Delicious Boulangere Potatoes (with chicken stock)
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Have some leftover potatoes and need to use them up? These boulangere potatoes are the perfect option. They’re rich, buttery, and full of flavour, yet still a lighter alternative to Dauphinoise potatoes! This French-inspired recipe is perfect for a crowd, as you can easily double the recipe.
Table of Contents
Why youโll love this recipe
- Delicious โ Iโve crafted this boulangere potatoes recipe with ingredients like butter, rosemary, parsley, and garlic, all of which add a delicious flavor to the dish!
- Light recipe – Since thereโs no cream or cheese in this recipe, itโs lighter than Dauphinoise potatoes.
- Crowd pleaser โ Not only is this recipe a tasty weeknight side dish option, but it’s also great for large gatherings, holiday gatherings, and special occasions. Since itโs easy to double or triple the dish, depending on your needs, you can easily make enough to serve as many people as needed.
- Budget-friendly โ The simple ingredients in boulangere also make it budget-friendly. You’ll mainly need kitchen staples, which help keep the cost of this side dish to a minimum.
- Simple ingredients โ This potatoes boulangere includes simple ingredients, allowing the flavour of the potatoes and herbs to shine through.
- Full of flavour โ Donโt underestimate the simple ingredients in this boulangere potatoes dish; it boasts a delicious flavour!
Have extra potatoes after making this recipe? Try these yummy dishes: Parmentier Potatoes, Easy Cheesy Mashed Potatoes, or Crispy Homemade Oven Chips.
What are boulangere potatoes?
If youโve never had boulangere potatoes, you may wonder, “What is this dish?”. Itโs not to be confused with recipes like lyonnaise potatoes, potato casserole, or forestiere potatoes, which include extra ingredients like mushrooms and cheese. Boulanger potatoes is a baked dish made by layering thinly sliced potatoes (like in a gratin) in a pan with herbs, butter, and chicken stock.
This French dish goes by a few names, including pommes boulangere, bollinger potatoes, and pommes ร la boulangรจre. Their name, “boulangere,” means “potatoes from the baker”, which originates from an old tradition in France that includes villagers taking their ready-to-cook dishes to the local baker. These villagers did not have their own oven but could cook their dishes with the leftover heat from the bakers’ ovens after they had finished cooking for the day.
There are many recipes for boulangรจre potatoes, some with cheese (Jamie Oliver) and some which use milk (like Delia). Others cook this recipe with chicken. I’ve kept this dish simple by using ingredients like potato and onion to make it beginner and budget-friendly.
Variations/ Adaptations
Since Iโve kept these boulangere potatoes simple, you can easily adjust the flavours to your preferences! Here are a few ideas. Use dry white wine like chardonnay to create a more complex flavour in the recipe. Use ยผ- ยฝ cup for this recipe, depending on your preferences. This recipe can also be made in a casserole-style by adding cheese like gruyere and meat (chicken or beef work well). It will give it a creamier, gooey-er consistency and be more filling.
Instead of using chicken stock, swap it for beef or vegetable stock, depending on what you serve with pomme boulangere. Using veggie stock also turns this into a vegetarian dish. Substitute regular butter for non-dairy butter to turn this into a vegan dish. You can add more flavour by using potatoes cooked in stock instead of salt water. You can also fry onions with herbs for a bolder taste.
Ingredients
Maris Piper Potatoes
I always have Maris Piper potatoes on hand because they’re so versatile. So itโs an easy choice for me when making boulangere potatoes. Russet, Yukon Gold, and sweet potatoes are all delicious alternatives in this boulangere potato recipe.
Butter
Butter is key to creating a decadent, absolutely delicious potato dish, especially since this recipe has no cream or cheese. Non-dairy butter will also work if you’re trying to avoid dairy.
Rosemary
This potato boulangere recipe is flavorful because of the herbs, like rosemary, in the recipe. You can also include other herbs for flavour. Fresh thyme is a great alternative or addition.
