Mary Berry Boulangère Potatoes Recipe

Mary Berry Boulangère Potatoes is a comforting French-inspired dish made with thinly sliced potatoes layered with onions, herbs, and a savoury stock that bakes into a beautifully tender, golden-topped casserole. This recipe offers a lighter alternative to creamy potato gratins while still delivering incredible flavour and a melt-in-the-mouth texture. It’s perfect for Sunday roasts, holiday dinners, or weeknight meals when you want a warm, rustic side that doesn’t feel heavy.

With minimal prep and easy ingredients, this dish is ideal for cooks at every level.

What are Mary Berry Boulangère Potatoes?

Mary Berry Boulangère Potatoes is a traditional French side dish where thin potato slices are layered with onions, thyme, and seasoning, then baked slowly in stock until soft and golden. Unlike gratins that use cream, Boulangère relies on broth for moisture, giving the potatoes a soft, delicate finish with crisp edges on top. The flavour deepens as the layers absorb the herbs and stock, creating a simple yet flavourful accompaniment to meats or vegetarian mains.

Other Mary Berry Popular Recipes

• Mary Berry Crushed New Potatoes with Garlic
• Mary Berry Potato Gratin
• Mary Berry Dauphinoise Potatoes
• Mary Berry Onion and Fennel
• Mary Berry Luxury Fish Pie

Why This Recipe Is Worth Trying

• Lighter than creamy gratins – Uses stock instead of cream while staying flavourful.
• Perfect with roast dinners – A classic side dish for chicken, lamb, or beef.
• Budget-friendly ingredients – Uses potatoes, onions, herbs, and broth.
• Easy to prepare – Minimal effort with impressive results.
• Great for batches – Ideal for feeding a crowd or preparing ahead.

Essential Ingredients to Make Mary Berry Boulangère Potatoes

• 1kg potatoes, peeled and thinly sliced
• 2 medium onions, finely sliced
• 400ml chicken or vegetable stock
• 2–3 tablespoons butter, melted
• 2 garlic cloves, crushed
• Fresh thyme sprigs or ½ teaspoon dried thyme
• Salt and black pepper to taste
• Optional: 50g grated Gruyère or cheddar on top for a richer finish

Handy Kitchen Tools for Best Results

• Mandoline or sharp knife for thin slicing
• Large mixing bowl
• Ovenproof baking dish
• Aluminium foil
• Pastry brush
• Ladle or measuring jug

Step-by-Step Guide to Making Mary Berry Boulangère Potatoes

• Prepare the potatoes – Slice 1kg potatoes thinly (3–4mm) for even cooking.
• Slice the onions – Cut 2 onions into thin rings to layer between potatoes.
• Season the layers – Toss potatoes with salt, pepper, and garlic for balanced flavour.
• Assemble the dish – Layer potatoes and onions alternately in a baking dish, finishing with a potato layer.
• Add thyme – Sprinkle fresh or dried thyme between layers for a classic Boulangère aroma.
• Pour in the stock – Add 400ml stock, ensuring it reaches about halfway up the dish.
• Drizzle with butter – Spoon or brush melted butter across the top to help brown.
• Cover and bake – Cover with foil and bake at 180°C (350°F) for 45 minutes.
• Uncover and finish baking – Remove foil and bake for another 25–30 minutes until golden and tender.
• Rest and serve – Let the dish sit for 5 minutes before serving to allow layers to settle.

What I Got Wrong (And How I Fixed It)

• Potatoes didn’t soften enough – Cut slices thinner and ensure the stock reached midway in the dish.
• Top browned too quickly – Covered with foil during the first part of baking.
• Layers tasted bland – Seasoned between every layer, not just the top.
• Dish turned watery – Reduced stock amount slightly and baked longer to evaporate excess liquid.

