Boulangere Potatoes

Monday 3 January 2011

I make no secret of the fact that the humble potato is my favourite vegetable. Actually I love all vegetables (except canned peas), and could quite happily become a vegetarian . . .

well . . . except for my love of a good steak, which I would really have a hard time turning my back on . . . but, I digress.

The potato . . . my favourite vegetable. Yes.

I'm not picky either about how they are prepared. I'll take em boiled, fried, baked . . . you name it!

Mashed, whole, fried until crisp, stuffed, hot cold . . .

Skins, or no skins . . . new, or old. Big or small . . . light and fluffy or waxy and solid . . .

I just love potatoes! This way of preparing them is fabulously easy and really tasty!

No need to make a cream sauce of any kind . . . just peel 'em and slice 'em (really thin, use a mandoline or your food processor) and layer them in a pan with some sliced onion, salt, pepper and thyme, and then cover with hot stock . . . oh and . . . ahem . . . BUTTER! Not lashings of it, mind, but just enough to perfectly gild the lily.

The secret to their melting tenderness is the long slow cooking they get . . . an hour covered . . . so that they melt down soft and absorb all of that lovely stock . . . and then half an hour uncovered . . . just long enough for all that buttery goodness to create a crunchy golden crust on top.

This may well be my favourite way of eating potatoes . . . but then again . . . put any potato in front of me . . . cooked in any way, and I am in . . .

HEAVEN . . . sigh . . .

The potato . . . it may look humble, but then again . . . looks are often quite deceiving are they not?

*Boulangere Potatoes*
Serves 6
Printable Recipe

Meltingly tender potato slices with a crunchy, golden crust, kinda like a good French Baguette!

1 kg floury potatoes (2.5 pounds) such as Maris Piper, Desiree, King Edwards or Idaho
2 medium onions
4 TBS butter, softened, plus extra to butter the dish
300ml of hot chicken or vegetable stock (a generous cupful)
fine sea salt
freshly ground black pepper
a few springs of fresh thyme

Preheat the oven to 180*C/350*F/gas mark 4. Butter a large shallow ovenproof dish. Set aside.

Peel the onions and potatoes and then slice them very thinly using a mandoline or a food processor. Layer them in the prepared baking dish, seasoning each layer with some salt and pepper and a few leaves stripped from the thyme and finishing with a layer of potato. Place the last layer on decoratively and press them down with the flat of your hand firmly. Pour the hot stock over top. Dot with the butter. Cover tightly with foil and then bake in the heated oven for 1 hour.

Remove the foil and bake for a further 30 minutes. The potatoes should be meltingly tender down through with a golden crunchy crust on top!


  1. Oh my goodness, but this sounds good! I, too, have never met a potato that I didn't like.

  2. This will be on my menu this week. I also love potatoes any way they are prepared or even raw. Thanks for the recipe.

  3. Marie, these look SO good I want to have them as SOON as I know "what kind" of potato to purchase. I've noted that you speak of floury potatoes from time to time, but I'm lost as to what they are? I Googled "floury potato" and it lists it as being a potato with a low sugar content. Wikipedia just "asks" the question, "What are floury potatoes?" -- no one has answered the question...yet. Are they russets? Red or white? I haven't a clue, I hope you do! :)

  4. Oh, Marie, last New Year's Day, I prepared your "Potato Pie" recipe that I served with a pork roast and sauerkraut. I ADORE that particular recipe -- you also adapted it with ham and ... ummmm, trying to think what else was in there, I know it was a vegetable, green beans doesn't sound right, but I THINK it was a green vegetable. Anyway, I used russets, because basically that's all I buy -- occasionally, with a few Yukon's thrown in here and there. I guess, I'll use russets for this recipe. I can't mess up that badly, right?
    I will have to search the archives because this "green vegetable" is making me batty. Battier? I FOUND it! Peas. The recipe called for peas. Chives and cheddar as well, of course. I love ALL your recipes!

  5. This is uncanny. I was looking for two ideas, one to do with scalloped vegs, and the other... well never mind I may find it yet, BUT, now I have a picture to aim for, because I have a few potatoes, and a few parsnips, and a few carrots. I'm going to make a scallop. Why not? Found it here. Thanks Marie.

    The other, Madame Benoit's baked maple apple beans. It's been so long since I did it. I'd like to just look through her recipe. Can't find it.


  6. Looking good! I am sure tasting good. xo Jenny

  7. I'm with you on the spud front. Love em! And this is one of my most fave ways to enjoy them too but I've not made them for ages - must correct that ;0)
    Thanks for reminding me!

  8. Thanks all! Sharon, if you e-mail me I would be happy to give you Madame Benoit's recipe for the Maple and Apple Baked beans. It's one of my treasures. xx

  9. It's been said before but this is indeed uncanny! We just happen to be having pork loin and sauerkraut today and this recipe will be perfect to go with!

  10. Another goodie. My you churn out great recipes.x

  11. They sound delicious and ..Just in thyme!

  12. Just found you from an English friend's blog. I, too, have always heard that English food and cooking was the absolute worst. I feel you will de-bunk that rumor. I cannot wait to make this dish. And as an American, I thank you for the listings in degrees, cups, pounds, etc. (Thank goodness). I am looking forward to trying many more of your recipes. Happy to find you!

  13. Great photo of one of my favourite potato dishes. The only thing that I do differently is I saute the onions first.


  14. This looks SO fabulous, but I never do well with these dishes!! Mine are never cheesy and decadent-- they turn out dry, hard, and too potato-ey. *sigh* Maybe I'll get it someday-- this looks like a winner!

  15. I e-mailed.

    And have another question for you Marie, or if anyone can answer please do. But Marie as you know, in Canada we get either Yukon Gold, red or Russets. Which should I use?


  16. You are just Brilliant! I completely agree with you about potatoes. They are just perfect. I love this recipe! I hope to try it soon... but I just bought a big bag of Yukon Golds at the grocery store, so I'll have to go through those before I can get a new bag and try this out. ;) YUM! I heard about that guy who lost weight going on an all potato diet and I seriously considered it!!! ha!

  17. I made this tonight and it was divine! Thanks for sharing :)

  18. I made this a couple of nights ago and it was really yummy. The onions just kind of melted away, so it's a good way to get another veggie into picky eaters. I'll be making this again and again. Thanks.

  19. Making this tomorrow!

    Happy Christmas

  20. Hah, there's no way I could become a vegetarian, don't get me wrong, I love veg, but I love meat more!

    Here's my take on this recipe, inspired by Hugh Fearnley-W and with a bit of beef in it (I couldn't serve a main meal at my house without some form of dense protein source!)

    Keep cooking!


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