See the recipe card for full information on all ingredients and quantities.
How to make Boulangere Potatoes
Preheat oven to 350โ (175โ).
- Add the onion and extra virgin olive oil to a non-stick frying pan. Add salt and pepper, then fry over medium heat for about 5 minutes (Image 1).
- After the 5 minutes, add chopped garlic and chopped fresh rosemary, then fry another couple of minutes (Image 2).
3. Once the onions become transparent, stir in the butter and allow to melt (Image 3).
4. In the meantime, slice the peeled potatoes thinly (Image 4).
5. Once the butter is melted, add the sliced potatoes, reserving a few slices to layer on the top of the dish before baking. Stir to coat the potatoes with butter (Image 5).
6. Once the potatoes are coated well, place them in the baking sheet and pour the chicken stock over them (Image 6).
7. Now take those few potatoes that you reserved, and place them on the top of the dish, then drizzle the top layer of potatoes with the left over butter in the fry pan (Image 7).
8. Bake for 20 minutes or until the top is golden brown (Image 8).
Here are a few more tasty recipes to try: Easy Tuna Fishcakes with Potato, The BEST Greek Chicken Bowls, or Lemon and Thyme Chicken Thigh Tray Bake.
Tips for the best result
Donโt be afraid of salt. Since this boulangere potatoes dish focuses on simple ingredients, itโs important to season each element well, especially the potatoes! Ensure you season every layer with salt and pepper so you donโt end up with bland potatoes.
Slightly thicker slices of potato that have been parboiled will come out more tender. To create the perfect boulangere potatoes, keep the slices a little bit thicker and partially boil them before laying them in a baking pan. I have found the potatoes come out more tender than if you just bake them.
Donโt forget to salt your water well. Thereโs no better way to add flavour to this recipe than by parboiling the potatoes in salted water (like you would with pasta). This helps prevent bland potatoes.
Brown the onions before adding them to the dish for extra yummy flavour. For an even bigger burst of flavour in each bite, you can pan-fry the sliced onions for a few minutes. This will help caramelise the onions a bit, making them even more delicious in the dish.
Use beef stock if serving with beef. While the original recipe calls for chicken stock, you can add a more savoury, rich taste by using beef broth instead. I only recommend this if youโre serving the recipe with beef. Otherwise, the flavour of the potatoes will overwhelm proteins like fish or chicken.
How to speed up the process
If you’re on a tight schedule, there are a few ways to speed up this bolangere potatoes dish, such as using a food processor to chop the onions faster. Try out the cooking methods below for a quicker recipe.
Pre-prep โ Instead of prepping and cooking the recipe at the same time, you can prep it a few ways. First, you can peel and slice the potatoes the night before. Be sure to store them in a bowl with water. You can also follow recipe steps 1-5, then cover tightly with cling wrap and refrigerate overnight.
Slow cooker โ For a more hands-off approach, cook this recipe in a slow cooker. Follow steps 1-4, and layer in a slow cooker instead of baking pan. Then, cook on low for about 8 hours or high for about 4 hours.
Pressure cooker โ Follow the slow cooker steps, but instead, layer the potatoes, onions, herbs, and stock in a pressure cooker. Cook on high for 14-16 minutes or until the potatoes are tender.
Air fryer โ You can even cook boulangereie potatoes in the air fryer if youโre tight on time! Follow steps 1-5 in the recipe. Then, place the oven-safe pan in the air fryer and cook for about 35 minutes at 175ยฐC/350ยฐF.
Serving Suggestions
Unsure what to serve with boulangere potatoes? Since they’re quite simple, they pair well with many mains. Try this potato side dish with roast lamb, pork loin, roast beef, baked chicken, a Sunday roast, or grilled/baked fish.
Leftover Storage and Reheat Instructions
Refrigerator โ If you have leftover bolangere potatoes, they can stay in the fridge for up to three days. Be sure to let the potatoes fully cool before covering them with foil or putting them in airtight containers.
