Boulangère Potatoes Recipe

Boulangerie potatoes are a mixture of potatoes and onions baked in chicken stock, making them different from dauphinoise as they are cooked in cream.

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

What are boulangere 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 them until you are ready to serve.

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

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

Why you will love this recipe!

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

Cooked this way, the potatoes literally, melt in your mouth and go perfectly with steak instead of the usual chips.

A tasty way to jazz up spuds. Ideal, for example, if you're planning on a dinner party or as a Valentine's Day meal. 

If you're looking for a whole dinner cooked this way then you will 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.

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

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

boulangere potatoes, potato boulangere, what are boulangere potatoes

side, potatoes

French

Yield: 2

Author: Jan Bennett

Boulangere 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 & 35 MTotal time: 2 H & 6 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 melted 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. Take a small amount of butter and grease the inside of the dish.
2. Heat 30g of the butter along with a tablespoon of oil in a nice big non-stick frying pan.
3. Add the sliced onions and turn the heat to low. Stir them about once and leave them to cook.
4. After about 10 minutes give them a little move about in the pan. Leaving them on a low heat will make them caramelise; you want your onions soft and golden. So, it might take about 20 minutes or so. Just check on them now and then.
5. When you're happy with them add a layer of potatoes to the buttered dish. Season lightly with salt and pepper, and brush the potatoes with some of the butter.
6. Now do a layer of onions and repeat this, doing a layer of potatoes followed by a layer of onions seasoning the potatoes as you go (go careful with the salt) and then brush the potatoes with butter.
7. Before you add the final layer (which must be potatoes) carefully pour over the chicken stock.
8. Cover the dish tightly with kitchen foil and bake on the middle shelf of the oven for about 1 hour and 15 minutes. Test them by inserting a sharp knife to see if they're done.
9. Once cooked, remove the foil turn the heat up to 200°C/400°F or Gas 6 and cook for another 12-15 minutes until the top is nice and golden.

https://www.aglugofoil.com/2011/02/boulangere-potatoes-potatoes-and-onion.html

All rights reserved for A Glug of Oil

Did you make this recipe?

@aglugofoil #aglugofoil