Boulangere potatoes

Boulangere potatoes

Lighter and healthier than Dauphinoise and just as impressive.
  • Time 90minutes
  • Serves 6
  • Difficulty Easy


2kg floury potatoes, either Maris Piper or King Edward

1 Large onion

3-400ml Good quality chicken stock

Salt and pepper to season

Extra virgin olive oil


  1. Thinly slice the potatoes and onions, either on a mandolin or with a knife.
  2. Heat the chicken stock to a simmer before assembling the dish.
  3. Line an oven proof dish with a little olive oil, then layer the potatoes and onions, seasoning each layer with a little salt and pepper.
  4. When the dish is filled, cover the potatoes with the chicken stock, and then add a little more olive oil, which will help crisp the potatoes to finish the dish.
  5. Cover with tin foil and bake for 60 mins at 200c. Take out of the oven and leave to rest for 30 mins, then cook for another 20-30 mins at 200c.


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