Healthier Version of Mary Berry Boulangère Potatoes

• Use low-sodium vegetable stock for a lighter broth base.
• Reduce butter or replace it with olive oil for a heart-healthy version.
• Add thinly sliced vegetables like courgettes for extra nutrients.
• Use sweet potatoes for a higher-fibre alternative.
• Serve smaller portions alongside lean proteins.

Ingredient Substitutions for Mary Berry Boulangère Potatoes

• Swap chicken stock with vegetable stock for vegetarian meals.
• Use shallots instead of onions for a sweeter flavour.
• Replace thyme with rosemary for a more aromatic twist.
• Add a little white wine to the stock for depth.
• Top with breadcrumbs for a crispier finish.

Pairing Ideas: What to Serve With Mary Berry Boulangère Potatoes

• Great with roast chicken – A light alternative to creamy sides.
• Pairs well with lamb – Thyme and lamb complement each other beautifully.
• Serve with grilled sausages – Adds a rustic touch to the meal.
• Works with pan-seared fish – Especially white fish with lemon.
• Add a fresh salad – Balances the warm, comforting potatoes.
• Serve with mushroom gravy – A lovely vegetarian pairing.

Expert Tips to Make Perfect Mary Berry Boulangère Potatoes

• Slice potatoes evenly – Ensures consistent texture throughout.
• Use waxy potatoes – Such as Charlotte or Maris Peer for the best layer structure.
• Season generously – Potatoes absorb flavour, so season well.
• Let the top crisp naturally – Do not add too much butter, or it will soften.
• Check liquid level – Stock should not completely cover the potatoes.
• Bake uncovered at the end – Essential for a golden crust.

Creative Ways to Customize Mary Berry Boulangère Potatoes

• Add caramelised onions for extra sweetness.
• Mix in leeks for a softer onion layer.
• Top with cheese for a gratin-style finish.
• Include bacon pieces for a smoky flavour.
• Add a sprinkle of nutmeg for warmth.
• Layer with tomatoes for a Mediterranean twist.

Storing Mary Berry Boulangère Potatoes the Right Way

• Store in the fridge for up to 3 days.
• Cover tightly to prevent drying out.
• Reheat in the oven for the best texture.
• Avoid freezing as potatoes can become grainy.
• Add a splash of stock when reheating to revive moisture.

How to Reheat Mary Berry Boulangère Potatoes (If Needed)

• Oven method – Warm at 160°C (320°F) for 15–20 minutes.
• Microwave method – Heat in short intervals to avoid drying.
• Air fryer method – Crisp the top at 160°C for 5 minutes.

Nutritional Breakdown (per serving)

• Calories: ~190
• Carbohydrates: 30g
• Protein: 3g
• Fat: 6g
• Sodium: Moderate
• Fibre: 3g

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FAQs

Why are my Boulangère potatoes still firm after baking?

Potatoes stay firm when the slices are too thick, or the stock doesn’t reach enough of the layers. Slice potatoes 3–4mm thick and ensure the stock reaches halfway up the dish. Baking covered for the first part of the cooking time also helps soften the layers evenly.

How do I keep Boulangère potatoes from turning watery?

Excess liquid happens when too much stock is used, or the dish is baked uncovered for too short a time. Add only enough stock to come halfway up the potatoes, and finish baking uncovered so moisture can evaporate and the top can crisp properly.

Why did the tops of my Boulangère potatoes burn before the inside cooked?

If the top browns too fast, the oven temperature may be too high or the dish positioned too close to the top element. Cover with foil for the first 45 minutes and remove it only for the final stage to achieve an evenly golden top.

Can I prepare Boulangère potatoes ahead of time?

Yes—assemble the dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time when cooking from chilled to ensure the centre softens fully and the top browns nicely.

Wrapping It Up

Mary Berry Boulangère Potatoes is a classic, rustic side dish that delivers deep flavour with minimal ingredients. The layers of tender potatoes, soft onions, and savoury stock create a comforting bake that complements almost any main course. With its flexibility, simplicity, and beautiful presentation, this dish is a dependable favourite for both everyday meals and special occasions.