Boulangère Potatoes Recipe

Deliciously different from the usual baked potato recipe. 

Different from dauphinoise potatoes as boulangerie potatoes are a mixture of potatoes and onions baked in stock that soaks into them as they cook.

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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 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 potatoes, 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.

Ingredients in this recipe

• 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

• 30g unsalted butter - plus a little extra to grease your dish

• 1 tablespoon 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

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Boulangere potatoes recipe, potato recipe ideas, what are boulangere potatoes

French

Yield: 2

Author: Jan Bennett

Boulangère Potatoes Recipe

A little bit like dauphinoise potatoes but with stock instead of cream. Just double the recipe to serve 4

Prep time: 31 MinCook time: 1 H & 34 MTotal time: 2 H & 5 M

Ingredients

• 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
• 30g unsalted butter - plus a little extra to grease your dish
• 1 tablespoon 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

Instructions

Preheat your oven to 180°C/350°F 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 30g of the butter along with a tablespoon of oil in a nice big non-stick frying pan.
4. Add 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. Leaving them on low heat is what makes them start to caramelise; you want your onions nice and soft and golden. So, it might take about 20 minutes or so. Just check on them now and then.
6. 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 butter.
7. 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.
8. Before you add the top layer (which must be potatoes) carefully pour over the chicken stock.
9. Remember, you need to finish with potatoes as the top layer.
10. Cover the dish tightly with kitchen foil and bake on the middle shelf of the oven for about 1 hour and 15 minutes.
11. Test by inserting a sharp knife to see if they're done.
12. Once they're cooked, remove the foil and turn the heat up to 200°C/400°F or Gas 6 and cook for another 15 minutes or so - until the top is nice and golden.

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