boulangere potatoes

Boulangère potatoes

  • serves 4
  • A little effort

Indulge yourself and shake off those winter blues with our best Boulangère potatoes, a lighter, dairy free alternative to Dauphinoise. Ideal as a side to roast lamb or chicken, or use vegetable stock to make it veggie-friendly.


Make these classic Boulangère potatoes, then check out our tartiflette, dauphinoise potatoes, Pommes Anna and more French-style recipes.



  • olive oil 3 tbsp
  • onion 1, sliced
  • garlic 2 cloves, sliced
  • Maris Piper potatoes 900g, peeled and very thinly sliced
  • flat-leaf parsley 3 tbsp, chopped
  • tomato 1, sliced (optional)
  • chicken stock 250ml


  • Step 1

    Heat the oven to 180c/fan 160c/gas 4. Brush a deep 20cm square baking dish with a little of the oil. Starting with onion and garlic, add alternate layers of onion and garlic and potato, sprinkling each layer with parsley and some seasoning. Top with tomato, if using. Drizzle with the remaining oil and pour over the stock.

  • Step 2

    Cover with foil and bake for 45 minutes. Remove the foil and bake for a further 30 minutes or until tender.

Nutritional Information

  • Kcals 273
  • Fat 9.3g
  • Saturates 1.2g
  • Carbs 42.1g
  • Fibre 3.8g
  • Protein 7.8g
  • Salt 0.36g