Potatoes boulangère

    2 hours 5 min

    Slowly baked potato dishes are always popular, and this version is made with stock instead of the usual cream and cheese.

    19 people made this

    Serves: 6 

    • 750 g (1 lb 10 oz) floury potatoes, such as King Edwards, peeled
    • 225 g (8 oz) onions, thinly sliced
    • Salt and black pepper
    • Freshly grated nutmeg
    • 1-2 cloves garlic, crushed
    • 600 ml (1 pint) vegetable stock
    • 1 tablespoon 70 per cent fat spread

    Prep:35min  ›  Cook:1hr30min  ›  Ready in:2hr5min 

    1. Slice the potatoes by putting them through the thin blade of a food processor or using a sharp knife. Put them in a bowl with the onions, cover with cold water and leave to soak for 15 minutes to remove some of the starch and soften the onions.
    2. Heat the oven to 180°C (350°F, gas mark 4). Drain the potatoes and onions and pat them dry with kitchen paper. Arrange a layer of onions and potatoes in the base of a shallow ovenproof serving dish. Season with salt, pepper and nutmeg to taste, then repeat to make four or five layers in total, ending with the seasonings.
    3. Stir the garlic into the stock, then pour it over the vegetables. Dot the top with the fat spread. Bake for 1 hour 30 minutes, or until the top is browned and the potatoes feel soft when they are pierced with a skewer. Leave the dish to stand for 5 minutes before serving.

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    Reviews in English (4)


    Used different ingredients. I was taught how to do this by a French friend, but a much simpler version: peel and cut pots into chucks/slices, use shallot slices as an alternative to onions and put a bit of butter on top (after the stock). I don't do any of the soaking business. It is seriously easy and delicious. I was really impressed when I first tried it.  -  27 May 2011


    Altered ingredient amounts. I lightly fried the onions first until translucent & didn't bother with the garlic & found it tasted lovely and was really easy to make. I put slightly too much nutmeg in & would only add one pinch to one layer when I make it again. It also tasted lovely cold.  -  20 Mar 2010


    Made this to accompany lamb shanks at the weekend. I only used a dash of nutmeg, and after soaking the potato and onions, dabbed them dry with a clean teatowel, placed them in a plastic food bag with the nutmeg, salt and pepper, gaver them a good shake to cover, before placing in a ovenproof dish for cooking. They took about 1hr to cook and in fact were even then a bit overcooked as the slices of potato fell apart rather too easily. However the taste was great and I would do them this way again.  -  17 Jan 2012