Boulangère potatoes

Preparation info

  • Serves:


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

‘Boulangère’ (’baker’ in French) potatoes are put into the bottom of the baking oven and any juices drip in. Here, we add our juices and butter to the dish on purpose! This is Gratin dauphinoise with stock instead of milk and cream.



  1. Follow the method to make the onion base and add the garlic. Pour the boiling water over the stock cube in a bowl and stir until dissolved.
  2. Layer the potatoes and onion in an ovenproof dish. Pour the stock over and dot the butter on the top.