When the oven is hot and a cozy family dinner calls, Boulangere Potatoes deliver layers of tender potato and sweet caramelized onion. Slowly baked with a splash of stock and fresh thyme, they turn golden and fragrant—a comforting side that’s just right alongside a simple roast or Sunday gathering.
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You’ll Adore This Simple Side
- Effortless Layering – Just slice, layer, and bake for a stunning result.
- Cozy Aroma – Your kitchen will smell like a French bistro.
- Real Ingredients – Simple pantry staples create incredible flavor.
- Perfectly Tender – Every bite of this savory French layered potato casserole is melt-in-your-mouth delicious.
What You’ll Need for Boulangere Potatoes
For the potatoes
- Russet Potatoes – Peeled and thinly sliced for that perfect, tender bite.
- Yellow Onion – Thinly sliced to melt into the layers beautifully—don’t skip it!
For the richness
- Unsalted Butter – Melted and brushed for that irresistible golden finish.
- Olive Oil – A drizzle to coat the potatoes and onions for even cooking.
For seasoning
- Kosher Salt – Just the right amount to enhance all the flavors.
- Freshly Ground Black Pepper – Adds a subtle warmth to every bite.
For the broth
- Chicken or Vegetable Broth – Warmed and poured over the layers for deep, savory flavor.
For the finish
- Fresh Thyme – A couple of sprigs on top for that herby, aromatic touch.
Your Cozy Cooking Timeline
I know that seeing a longer cook time can feel a little daunting on a busy weeknight, but trust me, this recipe for Boulangere Potatoes is mostly hands-off time. You’re really only actively working for about 20 minutes to get everything sliced and layered.
Once it’s in the oven for that 75-minute bake, you’re free to set the table, relax with a cup of tea, or finish up the main course, like a simple roast chicken. It’s the perfect rhythm for a slower, cozy weekend evening where the fragrance of golden tender potatoes with thyme can fill your home.
If you adore potatoes but need something faster for a weeknight, you might love my quick Homemade Oven Chips as an alternative.
Boulangere Potatoes
Ingredients
- 2 pounds russet potatoes peeled and thinly sliced
- 1 large yellow onion thinly sliced
- 3 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper freshly ground
- 2 cups chicken or vegetable broth warmed
- 2 sprigs fresh thyme
Equipment
- oven
- baking dish
- basting brush
Method
- Preheat your oven to 375°F (190°C) and lightly brush a 2-quart baking dish with 1 tablespoon of the melted butter.
- In a large bowl, combine the sliced potatoes and onions. Drizzle with the olive oil and the remaining 2 tablespoons of melted butter, then sprinkle with the salt and pepper. Toss everything together until the slices are evenly coated.
- Arrange half of the potato and onion mixture in an even layer in the prepared baking dish. Pour 1 cup of the warmed broth evenly over the layer.
- Arrange the remaining potato and onion mixture over the first layer and pour the remaining 1 cup of broth over the top. The broth should come about halfway up the sides of the potatoes. Place the thyme sprigs on top.
- Cover the dish tightly with aluminum foil and bake for 45 minutes. The potatoes should be tender when pierced with a knife.
- Remove the foil and continue baking for another 25-30 minutes, or until the top is golden brown and the edges are crispy.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tweaks for Special Diets
I love making my kitchen a welcoming space for everyone, and this Classic Boulangere Potatoes recipe is wonderfully adaptable. For my sugar-conscious friends, the dish is naturally a great option, but here are a few gentle tweaks I sometimes make. Using a robust vegetable broth ensures the dish is completely vegetarian, and you can control the salt to your liking. For a lower glycemic index, the russet potatoes work beautifully, but you could also experiment with a mix of sweet potatoes for a different nutrient profile.
Portion size is also a simple way to keep things blood sugar friendly. I find that serving a smaller portion alongside a big green salad and a lean protein creates a perfectly balanced, glucose-friendly plate. Remember, it’s all about finding what feels good for your body while still enjoying the comfort of real food.
My Favorite Pro-Tips for Perfection
Over the years, I’ve made this French potato bake more times than I can count, and I’ve picked up a few little tricks that make all the difference.
- Flavor Swap: While I adore thyme, rosemary or a herbes de Provence blend are gorgeous alternatives that transport you straight to the countryside. It’s a simple way to make this savory baked potatoes dish feel new again.
- Diet Tweak: To make it richer, a sprinkle of grated Gruyère cheese over the top for the last 10 minutes of baking is divine. For a lighter version, simply skip the butter and use a bit more olive oil.
- Prep/Texture Fix: The key to those perfectly tender layers is ensuring the broth comes about halfway up the potatoes. If you’re nervous, you can gently press down the top layer before baking. Also, don’t skip warming the broth—it helps the cooking start evenly. For another fantastic layered dish, check out my Butternut Squash Gratin.
- Storage/Reheat Tip: These potatoes reheat wonderfully. Cover with foil and warm in a 350°F oven until heated through. A splash of broth or water before reheating helps keep them moist. They also pair beautifully with other cozy sides, like my Colcannon Mashed Potatoes for a full potato feast!
The Simple Goodness in Every Bite
While this is a comforting dish, it’s made with wholesome, real ingredients that offer their own benefits. Potatoes are a great source of potassium and vitamin C, especially when you leave the skin on (though we peel them for this specific texture). Using broth instead of heavy cream, as in some other potato bakes, makes this a lighter alternative. Onions add flavor and beneficial antioxidants.
This style of slow-roasted potatoes in chicken broth allows the ingredients to really shine without needing heavy sauces. For more on the benefits of using whole, real ingredients in cooking, the James Beard Foundation recipe philosophy aligns beautifully with this approach. If you’re looking for another nutrient-packed side, my Roasted Sweet Potatoes are a family favorite. For a different take on a classic, my Potato Salad is perfect for picnics.
