SideFrance

Boulangère Potatoes

Name: Boulangère Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: France
Ingredients: 2 finely chopped Onions; sprigs of fresh Thyme; 2 tbs Olive Oil; 1.5kg Potatoes; 425g Vegetable Stock

Boulangère Potatoes is a classic France side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Onions, Thyme, Potatoes and Vegetable Stock, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.

If you enjoy authentic France cooking, be sure to also explore our recipe for Brie Wrapped In Prosciutto & Brioche.

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Ingredients

Onions2 finely chopped
Thymesprigs of fresh
Olive Oil2 tbs
Potatoes1.5kg
Vegetable Stock425g

Step-by-Step Instructions

5 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Heat oven to 200C/fan 180C/gas 6.

Step 2🍳 Fry⏱️ 5 mins

Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).

Step 3

Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish.

Step 4✨ Serve

Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes.

Step 5🥧 Bake⏱️ 50-60 mins

Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Boulangère Potatoes carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

To substitute whole eggs in baking, unsweetened applesauce, mashed banana, or a commercial egg replacer can work smoothly depending on whether the recipe is sweet or savory.

Chef Technique Tips

Resist the urge to open the oven door during the first two-thirds of the baking cycle. Opening the door vents trapped heat and steam, which can cause delicate baked goods to deflate or lose their rise.

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