Potato Boulangère

Potato Boulangère, sliced potato, onion and herbs cooked in stock, is a healthy vegetable accompaniment to your meal and suitable for most diets.

The name, Potato Boulangère, references its origins, the French baker. It was to him that villagers took their prepared dish to be cooked. During the middle of the day, between the early morning and afternoon baguette bake, the still-hot ovens were not used and, by taking on this long, slow domestic cooking, he became central to village life.

This potato dish is versatile and appropriate for many occasions, including parties and catering for large numbers of guests. It can be kept warm without losing its quality; or it can be chilled and re-heated. To ensure the potato and onion develop a soft texture and the flavours mingle, use a shallow pan.

Diets for which Potato Boulangère is suitable:

Diabetic, Dairy Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 15 mins | Cook: 60+ mins | Serves: 4

450 gm (1 lb) potatoes, peeled (2 large potatoes)
1 medium onion, peeled.
250 ml (1 cup) stock*
2-3 sprigs of sage, rosemary or thyme**
1/2 tsp salt***
1 tsp cracked black pepper
1 tsp oil
50gm Parmesan cheese, grated (optional, not Dairy Free or Vegan).


PRE-HEAT oven to 180 C/350 F/Gas 4.
GREASE an ovenproof dish approximately 28x20x5cm (11x8x2 inches).
CHOP the herbs (removing from the rosemary leaves from the stem first).
CUT the onions in half and slice very finely. (Use a mandolin if you have one.)
SLICE the potatoes finely.
ARRANGE a layer of sliced potatoes over the base of the dish.
TOP with a layer of sliced onions followed by a scattering of herb and a sprinkle of salt and pepper.
CONTINUE layering the potatoes and onions alternately, finishing with a layer of potatoes that slightly overlap as the top of the dish.
POUR the stock over the potatoes.
SEASON with remaining salt and pepper.
BRUSH with oil. (If adding Parmesan cheese sprinkle this over the potatoes and the oil is not necessary.)
COVER with foil or parchment and bake for 40 minutes.
REMOVE the cover, return to the oven and bake until the top is crisp and the potatoes cooked (test with a skewer). This should take 20-30 minutes.****


– Suitable accompaniment to many meals.
– With salads.


* Vegetable or beef stock, as suitable for the diet. If using stock cubes or purchased stock check suitability for Gluten Free diets.
** Replace fresh herbs with 1 tsp dried herbs.
*** Caution with adding salt: if a commercial stock is used added salt may not be necessary.
**** The dish can be pre-cooked and then reheated for 30 minutes.

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