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    Home » Vegetables

    Boulangère Potatoes

    Published: Jan 18, 2022 · Modified: Jan 9, 2024 by Tammy Circeo · This post may contain affiliate links · 2 Comments

    Yum
    Jump to Recipe Print Recipe

    The tale is that back in the day, not every one had an oven in their house. You can imagine how this could present a problem when one wanted to actually bake something. And that's how Boulangère Potatoes came about. Read on.

    Boulangere Potatoes in a baking dish with thyme lying beside

    On to the tale ... the French homemakers didn't allow their lack of an oven at home keep them from serving a beautiful baked potato dish for Sunday lunch after church. They knew that the oven was still hot at the boulangerie, the bakery, and they dropped off their potatoes to bake while they attended the morning service.

    Potatoes and onions being thinly cut on a cutting board

    Boulangère Potatoes require a strong potato so I recommend a baking potato. They should be cut thin as should the onions.

    Layered potatoes, onions, and thyme in a baking dish

    How to build Boulangère Potatoes

    Butter a baking dish, then layer in the thinly sliced potatoes and onions and sprinkle over some fresh thyme leaves. Make two or three layers, seasoning each with salt and pepper as you go.

    Finally, pour over some chicken broth and put some pats of butter on top. Put the baking dish in a low oven covered for about an hour, then take the cover off and let the top crisp up.

    The layered potatoes, onion, and thyme topped with butter pats

    How to serve Boulangère Potatoes

    This could almost be a meal unto itself, but I believe in balancing the carbs with an ample amount of protein. Therefore, I recommend serving Boulangère Potatoes with a roast chicken, a steak, a roast leg of lamb ... you get the picture? Boulangère Potatoes are fabulous with any roasted or grilled meat.

    Baked Boulangere Potatoes with crispy potato slices on top

    Recipe

    Boulangere Potatoes in a baking dish with thyme lying beside

    Boulangère Potatoes

    Tammy Circeo
    The tale has it that this layered potato and onion dish originated with French homemakers who didn't have a home oven. They would take it to the boulangerie (the bakery) on Sunday morning on their way to church, and pick it up on the way back home for Sunday dinner.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Course Side Dish
    Cuisine French
    Servings 6 servings

    Ingredients
      

    • 2½ pounds baking potatoes
    • 1 large onion
    • 2 Tablespoons butter
    • 4-5 thyme sprigs
    • salt and pepper to season
    • 1½ cups chicken or vegetable stock heated

    Instructions
     

    • Preheat the oven to 350°F.
    • Wash the potatoes and slice them thinly with a sharp knife, mandoline, or food processor. Cut the onion in half lengthwise, then in thin slices across.
    • Butter a baking dish. Make layers of the potatoes and onions. Top each layer with thyme leaves, salt, and pepper. Finish with a layer of potatoes in an overlapping pattern.
    • Pour the chicken or vegetable stock over, then cut the butter into small pieces and place them evenly on top of the last potato layer. Cover and bake for 1 hour or until the potatoes are soft all the way through.
    • Uncover, raise the heat to 425°F and bake until the potato slices on top are golden brown.
    Keyword potato casserole, potatoes, potatoes and onions
    Yum

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    About Tammy Circeo

    Reader Interactions

    Comments

    1. Lexa

      January 23, 2022 at 8:02 am

      5 stars
      These boulangère potatoes were so delicious! I cane across your site yesterday and am in love! Incredible recipes!
      Thanks so much.

      Reply
      • Tammy Circeo

        January 23, 2022 at 1:16 pm

        Thank you, Lexa! I'm glad you enjoyed the recipe and that you'll try more.

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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