Light Boulangere Potatoes
Transform your potato side dish game with this irresistibly Light Boulangère Potatoes recipe—an elegant yet simple alternative to heavier gratins. Featuring paper-thin slices of buttery potatoes and sweet onions, delicately seasoned with fresh thyme, garlic, and a touch of salt and pepper, this dish is baked to perfection in savory vegetable or chicken stock. The top layer turns golden and crisp after a quick finish in the oven, creating a satisfying texture contrast. With just a handful of wholesome ingredients and minimal butter, it’s a lighter, healthier take on a French classic. Perfect as a comforting side for roasted meats or as the star of a vegetarian spread, this easy-to-make dish is sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 800 grams potatoes (e.g., Yukon Gold or Maris Piper)
- 1 large onion
- 2 cloves garlic cloves
- 15 grams unsalted butter
- 500 milliliters vegetable or chicken stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil (optional, for drizzling)
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly into rounds, around 2-3 mm thick. A mandoline slicer can help achieve consistent slices.
Peel and finely slice the onion into thin rings. Mince the garlic cloves.
Grease a baking dish with half of the butter to prevent sticking.
Layer half of the sliced potatoes evenly across the bottom of the baking dish. Sprinkle over half of the onion slices, minced garlic, salt, pepper, and thyme.
Repeat with the remaining potatoes and onions, finishing with a neat layer of potatoes on top.
Heat the vegetable or chicken stock in a saucepan or microwave until warm, then pour it gently over the layered potatoes and onions, ensuring the liquid just covers the top.
Dot the top layer with the remaining butter, distributing it evenly across the surface. Drizzle olive oil over the top if desired for added flavor and crispiness.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
After 35 minutes, remove the foil carefully and return the dish to the oven for another 20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
Once cooked, remove from the oven and let the dish rest for 5 minutes before serving. Best served warm as a flavorful and light side dish.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 164.2 g | 60% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 16.1 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3348 mg | 71% | |
*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.
