Recipe byThe ZestyPlate Kitchen
A simple French side: layers of thinly sliced potato and softened thyme onions baked in stock until tender beneath a golden, crisp top.
Boulangere potatoes are the lighter, dairy-free relation of dauphinoise: thin layers of potato and sweet onion baked in stock until soft underneath and crisp on top. There is no cream involved, just good potatoes and patience. They sit happily alongside almost any roast.
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Prep 15 min
Cook 60 min
Total 75 min
Easy
Scale:
- 2 finely chopped Onions
- sprigs of fresh Thyme
- 2 tbs Olive Oil
- 1.5kg Potatoes
- 425g Vegetable Stock
Nutrition (per serving)
250
kcal
6g
Protein
48g
Carbs
5g
Fat
Estimated per serving. How we calculate this.
Tags:
SideDish
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 to an even thickness so they all cook through at the same rate.
- Soften the onions properly first, as they bring a sweet, savoury depth between the layers.
- Press the layers down and let the stock come most of the way up for tender, well-cooked potatoes.
- Leave the top layer standing above the liquid so it browns and crisps in the oven.
Frequently Asked Questions
Boulangere is cooked in stock rather than cream, which makes it lighter, dairy-free and gives it a crisper top.
A firm waxy potato or a good all-rounder holds its shape in the layers without collapsing.
Yes. Assemble it ahead and bake when you need it, or reheat in a hot oven to crisp the top again.
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