Sides · French

Boulangère Potatoes

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 13, 2026

This is the humble, budget-friendly cousin of dauphinoise: thinly sliced potatoes layered with sweet onions and thyme, then baked in vegetable stock until the top turns golden and crisp. No cream needed, which means it goes with just about any roast or braise. It looks impressive but takes almost no effort.

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Boulangère Potatoes

Why you'll love this

  • No cream, just clean potato and onion flavor.
  • Cheap ingredients, impressive result.
  • Goes with almost any roast or braise.
  • Mostly hands-off oven time.

EveryDayMeal recipe

Boulangère Potatoes

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

Ingredients

  • 2 onions, finely chopped
  • a few sprigs fresh thyme
  • 2 tbsp olive oil
  • 1.5 kg potatoes, peeled and thinly sliced
  • 425 g (about 425 ml) vegetable stock

Equipment

  • Frying pan
  • 1.5 litre gratin or baking dish
  • Sharp knife or mandoline
  • Vegetable peeler

Instructions

  1. Heat your oven to 200C (180C fan, gas 6) so it is fully up to temperature before the potatoes go in, which helps the top crisp up.
  2. Warm the olive oil in a frying pan over medium heat, then cook the onions and thyme sprigs until soft and lightly golden, about 5 minutes, so the onions taste sweet and mellow rather than sharp.
  3. Lightly oil a 1.5 litre gratin dish, then spread an even layer of sliced potatoes across the base.
  4. Scatter over some of the softened onions, then keep alternating layers of potato and onion, finishing with a neat top layer of potato so it browns and crisps.
  5. Pour the stock evenly over the whole dish, letting it soak down between the layers to keep everything moist as it bakes.
  6. Bake for 50 to 60 minutes until the potatoes are tender all the way through and the top is deep golden and crisp. Test with a knife: it should slide in with no resistance.
  7. Let it rest for 5 minutes before serving so the layers hold together when you cut in.

Tips from the kitchen

  • Slice the potatoes thinly and evenly (a mandoline helps) so they cook at the same rate and layer neatly.
  • Press the layers down gently before adding stock so the potatoes stay submerged and cook through.
  • For extra crispness on top, brush the final potato layer with a little oil before baking.

Estimated nutrition per serving: 230 cal · 5g protein · 42g carbs · 5g fat

Make it your own

  • Add thinly sliced garlic between the layers for extra depth.
  • Swap thyme for rosemary or a bay leaf tucked into the layers.
  • Use chicken stock instead of vegetable for a richer, non-vegetarian version.

Storing & make-ahead

Cool, cover, and refrigerate for up to 3 days. Reheat in a 180C oven, covered with foil, for 15 to 20 minutes until hot through, uncovering at the end to re-crisp the top. You can assemble it a few hours ahead and bake when needed.

Good to know

Do I need to peel the potatoes?
Peeling gives the classic smooth texture, but you can leave the skins on floury or waxy potatoes for a more rustic dish.
Which potatoes work best?
A general all-rounder like Maris Piper or Yukon Gold holds its shape while going tender. Very waxy potatoes stay firmer, floury ones soften more.
Why is the top not crisping?
Make sure the top layer sits above the stock line and the oven is fully preheated. A quick blast under the grill at the end helps too.
Can I make it vegan?
Yes, it already is as written with vegetable stock and olive oil. Just check your stock has no hidden dairy.

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