Boulangère Potatoes

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Oui, oui mon cheri! Here we have a cheeky cheat way to do Boulangère potatoes…

Sorry France! This is a little different from the traditional recipe but please forgive me and let me visit again because you have the best cheese and I love every single one of your potato dishes and Disneyland Paris.

Seriously though, how fancy do Boulangère potatoes sound? This dish may sound all posh and sophisticated but it’s genuinely so simple and straightforward to make. Humble ingredients and basic methods make this a French household favourite. This dish consists of four common ingredients – veg/chicken stock, onion, butter and spuds. Seriously, that’s it. I know it doesn’t sound like much, but serve it up on a cosy winters eve with your fave pie or stew and you’re sorted. Sometimes the best recipes are the basic ones. There’s something just so wholesome and rustic about boulangère potatoes and you need to try them if you haven’t already.

These are also a great alternative to a Dauphinoise if you want something a bit lighter and healthier as there is no cream. If you want a lil summery spin on this potato masterpiece, you may be interested in my zesty version – lemon boulangère. I mean you can eat what you want regardless of the season but I love these as a change to my normal roasties when I make Sunday dinners in the warmer months. What’s also great is that if you’re not the best at time management or just want an easy spud recipe, you can prepare these in advance or earlier in the day and then reheat when needed. They need minimal intervention so you can sit and let them do their thing. Don’t you just love a recipe that makes prepping a roast dinner than bit easier? For some other ways to upgrade or change up your classic roast, check out my blog post here. I cover all the classics including carrots, yorkshire puds, gravy and even an air fryer lemon roasted chicken.


metric imperial
  • 5 red skin/russet potatoes
  • 5 red skin/russet potatoes
  • 2 onions
  • 2 onions
  • 2oz butter
  • 40/50g butter
  • 1 chicken or veg stock cube/pot
  • 1 chicken or veg stock cube/pot
  • 7fl oz boiling water
  • 200ml boiling water
  • Plenty of salt and pepper
  • Plenty of salt and pepper


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Peel and slice your potatoes and onions.
  3. In a large pan (or two) fry off your potatoes and onions in butter until some pieces have browned slightly.
  4. Once browned pour into an ovenproof dish.
  5. Make your stock and pour over your potatoes, until just covered.
  6. Place in the oven and cook for 20-30 mins until soft but browned on top.
  7. (If you want to be professional you can keep your onions and potatoes separate, brown them of separately and then do a layer of potatoes followed by a layer of onion. Continue that until it’s all used up ending with a potato layer on top and follow the rest of the steps).