Boulangère Potatoes

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in
The French Kitchen: A Cookbook

By Joanne Harris and Fran Warde

Published 2002

  • About

This dish takes time; don’t rush it! The result is worth it: meltingly tender potato slivers topped with a crunchy, golden crust like French bread, hence the name, Pommes Boulangère.


  • 1 kg floury potatoes, such as Maris Piper, Desiree, King Edwards or Idaho
  • 2 onions


Heat the oven to 180°C/gas 4.

Peel the potatoes and slice them very finely using a mandolin or a food processor. Slice the onions in the same way.

Butter an ovenproof dish and make layers of the potatoes and onions, with seasoning and the thyme leaves (stripped from the st