A simple, elegant French side — layers of thinly sliced potato and softened thyme onions baked in stock until tender beneath a golden, crisp top.
Boulangère potatoes are the lighter, dairy-free cousin of dauphinoise — thinly layered potatoes and sweet onions baked in stock until meltingly soft beneath a crisp golden top. Simple, elegant and the perfect side for a roast.
Prep 15 min
Cook 60 min
Total 75 min
Easy
- 2 finely chopped Onions
- sprigs of fresh Thyme
- 2 tbs Olive Oil
- 1.5kg Potatoes
- 425g Vegetable Stock
Tags:
SideDishVideo
Preparation
- Heat the oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured, about 5 minutes.
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish, scatter over a few onions, and continue layering, finishing with a layer of potatoes.
- Pour over the stock and bake for 50–60 minutes, until the potatoes are cooked and the top is golden and crisp.
Tips from the ZestyPlate Kitchen
- Slice the potatoes thinly and evenly so they cook through at the same rate.
- Soften the onions well first for a sweet, savoury depth between the layers.
- Press the layers down and make sure the stock comes most of the way up for tender potatoes.
- Leave the top layer proud of the liquid so it crisps and browns beautifully.
Frequently Asked Questions
Boulangère uses stock rather than cream, making it lighter and dairy-free, with a crispier top.
A firm, waxy or all-rounder potato holds its layered shape without collapsing.
Yes — assemble ahead and bake to serve, or reheat in a hot oven to re-crisp the top.
