Baker's Potatoes
This Recipe For Boulangère Potatoes is an easy, delicious French method of oven-cooking potatoes that can be ramped up with your favorite vegetables if you choose. With only 4 ingredients: potatoes, onions, broth, and herbs. It is also a low-fat alternative to other French potato bakes and, in fact, around the world, like North America's favorite scalloped potatoes. Crispy browned potatoes on top are its secret!
Recipe For Boulangère Potatoes is translated "bakery apples," or more specifically, pommes de terre boulangére, translated as "apples of the earth bakery".
But, if you search the translation of the name of this French dish, you will get many varying versions, just as you will find for the recipe itself.
It is a very easy side dish of potatoes to prepare and has far less fat and calories than many other French potato recipes, such as Aligot Potatoes or Potatoes au Gratin Recipe.
It is also much simpler but similar to the popular dish eaten in North America, scalloped potatoes.
Ingredient List
- oil
- thyme
- onions
- potatoes
- stock
How To Make Recipe For Boulangère Potatoes
- Heat oil in a heavy-bottomed pan and sauteed sliced onions with the thyme.
- In a casserole dish, cover the bottom with a layer of potatoes, then a layer of onions, and so on until all the onions and potatoes are used up, with a layer of potatoes on the top. (Scrape the frying pan with a spatula to use all the flavored oil.)
- Bake until potatoes are well browned on top and tender when tested with a fork.
Easy and quick!
Variation
Many vegetables like sliced carrots, parsnips, zucchini, eggplant, and garlic can be added in layers with the potatoes and onions; just add extra broth and a little more oil.
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📖 Recipe
Recipe For Boulangère Potatoes
Equipment
- Sharpe knife
- Mandoline slicer
- fry pan
- baking dish
Ingredients
- 1 onion thinly sliced
- sprig of thyme
- 1 tablespoon olive oil
- 2 lb floury potatoes such as Russet, Yukon Gold, Maris Piper or Desirée, peeled and sliced thinly - do not rinse.
- 1 ¼ cup vegetable stock or any flavor you have on hand (but have a little extra available just in case you need it)
Instructions
Heat oven to 350°F / 180°C / Gas 4
- Fry the onions and thyme sprigs in the oil until softened and lightly colored (about 5 minutes).
- Spread a layer of potatoes over the base of an oiled gratin dish.
- Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
- Pour over the stock and bake uncovered for 45-60 minutes until the potatoes are soft when pierced with a fork and the top is golden and crisp.
Notes
- Best type of potato for this dish is floury potatoes such as Russet, Yukon Gold, Maris Piper, or Desirée, peeled and thinly sliced - do not rinse.
- Your favorite vegetables, such as carrots, parsnips, broccoli, and garlic, can be sliced and cooked with the potatoes.
Nutrition
Did you make this & like it, or not, let us know?!