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Potatoes Boulangere A Dish to Master in Your Kitchen

Potatoes Boulangere is a classic French potato dish that is baked to perfection with onions and chicken broth. It is a simple yet delicious side dish that can easily become the star of the meal. The potatoes are thinly sliced and layered with onions, then topped with chicken broth and baked until golden brown.

The result is a warm and comforting dish that is perfect for any occasion. With its subtle flavors and easy preparation, Potatoes Boulangere is sure to become a favorite in any household.


The dish gets its name from the French word “Boulangere,” which means “baker,” as Boulangere Potatoes literally translates to “potatoes from the baker”.

In rural areas where people did not have their own ovens, the dish was traditionally cooked by bakers.

The tradition was taking a casserole of potatoes to the local baker at the end of the day to cook the dish in the baker’s cooling oven overnight.


When it comes to Easter dinner in the United States, it seems like there are two traditional meat dishes: spiral ham or leg of lamb. But when it comes to a side potato dish, it seems like some kind of potatoes Boulangere or casserole) is the go-to dish.

It complements perfectly most meat, chicken, or fish dishes, especially succulent roast lamb.


Yield: 8 servings
6 tablespoons unsalted butter, plus more at room temperature for the baking dish
2 large yellow onions, halved and very thinly sliced
Kosher salt and freshly ground black pepper
1 garlic clove, halved
3 pounds fingerling potatoes, scrubbed
3 fresh thyme sprigs
4 cups chicken or turkey stock, preferably homemade


1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and thinly slice the potatoes, and peel, halve and finely slice the onions. Pick the sage leaves and finely slice most of them, leaving some whole.
3. Arrange a layer of sliced potatoes over the base of a 20cm x 30cm baking dish, followed by a layer of sliced onions, a scattering of sliced sage and a pinch of sea salt and black pepper.

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4. Keep alternating layers of potatoes and onions, lightly seasoning each layer and finishing with a layer of potatoes that slightly overlap each other.
5. Pour over the stock, season the top layer with a little salt and pepper, then scatter over the whole sage leaves and grate over the Parmesan.
6. Pop little dots of the butter all over the potatoes, then bake at the top of the oven for 1 hour, or until the top is golden and the potatoes are cooked through

FAQs for Potatoes Boulangere

  1. Q: Can I use any type of potato for Potatoes Boulangere?
  2. A: Yes, you can use any type of potato for Potatoes Boulangere. However, russet or Yukon gold potatoes are commonly used as they hold their shape well and have a nice creamy texture when baked.
  3. Q: Can I make Potatoes Boulangere ahead of time?
  4. A: Absolutely! Potatoes Boulangere can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.
  5. Q: Can I freeze leftover Potatoes Boulangere?
  6. A: Yes, you can freeze leftover Potatoes Boulangere. Just transfer it to an airtight container or freezer-safe bag and store in the freezer for up to 3 months. When ready to reheat, thaw in the refrigerator overnight and then bake in the oven until heated through.
  7. Q: Can I add other vegetables or herbs to Potatoes Boulangere?
  8. A: Absolutely! Potatoes Boulangere is a versatile dish that can be customized to your liking. You can add other vegetables such as carrots, leeks, or mushrooms for extra flavor and texture. You can also add herbs like thyme, rosemary, or parsley to enhance the taste.
  9. Q: Can I use vegetable broth instead of chicken broth for Potatoes Boulangere?
  10. A: Yes, you can use vegetable broth instead of chicken broth for a vegetarian version of Potatoes Boulangere. It will still yield a delicious and flavorful dish without the meat-based broth.
  11. Q: How long should I bake Potatoes Boulangere?
  12. A: The baking time for Potatoes Boulangere may vary depending on the thickness of the potato slices and the type of potatoes used. Generally, it takes about 1 to 1 ½ hours to bake at 350°F (175°C) until the top is golden and the potatoes are tender when pierced with a fork.
  13. Q: Can I make Potatoes Boulangere in advance and reheat it?
  14. A: Yes, you can make Potatoes Boulangere in advance and reheat it. Just cover it tightly with foil and refrigerate for up to 24 hours. When ready to serve, reheat in the oven at 350°F (175°C) for about 20-30 minutes or until heated through.
  15. Q: Can I use dairy-free substitutes for Potatoes Boulangere?
  16. A: Yes, you can use dairy-free substitutes such as almond milk, coconut milk, or vegetable-based butter for Potatoes Boulangere if you have dietary restrictions or preferences. Just be sure to adjust the quantities according to taste and consistency.
  17. Q: Can I make Potatoes Boulangere in a slow cooker?
  18. A: Yes, you can adapt Potatoes Boulangere for a slow cooker. Layer the sliced potatoes and onions in the slow cooker, pour in the broth, and cook on low for 4-5 hours or on high for 2-3 hours until the potatoes are tender. You may need to adjust the cooking time depending on the size and power of your slow cooker.
  19. Q: Can I serve Potatoes Boulangere with other dishes?
  20. A: Absolutely! Potatoes Boulangere pairs well with a variety of main dishes such as roasted chicken, beef stew, lamb chops, or even grilled vegetables. It’s a versatile side dish that can complement many different flavors and cuisines.

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