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Mary Berry Boulangère Potatoes Recipe

Mary Berry Boulangère Potatoes
Print Recipe
Print Recipe

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.

Ingredients

  • 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

Instructions

  • 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 browning.

  • 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-boulangere-potatoes/