Boulangère Potatoes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

The French Kitchen: A Cookbook

The French Kitchen

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
  • 25 g butter
  • 300 ml hot chicken or vegetable stock
  • sea salt
  • freshly ground black pepper
  • a few sprigs of thyme


    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 stalks) sprinkled over each. Finish with a layer of potatoes and try to make a neat overlapping pattern with them. Using the flat of your hand, press down the potatoes firmly.

    Pour in the hot stock. Cut the remaining butter into little pieces and dot the top with them. Cover with tin foil and cook for 1 hour.

    Remove the foil and bake for a further 30 minutes. The potato should be soft all the way through and the top layer golden brown.