Boulangere Potatoes

IMG_1710Traditionally cooked by the local baker under the bread, Boulangere potatoes are a great ‘no fuss’ potato dish for entertaining.  Prep in advance, throw them in the oven and forget about them. A perfect accompaniment to roast meat

In the past I’ve had problems with this type of dish cooking through.  The secret really is patience – you cant rush it, it needs slow cooking, so pick your moment and bake whenever you’ve got the oven on for a couple of hours at a moderate temperature for something else

To ensure even cooking, it’s best to use a mandolin to slice the potatoes & onions

Serves 6-8


  • 1 kg Potatoes, scrubbed, skin on (6 medium/large)
  • 3 medium Onions
  • Sage or rosemary
  • Pepper to season
  • 400ml Vegetable Stock
  • 75g Butter


  • Take some of the butter and grease the inside of an oven proof dish, about 35cm * 25cm
  • Slice the potatoes and onions as thinly as you can – ideally use a mandolin
  • Line the dish in layers – onion, potato, pepper and a sprinkling of herb, dots of butter, then repeat.  You should get about 4 layers of each
  • Pour over the stock
  • Bake in a preheated oven 160oC Fan, i=covered with foil for about 1 ½ hrs
  • Remove foil and continue to cook for another 30 minutes of so

2 Comments Add yours

  1. Teresa says:

    Thanks for linking my Candied Sweet Potatoes to your post!

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