Boulangère Potatoes Recipe

Name: Boulangère Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp unsalted butter, softened; 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced (1/8-inch); 2 large yellow onions, thinly sliced; 2 cups (480ml) chicken or vegetable stock; 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper to taste

French · Side dish · 80 min total

Boulangère Potatoes recipe videos

A classic French dish of thinly sliced potatoes and onions baked in stock until tender and golden, perfect as a side for roasted meats.

20
min prep

60
min cook

6
servings

220
kcal/serving

Ingredients

2 tbsp unsalted butter, softened
2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced (1/8-inch)
2 large yellow onions, thinly sliced
2 cups (480ml) chicken or vegetable stock
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Rub the inside of a 2-quart baking dish with softened butter.
Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Top with half of the sliced onions.
Repeat with remaining potatoes and onions, seasoning each layer. Tuck thyme sprigs and bay leaf into the layers.
Pour stock over the potatoes until it reaches just below the top layer (you may not need all the stock).
Bake for 45-60 minutes, until potatoes are tender and top is golden brown. If browning too quickly, cover loosely with foil.
Let rest 5 minutes before serving. Remove thyme sprigs and bay leaf. Serve warm.

Tips

For even cooking, use a mandoline to slice potatoes and onions uniformly.
Leftovers can be reheated in a 350°F oven until hot.
This dish pairs beautifully with roast chicken, lamb, or beef.

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