French Boulangère Potatoes (Potato and Onion Bake)

A spoon of Boulangere potatoes over a dish.

French Boulangère Potatoes (Potato and Onion Bake)

French Boulangère Potatoes AKA Potato and Onion Bake - delicious and easy to make. Enjoy maximum flavour from layers of humble potato and onion baked to perfection. A crispy golden top with soft, creamy potatoes underneath.

5 from 1 vote

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Course: Side Dish

Cuisine: French

Prep Time: 10

Cook Time: 1 15

Total Time: 1 25

Servings:

Calories: 242kcal

Author: Sarah James

Equipment

Food processor fitted with a slicing attachment, mandoline or a sharp kitchen knife and chopping board.
Casserole dish - I used a 2 litre 30 cm / 12 inch by 20 cm / 8 inch ovenproof dish to make enough for 8 to 10 people.
For a 4 person serving I use a 1.5 litre 18 cm / 7 inch by 26 cm / 10 inch ovenproof dish.
For 2 servings I use a 750 ml 17cm / 6 ½ inch by 17 cm / 6 ½ inch ovenproof dish.

Ingredients

2 kg potatoes Floury varieties are best - eg. Maris Piper King Edward or Russet.
2 large onions
1 tsp salt
1 tsp pepper
1 tbs fresh thyme
400 ml vegetable or chicken stock
200 ml milk I used semi skimmed
75 g unsalted butter

Metric - US Customary

Instructions

Grease your casserole dish.
Preheat your oven to 180 °C, 160 °C Fan, 350 °F, Gas Mark 4.
Peel and thinly slice your potatoes about 2 mm thick. If using a food processor use a 2mm slicing attachment.
Keep your potato slices in water while you slice and cook your onions.
Slice your onions to 2 mm thick.
Microwave onions in a bowl with a nob of butter for 2 to 3 minutes on full power until soft.
Alternately layer the potatoes and onions, starting with the potatoes. Add plenty of seasoning and sprinkle with thyme.
Carry on like this until you have used all the potatoes and onions. The slices of potatoes should overlap slightly within each layer.
Dot the final layer of potato with half of the remaining butter before pouring over the milk and hot stock.
Cover with foil and bake for about an hour.
Remove foil and dot with the remaining butter and bake for a further 30 minutes until golden. If making a 2 servings dish, bake for a further 10 to 15 minutes. A 4 servings dish will need 15 to 20 minutes.

Notes

Casserole dish sizes are approximate; they don’t have to be exactly these dimensions as this recipe is quite forgiving.
Potato and Onion bake will keep for up to three days in an airtight container stored in the fridge.
Reheat in a 180 C oven, covering with foil to prevent the top from going too dark. 20 to 25 minutes for a large casserole dish or 15 to 20 minutes for a small casserole dish.
Nutrition information is approximate and meant as a guideline only.