Freezer โ Can you freeze leftovers? Absolutely! Donโt worry if youโve overestimated the amount of potatoes you need. Let them cool all the way. Then, pack the potatoes in an airtight container and store them in the freezer for up to three months. Allow the potatoes to defrost in the fridge overnight before reheating.
Reheat โ For a quick reheat, add a portion to a plate and cook in the microwave in 30-second intervals until fully heated. If you’re reheating the potatoes for the entire family, you can place the baking pan back into a preheated oven for 20 minutes at 175ยฐC/350ยฐF.
Recipe FAQs
Yes, you can turn this into a make-ahead recipe! You can either slice/peel the potatoes or follow steps 1-5 the night before. Either way, you’ll want to add a layer of cling wrap to the top of the potatoes to keep them from browning. Be sure to press the cling wrap all the way down so air does not get in.
If you prep only the potatoes the day before, be sure to store them in water. If you don’t, you’ll likely notice the potatoes turning brown. This is because of oxidation (like when leftover avocado turns brown). You can still cook and eat them if they turn brown, but they won’t be as visually appealing.
I love creating boulangere potatoes with onion as it adds extra flavour. However, you can skip the onion and still get a tasty dish. You may want to add other herbs or a bit more garlic for extra flavour if youโre leaving onions out.
Whip up these mains to create a delicious meal: Tender Thin Sliced Chicken Breast in Oven, Thin Pork Chops in Air Fryer, or Air Fryer Ribeye Steak in Just 10 Minutes!
If you tried this Boulangere Potatoes, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys ๐ Let’s get cooking! – Mimi x
Boulangere Potatoes
Ingredients
- 2 kg Maris Piper potatoes, peeled (ยฃ1.79)
- 50 g butter, melted (ยฃ1.89/5= ยฃ0.38)
- 2 onions, thinly sliced (ยฃ0.30)
- 1 tbsp fresh rosemary, finely chopped (ยฃ0.60)
- 3 cloves of garlic, thinly sliced (ยฃ0.39)
- Optional: fresh parsley, to garnish (ยฃ0.60)
Cupboard Essentials:
- 1 tbsp extra virgin olive oil
- 500 ml chicken stock
- Salt
- Pepper
Method
- Preheat the oven to 175ยฐC/350ยฐF.
- In a non-stick frying pan, add the onion and extra virgin olive oil. Season with salt and pepper, and fry over medium heat for around 5 minutes. After this, add the garlic and fresh rosemary, frying for another couple of minutes.
- Meanwhile, thinly slice your peeled potatoes, ensuring they are evenly sliced so they cook uniformly. Reserve about 3 large potatoes’ worth of thinly sliced pieces for the top.
- Add the remaining potato slices to the pan with the onion mixture and season generously with salt. Turn off the heat and stir until well combined. Transfer this mixture into a baking dish (I used a 9 inch x 12 inch dish)
- Pour the chicken stock over the potato mixture in the baking dish, then layer the reserved potato slices on top. Drizzle with melted butter and season with salt and pepper.
- Place in the oven and bake for 50 minutes, rotating the dish halfway through to ensure even cooking.
- Once golden and fully cooked, remove from the oven and let it stand for 10 minutes. Optionally garnish with fresh parsley before serving.
Notes
- Season Generously: Donโt shy away from using salt; season every layer of potatoes well to avoid blandness.
- Thicker Slices: Cut potatoes into slightly thicker slices and parboil them for a tender texture before baking.
- Salt the Parboiling Water: Use well-salted water when parboiling to enhance the flavor of the potatoes.
- Brown the Onions: Pan-fry sliced onions before adding them to the dish to caramelize and deepen their flavor.
- Choose the Right Stock: Use beef stock if serving with beef for a richer taste; otherwise, stick to chicken stock to avoid overpowering other proteins.
Nutrition
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