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Layered and cooked to golden brown layered boulangere potatoes
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Boulangere Potatoes

Never had boulangere potatoes? They’re a light, delicious alternative to Dauphinoise potatoes. Perfect for a crowd or weeknight side dish!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side
Cuisine: British
Servings: 6 people
Calories: 347kcal
Author: Mimi Harrison
Cost: £0.68

Ingredients

  • 2 kg Maris Piper potatoes, peeled (£1.79)
  • 50 g butter, melted (£1.89/5= £0.38)
  • 2 onions, thinly sliced (£0.30)
  • 1 tbsp fresh rosemary, finely chopped (£0.60)
  • 3 cloves of garlic, thinly sliced (£0.39)
  • Optional: fresh parsley, to garnish (£0.60)

Cupboard Essentials:

  • 1 tbsp extra virgin olive oil
  • 500 ml chicken stock
  • Salt
  • Pepper
Metric - US Standard

Instructions

  • Preheat the oven to 175°C/350°F.
  • 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: Don’t 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

Calories: 347kcal | Carbohydrates: 59.8g | Protein: 8.4g | Fat: 10g