and then.
  8. When you're happy with them add a layer of potatoes to the buttered dish. Lightly with salt and pepper, brush the potatoes with a bit of the butter.
  9. Now do a layer of onions and repeat this, doing a layer of onion and then potatoes, again lightly seasoning the potatoes as you go (but go careful with the salt) and then brush with butter.
  10. Before you add the top layer (which must be potatoes) carefully pour over the chicken stock.
  11. Remember, you need to finish with potatoes as the top layer.
  12. Cover the dish tightly with kitchen foil and bake on the middle shelf of the oven for about 1 hour and 15 minutes.
  13. Test by inserting a sharp knife to see if they're done.
  14. Once they're cooked, remove the foil and turn the heat up to 200C/400F or Gas 6 and cook for another 15 minutes or so - until the top is nice and golden.
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  1. I made Boulangere Potatoes not that long ago and they were truly melt in the mouth delicious! http://theenglishkitchen.blogspot.com/2011/01/boulangere-potatoes.html
    Very easily made too. I thought the stock gave the potatoes a lovely flavour, and was so much heathier than using cream as in Dauphinoise! Yours look fabulous Jan! Your pictures get better and better all the time! I feel like I could just dig my fork in. I want to just dig my fork in!! xxoo

  2. I don't think I have ever turned down a potato Jan. These sound extremely delicious.

  3. Like Val, I never say no to potatoes, especially when they are accompanied with lovely soft onions. Mmmmmmmmm :P

  4. This side dish would certainly become the main dish...one heaping plate!

  5. One of the best ways to do potatoes Jan, I could eat a ton of these!

  6. I made these for my flatmate and I a while back... we demolished the entire tray, which easily served 4! Mmmmmmmmm...

  7. I have made these and they were really lovely.

  8. I made these tonight and they were amazing! I was looking for something to do with potatoes when we have friends round in a few weeks - these are perfect - thanks. :)

  9. These are lovely. I also do them (following your quantities) without the butter/oil on a weekday when we're trying to eat more healthily and they're still delicious. 🙂

    1. That's so good to hear, thank you for taking the time to comment.
      I'm in the middle of updating old posts such as this one (it was written in 2011) and I'll look at the amount of butter and oil.


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