Boulangere Potatoes
Transform your dinner table with the rustic elegance of Boulangère Potatoes, a classic French side dish that combines simplicity with irresistible flavor. This oven-baked casserole layers thinly sliced waxy potatoes, sweet golden onions, and a fragrant touch of garlic, all bathed in savory chicken or vegetable stock for a melt-in-your-mouth texture. Enhanced with the earthy aroma of fresh thyme and a buttery olive oil base, this dish is perfectly finished with a golden, crispy top. Ideal for pairing with roasted meats or as a centerpiece for a vegetarian meal, Boulangère Potatoes are a comforting yet refined option suitable for cozy weeknights or special occasions. Ready in just over an hour with minimal preparation, this family-favorite recipe serves six and is sure to impress with its depth of flavor and simplicity. Perfect for anyone seeking a hearty, wholesome, and flavorful side dish that celebrates the humble potato!
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Recipe Information
Ingredients
- 1 kg Potatoes (waxy variety, e.g., Yukon Gold)
- 2 pieces Onion (large)
- 2 pieces Garlic cloves
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 5 sprigs Fresh thyme
- 1 tablespoon Fresh parsley (optional, for garnish)
- 500 ml Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly (about 2-3mm thick) using a sharp knife or mandoline slicer for even cooking. Set aside in cold water to prevent browning.
Peel and thinly slice the onions. Mince the garlic cloves.
Heat a large skillet over medium heat, and add the olive oil and butter. Once melted, add the onions and cook for about 5-7 minutes until softened and slightly golden. Stir in the minced garlic and cook for an additional 1 minute. Remove from heat.
Drain and pat the sliced potatoes dry with a clean kitchen towel.
Lightly grease a large ovenproof baking dish (approximately 9x13 inches). Begin layering: arrange a third of the sliced potatoes evenly on the bottom of the dish. Sprinkle with a pinch of salt and pepper, then add a third of the sautéed onion mixture and a sprig of thyme.
Repeat the layering process two more times, finishing with a layer of potatoes on top.
Pour the chicken or vegetable stock over the layered potatoes until it just reaches the top layer but does not cover it entirely. Discard the thyme sprigs from the middle layers if desired.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 60 minutes.
Remove the foil and bake for an additional 30 minutes, or until the potatoes are tender when pierced with a knife, and the top is golden brown and slightly crispy.
Let the dish rest for 5-10 minutes before garnishing with freshly chopped parsley (if using). Serve warm as a side dish.
Nutrition Facts
Calories |
1409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 4258 mg | 185% | |
| Total Carbohydrate | 210.3 g | 76% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 22.8 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4878 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
