Boulangère Potatoes
Classic French boulangère potatoes: thinly sliced potatoes layered with sautéed onions and thyme, baked in a savory vegetable stock until golden and crisp—comforting, aromatic and perfect as a side.
Servings
4
Difficulty
Easy
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Ingredients
main
- 2 pcs (finely chopped) onion
- 2 pcs thyme (sprigs)
- 2 tbsp olive oil
- 1500 g potatoes
- 425 ml vegetable stock
Directions
- Heat oven to 200C (fan 180C)/gas 6.
- Fry the onions and thyme sprigs in the olive oil until softened and lightly coloured, about 5 minutes.
- Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish.
- Sprinkle over a few onions and continue layering, finishing with a layer of potatoes.
- Pour over the vegetable stock.
- Bake for 50–60 minutes until the potatoes are cooked and the top is golden and crisp.