Sides · French

Boulangère Potatoes

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 16, 2026

These classic French potatoes are proof that simple ingredients can make something special. Thinly sliced potatoes layer up with sweet softened onions and thyme, then bake in stock until the top turns golden and crisp while the inside stays tender. It is the easy, budget-friendly side that goes with just about any roast.

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Boulangère Potatoes

Why you'll love this

  • Just five everyday ingredients.
  • Lighter than creamy gratins since it bakes in stock, not cream.
  • Crisp golden top with a tender, savory middle.
  • Goes with almost any roast or weeknight main.

EveryDayMeal recipe

Boulangère Potatoes

Prep
15m
Cook
60m
Total
75m
Serves
6
Level
Easy

Ingredients

  • 2 onions, finely chopped
  • a few fresh thyme sprigs
  • 2 tablespoons olive oil
  • 3 1/4 pounds potatoes, thinly sliced
  • 1 3/4 cups vegetable stock

Equipment

  • 6-cup gratin or baking dish
  • Skillet
  • Sharp knife or mandoline
  • Cutting board

Instructions

  1. Heat your oven to 400 degrees F so it is fully preheated by the time the dish is layered.
  2. Warm the olive oil in a skillet over medium heat, then add the onions and thyme sprigs. Cook, stirring now and then, until the onions turn soft and lightly golden, about 5 minutes, which builds a sweet, mellow base of flavor.
  3. Lightly oil a 6-cup gratin or baking dish, then spread a single layer of potato slices across the bottom.
  4. Scatter some of the cooked onions over the potatoes, then keep building layers of potatoes and onions, finishing with a neat layer of potatoes on top so it crisps up nicely.
  5. Pour the vegetable stock evenly over the whole dish so it soaks down through the layers.
  6. Bake for 50 to 60 minutes, until the potatoes are fork tender all the way through and the top is golden and crisp. Let it rest a few minutes before serving.

Tips from the kitchen

  • Slice the potatoes thin and even (about 1/8 inch) so they cook through at the same rate. A mandoline makes quick work of it.
  • Press the layers down gently as you go so the slices soak up the stock and stay moist.
  • For an extra crisp top, brush the final potato layer with a little olive oil before baking.

Estimated nutrition per serving: 220 cal · 5g protein · 44g carbs · 4g fat

Make it your own

  • Use chicken stock instead of vegetable for a richer flavor.
  • Add a few thin slices of garlic between the layers.
  • Dot the top with a little butter for a more indulgent finish.

Storing & make-ahead

Keep leftovers covered in the fridge for up to 3 days. Reheat in a 350 degree F oven until hot and the top re-crisps, about 15 minutes. You can assemble it a few hours ahead and refrigerate, then bake when ready.

Good to know

What potatoes work best?
Starchy or all-purpose potatoes like russets or Yukon Golds hold up well and turn tender without falling apart.
Do I need to peel the potatoes?
It is up to you. Peeled gives a classic look, but scrubbed skins add texture and save time.
Why is my top not crisping?
Make sure the final layer is above the stock line and your oven is fully preheated. A quick broil at the end helps too.
Can I make it vegan?
It already is, as long as you use vegetable stock and skip any butter in the variations.

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