A Lighter Take on a Classic
If you’re looking to lighten up this classic Boulangere Potatoes recipe, it’s wonderfully easy to do without sacrificing flavor. I often use a low-sodium vegetable broth to better control the salt content. You can also reduce the butter by half and increase the olive oil for a heart-healthier fat profile.
For a dairy-free version, simply omit the butter entirely and use all olive oil—the results are still deliciously golden. If you love the idea of a gratin but want more vegetables, try adding thinly sliced zucchini or mushrooms between the potato layers. You might also enjoy my Gratin de Legumes for a veggie-forward version. For another simple, healthy side, my Baby Potatoes with herbs are a quick option.
How to Serve Your Boulangere Potatoes with Style
I love how these potatoes transform a simple meal into something special. I remember serving them at a casual friendsgiving years ago, and they were such a hit that they’ve become a requested staple. The way the golden top crackles as you spoon into the tender layers underneath is pure comfort.
They are the perfect partner to a simple Potatoes au Gratin with Ham for a hearty meal, or alongside a roasted chicken or beef tenderloin for a Sunday dinner. For a brunch twist, a spoonful next to some sunny-side-up eggs is absolutely divine. A crisp green salad with a sharp vinaigrette is the ideal side to cut through the richness. Don’t forget to check out my Sweet Potato Casserole for another holiday favorite.
Common Mistakes (And How to Avoid Them)
Even the simplest recipes have their pitfalls, but a little knowledge goes a long way. Here’s how to ensure your Boulangere Potatoes turn out perfectly every time.
- Not Slicing Evenly: If your potato slices are different thicknesses, they’ll cook unevenly. Using a mandoline (carefully!) or a very sharp knife ensures each thinly sliced potato bakes in broth to the same tender perfection.
- Using Cold Broth: Pouring cold broth over the potatoes can shock them and slow down the cooking process. Taking a moment to warm it up first, as the BBC Food recipe guide recommends, makes a real difference in achieving that even, tender texture.
- Skipping the Foil: The initial covered bake is crucial for steaming the potatoes until they’re fork-tender. If you skip this, the top might brown too quickly while the inside remains crunchy.
- Overcrowding the Dish: Using a dish that’s too small makes the layers too deep, and the potatoes won’t cook properly. A 2-quart dish is ideal for allowing the heat and steam to circulate. For another dish that uses a similar layered technique, see my Stuffed Potato Nests.
I learned about the broth temperature the hard way with my first attempt—let’s just say dinner was a little later than planned! But that’s the beauty of cooking; we learn and our recipes get better each time. For more inspiration on potato dishes, my Smashed Potatoes are a fantastic, easy side.
How to Store and Enjoy Later
One of my favorite things about this Russet potato and onion bake is that it makes fantastic leftovers. I often make a full dish on a Sunday to enjoy with a roast, and then we have it for a few days after. The flavors meld together even more, making it a wonderful quick side for weeknights.
Let the potatoes cool completely before transferring them to an airtight container. They’ll keep in the refrigerator for up to 4 days. To reheat, I find the oven is best. Place them in a baking dish, add a tiny splash of broth or water to keep them moist, cover with foil, and warm at 350°F for about 20 minutes, or until heated through. You can also reheat single portions in the microwave, though the top won’t be as crispy. For another great make-ahead side, try my Sweet Potato Hash. And if you love seafood, my Gratin de Poisson is a deliciously different baked option.
Ready to Make This Cozy Classic?
I truly hope you feel inspired to bring the warmth of these Boulangere Potatoes to your own table. There’s something so satisfying about creating a dish that feels both humble and elegant. I’d love to hear how it turns out for you!
If you’re looking for more comforting recipes to round out your meal, here are a few of my go-to sides that pair beautifully.
More Cozy Potato Sides You’ll Love
If you enjoyed this classic, here are a few more comforting potato dishes to try.
Potatoes au Gratin with Ham – A hearty, cheesy casserole that’s a meal in itself.
Colcannon Mashed Potatoes – Creamy mashed potatoes with kale or cabbage for a Irish-inspired twist.
Smashed Potatoes – Crispy, salty, and impossibly easy to make.
Sweet Potato Casserole – A sweet and savory classic that’s perfect for the holidays.
Frequently Asked Questions
What are potatoes boulangere?
Boulangere Potatoes are a classic French dish of thinly sliced potatoes and onions baked in broth until tender and golden. Unlike gratin dishes that use cream, this savory baked potatoes casserole is lighter, allowing the pure flavors of the ingredients to shine through. The name translates to “baker’s potatoes,” as they were traditionally baked in a baker’s oven.
What is the difference between dauphinoise and boulangère potatoes?
The main difference is the cooking liquid. Dauphinoise potatoes are baked in a rich, creamy sauce, often with cheese and garlic, resulting in a very decadent dish. Boulangere Potatoes, on the other hand, are baked in stock or broth, making them a lighter, savory French layered potato casserole that highlights the potatoes and herbs. It’s a wonderful alternative if you’re looking for comfort without heaviness.
What does boulangère mean in cooking?
“Boulangère” is French for “baker’s wife.” In cooking, it refers to a style of dish that was historically taken to the local bakery to be cooked in the residual heat of the bread ovens after the bread was done. This history of pommes boulangère explains how these simple, slow-cooked dishes became a community tradition.
Why are they called boulangère potatoes?
They are called boulangère potatoes because of that lovely old tradition. Families would assemble the dish and then take it to the village baker to be cooked in the gradually cooling oven. This method of slow-roasted potatoes in chicken broth allowed for a deeply flavorful, communal meal, and the name has stuck ever since.
