Boulangere Potatoes

Boulangere Potatoes

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This dish takes time; don't rush it! The result is worth it: meltingly tender potato slivers topped with a crunchy, golden crust like French bread, hence the name, Pommes Boulangere.
Servings: 6
Calories: 179


  • 2.2 lb floury potatoes such as Maris Piper, Desiree, King Edwards or Idaho
  • 2 onions
  • 1 oz butter
  • 1/2 pint hot chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • a few sprigs of thyme


  • Heat the oven to 180°C/gas 4.
  • Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.
  • Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.
  • Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.
  • Remove the foil and bake for a further 30 minutes. The potato should be soft all the way through and the top layer golden brown.
Calories: 179 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 10 mg
Sodium: 203 mg
Potassium: 755 mg
Fiber: 4 g
Sugar: 3 g
Vitamin A: 206 IU
Vitamin C: 35 mg
Calcium: 30 mg
Iron: 1 mg
Cuisine French
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