Potato and Onion Bake (Boulangère Potatoes) (2024)

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4.26 from 158 votes

This Potato and Onion bake is a simple french potato dish (Pommes Boulangère/Boulangère Potatoes) that is big on flavor, easy to make and makes a great alternative to creamy scalloped potatoes.

Boulangère Potatoes is an amazing potato bake. Thinly sliced potatoes and onions are layered in a baking dish with butter and herbs. Then broth/stock is poured over and the layered potatoes are baked in the oven until the potatoes are soft and tender and the top has a golden crunch to it.

Potato and Onion Bake (Boulangère Potatoes) (1)

What are Boulangère Potatoes?

Boulangère Potatoes is the french name for oven baked sliced potatoes and onions.

They make a lighter and healthier alternative to creamy scalloped potatoes or cheesy potatoes au gratin. Scalloped potatoes or Dauphinoise potatoes are rich and creamy and oh so delicious, but sometimes you want something equally delicious but just a little lower in calories (maybe you are making space for an extra serving of dessert?)

Think of this as a cream free scalloped potatoes or a cheese free au gratin. But being lighter doesn't mean these are any less impressive or any less delicious.

In this oven roasted potato and onion dish, thinly sliced potatoes and sweet onions are layered in a casserole or baking dish, with plenty of seasoning and fresh herbs. These are then covered in broth and dotted with butter.

The potatoes go into a medium oven and are cooked for at least an hour, until the slices of potato are buttery and tender, releasing their starch into the broth which evaporates and thickens to leave you with a delightful potato and onion bake.

Potato and Onion Bake (Boulangère Potatoes) (2)

Origins of Boulangère Potatoes

In French a Boulangère is a baker, and I know what you are thinking, "bakers make bread!" But the origins of this dish come from the french bakers.

Years ago in rural French villages, people did not have their own ovens. So before church on a Sunday, they would take a leg of lamb sat on a bed of sliced potatoes and onions to the bakers to cook. The baker would place these dishes in the bread oven to cook whilst he and the rest of the families headed to church. Then on the way home, everyone would collect their legs of lamb and potatoes ready for Sunday lunch.

Slowly the name developed and the potato and onion bake became a stand-alone side dish known as Boulangère Potatoes.

Can you make these ahead of time?

Because cut potatoes discolour, this dish is hard to prepare ahead of time and then cook when needed. But you can prepare and cook this ahead of time and then reheat when you want to serve. (This also works with leftovers)

To reheat place the cooked Boulangère Potatoes in the oven (355ºF/200ºC) for 30 minutes. I start with the dish covered with foil and remove it for the last 10 minutes so the top gets nice and crunchy again.

Recipe Tips:

You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked.
I like to choose, Desirée, Nadine or a Yukon gold.
You can decide whether you want to peel the potatoes. If you aren't peeling them just ensure they are well washed before you peel them.
You want to cut the potatoes to around ⅛" thickness (3-4mm). This will ensure the potatoes cook in the hour. If your potatoes are thicker than this, then you will find the bake may need an extra 15 minutes in the oven.
You can use a mandolin or the slicer attachment on your food processor to cut the potatoes. Or use a sharp knife (and a lot of patience) to cut them by hand.
Don't soak or wash the potatoes. This washes away the starch, and we need the starch to thicken the liquid in the finished dish.
Once you have sliced your potatoes, get the dish preparations finished and into the oven. Peeled potatoes will discolor easily.
If you want a perfectly pretty top then lay the last layer of potatoes in concentric circles around your dish - more effort but it does look pretty! I don't bother with this though!
You can use any onions for this recipe. I like to use the large sweet onions if I can find them. But regular brown or white onions are still great. You can use red onions but they don't melt into the bake as easily.
Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions.
You want to use an 8 cup (2 litre) baking dish for this recipe.
Placing your baking dish on a baking tray or sheet pan can make it easier to transfer the full dish to the oven.
Remember to season every layer well. That is what makes the difference to the flavor.
If you want to make thisdairy-free, then oil the bottom of the dish with olive oil and mix 1 tablespoon of oil into the broth/stock.
The recipe card says 2cupsvegetable broth/stock. But depending on the dish you choose you may not need it all. You want to pour the broth/stock up so it doesn't cover the top layer of potatoes. This way they will get nice and crispy in the oven.

Potato and Onion Bake (Boulangère Potatoes) (4)

What to serve with Potato and Onion Bake

I love these with pretty much anything! But try serving your potato onion casserole with:

Roast Chicken with Rosemary and Grape
Slow Roast Turkey (For Thanksgiving or Christmas)
Creamy Champagne Chicken
Crispy Oven Baked Chicken Schnitzel
Balsamic Butter Steak
Slow Roasted Lamb with Anchovy and Rosemary

For more potato side dishes why not try:

Prepare Ahead Roast Potatoes
Slow Roasted Greek Lemon Potatoes
Brabant Potatoes (Crispy Garlic Butter Potatoes)
Hedgehog Roasted Rosemary Potatoes
Cheesy Layered Potatoes
See ALL Potato Recipes

Enjoy x

Potato and Onion Bake (Boulangère Potatoes) (5)

Get the Recipe

Potato and Onion Bake Recipe

Claire | Sprinkle and Sprouts

This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.

4.26 from 158 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Ingredients

3 tablespoon butter (see note 1)
3 onions (see note 2)
2.6 lb washed potatoes (about 6 potatoes) (see note 3)
2 tablespoon fresh rosemary, finely chopped (see note 4)
2 teaspoon salt
1 teaspoon black pepper
2 cups vegetable broth/stock (see note 5)

Instructions

Preheat the oven to 350°F /180°C. (see note 6)
Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2 litre baking dish. Place this on a baking tray for easy.
Peel and finely slice the onions.
3 onions
Use a mandolin, food processor or sharp knife to cut the potatoes into ⅛ inch (3-4mm) thick disks.
2.6 lb washed potatoes (about 6 potatoes)
Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.
2 tablespoon fresh rosemary, finely chopped
2 teaspoon salt
1 teaspoon black pepper
Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes. You may not need it all, you want to ensure it comes to just below the last layer of potatoes. (note 6)
2 cups vegetable broth/stock
2 cups vegetable broth/stock
Dot the remaining 2 tablespoon of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
Cook for 45 minutes then remove the foil and cook for a further 30-35 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&7)

Notes

If you want to make this dairy-free, then oil the bottom of the dish with olive oil and mix 1 tablespoon of oil into the broth/stock.
You can use any onions for this recipe. I like to use the large sweet onions if I can find them. But regular brown or white onions are still great. You can use red onions but they don't melt into the bake as easily.
You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked. I like to choose, Desirée, Nadine or a Yukon gold.
Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions
The potatoes can be cooked at a lower temperature for longer if that fits with your roast.
You may not need all of the broth, you want to pour it on until it comes to just below the last layer of potatoes. this allows the top to crisp up nicely.
Depending on the thickness of your potatoes and the depth of your baking dish, the bake may take longer to cook. If you keep them at ⅛"(3mm) then they should be tender within 75 minutes of cooking.

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Nutrition

Nutrition is per serving

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