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pommes boulangÈre

This is a typically French method of oven-cooking potatoes, and it is easy to prepare. As a bonus, it is a lighter and healthier alternative to Gratin Dauphinoise, but no less delicious.

Prep: 20 minutes

Cooking: 1 hour

Serves: 4


·         1 onion, thinly sliced

·         sprig of thyme

·         1 tbsp olive oil, or Rice Bran oil

·         1kg floury potatoes ( such as Maris Piper or Desirée), peeled and sliced thinly – do not rinse

·         300ml vegetable stock (but have a little extra available just in case you need it) – actually, any stock will do.


Heat oven to 180°C (Gas 4).

  1. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 minutes).
  2. Spread a layer of potatoes over the base of an oiled gratin dish.
  3. Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
  4. Pour over the stock and bake uncovered for 45-60 minutes until the potatoes are cooked and the top is golden and crisp.