Boulangere Potatoes Savoury Potato and Onion Bake
Transform your next meal with the rustic charm of Boulangère Potatoes, a classic savoury potato and onion bake that's as comforting as it is delicious. This French-inspired dish layers thinly sliced waxy potatoes with sweet caramelized onions, aromatic garlic, fresh thyme, and buttery richness, all gently baked in a fragrant broth of chicken or vegetable stock. The result? A creamy yet crisp-topped side dish that's perfect for pairing with roasted meats, poultry, or vegetarian mains. With its golden, melt-in-your-mouth potato layers and earthy herbaceous notes, this hearty bake is ideal for holiday feasts or simple weeknight dinners. Ready in under two hours, this one-dish wonder is the perfect balance of elegance and ease. Keywords: boulangère potatoes, savoury potato bake, French side dish, potato and onion casserole, comforting recipes.
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Recipe Information
Ingredients
- 800 grams Potatoes (waxy variety, such as Yukon Gold)
- 2 large Onions
- 2 cloves Garlic cloves
- 30 grams Unsalted butter
- 2 tablespoons Olive oil
- 4 sprigs Fresh thyme
- 2 Bay leaves
- 500 milliliters Chicken or vegetable stock
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly (approximately 3-4mm thick) using a sharp knife or mandoline slicer.
Peel the onions, cut them in half, and slice them thinly.
Peel and mince the garlic cloves.
In a large ovenproof skillet or casserole dish, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant. Remove the skillet from the heat.
Grease a 9x13-inch baking dish (or similar) with the butter, ensuring it is evenly spread across the base and sides.
Layer one-third of the sliced potatoes into the baking dish. Sprinkle with a small amount of salt, pepper, and a few thyme leaves.
Spread half of the sautéed onions over the potato layer.
Repeat the layering process with the next one-third of potatoes, the remaining onions, and some salt, pepper, and thyme.
Finish with the last layer of potatoes neatly arranged in overlapping rows. Sprinkle with the remaining salt, pepper, and thyme, and tuck the bay leaves into the dish.
Carefully pour the chicken or vegetable stock over the potatoes, ensuring the liquid reaches just below the top layer (add more stock if needed).
Dot the top of the potatoes with small pieces of the remaining butter for extra richness.
Cover the dish tightly with foil and bake in the preheated oven for 60 minutes.
After 60 minutes, remove the foil and bake for an additional 30 minutes to allow the top to become golden and crispy.
Remove from the oven, discard the bay leaves, and let the dish rest for 5-10 minutes before serving.
Serve warm as a side dish for roasted meats, poultry, or a vegetarian main.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2416 mg | 105% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 6.5 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3503 mg | 75% | |
*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.
