How To Cook Boulangere Potatoes

How To Cook Boulangere Potatoes

How To Cook Boulangere Potatoes

Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and forget them. Great for busy households and even better you can make 2 at once, eat one save one or even freeze for later. Originally Boulangere Potatoes were cooked by French bakers as there ovens were cooling down for the day. They would turn of the ovens, place their particular mix of potatoes in the oven whilst cleaning the bakery. About an hour and a half later when they were done so were their Boulangere Potatoes. the word Boulangere is a French word for baker. Now for the quick method of how to cook Boulangere Potatoes.

How To Cook Boulangere Potatoes The Quick Method

Thinly slice some potatoes or use a mandolin, one large potato per person I use. Boil the kettle and then dissolve one vegetable stock cube in a measuring cup. (as per instructions on veg stock cube) Arrange sliced potatoes in a shallow dish, add a knob of butter and pour over the veg stock. Cover with tin foil and place in the oven at 170c for about on hour fifteen mins. Remove foil add a little grated cheese on the top return to the oven and they are done. Its the simplest method ever. The kids love them with anything and they are so quick and easy to prepare.

 (My review of the Benriner Japanese Handheld Mandolin Slicer)

Homemade Boulangere Potatoes (with thyme)

To add more or different flavours you could add other herbs to you Boulangere Potatoes with rosemary and garlic


This is a classic French dish, layering potatoes with onion and garlic in a light stock. The name originates from the French for bakery “boulangerie”. This history of boulangere potatoes is that centuries ago in rural France, people did not own their own ovens. So instead they took their potato casseroles along to the local baker who cooked them in the bakery ovens. Therefore, the name boulangere potatoes (or bakers potatoes).  They are a great alternative to roast potatoes for Sunday lunch. Soft potatoes on the bottom, a crispy layer of potato on the top. Served alongside a roast and some vegetables they are delicious.

how to cook Boulangere Potatoes

Boulangere Potatoes

Now if you want to go for the full authentic Boulangere Potatoes then there is a few extra steps involved. You need to firstly fry off some onions. Some recipes direct you to just layer the onions raw with the potatoes but I like a little more texture and flavour in my Boulangere Potatoes. Do go out to your garden and get some herbs, free extra flavour. Woody herbs are best as they withstand the lengthy cooking time.

How do you make your Boulangere Potatoes?


Our easy boulangere potatoes are cooked in vegetable stock in the oven for around an hour. During this time the potatoes absorb most of the stock resulting in this easy potato side being packed full of savoury flavour.


Both dishes comprise thin layers of potatoes baked in the oven. However, Dauphinoise is cooked with milk, cream or a combination of both. Whereas, Boulangere potatoes are cooked in a vegetable or chicken stock.


This dish comprises layered potatoes without cream. Instead, this healthier potato side contains only a little butter and is cooked in vegetable stock. A lower fat option to other gratin style potato sides which contain cream and often some added cheese.

how to cook Boulangere Potatoes

Boulangere Potatoes

Potatoes, the humble ingredient that can be transformed into many delight. With this super quick prep method you can slam them in the oven and forget them
No ratings yet
Prep Time 10 minutes
Cook Time 2 hours
Course Side Dish
Cuisine French
Calories 263 kcal


  • 1 kg potatoes sliced thinly
  • 1 Large onion sliced thinly
  • 250 ml veg stock
  • 30 g butter
  • 1 twist salt & pepper
  • 1 pinch thyme dried or fresh


  • Fry the onions in 10g of butter
    1 Large onion
  • Whilst the onions are frying slice the potatoes thinly or use a mandolin
    1 kg potatoes
  • When the onions are brown on the edges remove from heat 
  • Now add the potatoes and fried onions into a shallow oven proof dish Season each layer and add the herbs of your choice 
    1 pinch thyme
  • Pour on the stock and add the butter Cover with foil and place in the oven for about an hour
  •  Remove the foil and cook for a further 30 minutes so the edges of the potatoes go brown and crispy


For a different flavour profile swap the veg stock for beef stock 


Calories: 263kcalCarbohydrates: 45gProtein: 5gFat: 6gSaturated Fat: 4gFiber: 5gSugar: 4g
Keyword Boulangere Potatoes, French Potatoes, Slowcooked potatoes
Tried this recipe?Let us know how it was!
Can you freeze boulangere potatoes

yes you can freeze Boulanger potatoes, cool completely. Cover with foil; freeze for up to 3 months. To serve (from frozen), cook in a preheated oven at 180°C (160°C fan) mark 4 for 50 min, remove foil halfway, until piping hot. 

Can I reheat boulangere potatoes

Yes you can reheat boulangere potatoes. Boulangere potatoes will keep for a few days in the fridge and be served as a side with anything

More Potato Recipes

Sweet potato Wedges

Best potato Wedges 

Dauphinoise Potatoes