Boulangère Potatoes

Boulangere Potatoes combines tender sliced potatoes layered with onions, herbs, and gruyère cheese and baked into a golden, bubbling side dish. It's a lighter alternative to creamy gratins but still tastes indulgent.

Boulangère Potatoes is a dish that feels as homey as it is sophisticated.

This French classic layers thinly sliced potatoes, sweet onions, earthy sage, and gruyère cheese, all baked in a vegetable stock until tender and golden.

It’s the lighter, more rustic cousin of creamy potato gratins, letting the natural flavors of the ingredients shine through without being heavy.

The flavors are comforting yet refined, with a savory, cheesy crust that contrasts beautifully with the soft, herby layers beneath. I love the contrast of the cheesy, crispy top layer, with the super tender potato slices underneath.

If you’re like me, you probably appreciate recipes that don’t require too much fuss but still deliver something that feels special.

That’s exactly what Potatoes Boulangère offers.

If you have a mandoline, you can slice up the onions and potatoes in no time, making the prep for this dish super simple.

With just a handful of pantry staples and a little slicing, you can create a dish that looks (and tastes) like it came straight out of a bistro kitchen.

Looking for a full French feast? Serve your boulangere potatoes alongside Onion Tarte Tatin or Vegetable Galette. For le dessert? Try French Sable Cookies.

Jump to:

• What is Boulangere Potatoes?
• Why You'll Love This Recipe
• Ingredients
• Instructions
• Variations
• Storage
• Top tips
• 📖 Recipe
• 💬 Comments

What is Boulangere Potatoes?

Potatoes Boulangère is a classic French dish made by layering thinly sliced potatoes and onions in a baking dish, seasoning them with herbs, and baking them in stock until tender and golden.

It's a lighter, simpler alternative to richer dishes like potato gratin, as it doesn’t use cream or butter. Instead, the stock adds moisture and a savory depth of flavor, while herbs like sage or thyme provide aromatic notes.

This dish originated in rural France, where villagers would often bring their assembled dishes to the local baker (boulanger) to be baked in the residual heat of the bread oven.

Why You'll Love This Recipe

• Simple yet impressive: Requires minimal ingredients and effort but delivers big on flavor.
• Versatile: Perfect as a side dish or a main course with a salad.
• Make-ahead friendly: Prep it in advance and bake when you’re ready.
• Dietary flexibility: Easily adaptable for vegetarians or with substitutions for different dietary needs.
• Crowd-pleaser: Elegant enough for dinner parties, comforting enough for weeknights.

Ingredients

• Potatoes: Use starchy varieties like Maris Piper, Yukon Gold, or Idaho for tender, creamy layers. If you’re in a pinch, waxy potatoes will work but won’t soak up the flavors as well.
• Onions: Sweet onions bring a gentle caramelized flavor. Yellow onions are a good substitute if needed.
• Gruyère Cheese: Offers a nutty, melty richness. For a twist, try aged cheddar or fontina.
• Sage: Fresh sage adds earthy depth, but dried sage works if that’s what you have. Or swap to rosemary, oregano or thyme.
• Vegetable Stock: Keeps the dish moist and infuses the layers with savory flavor. Opt for a low-sodium version to control the salt.
• Freshly Ground Black Pepper: Adds a subtle heat and balances the richness of the cheese.

See the recipe card for quantities.

Instructions

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Peel, then thinly and evenly slice the potatoes and onions. I use a mandoline to make it quick and easy.

Set aside 1 handful of the gruyere for the final topping of the boulangere.

Place a thin layer of potatoes into an ovenproof baking dish, then a layer of the onions.

Sprinkle in a little of the gruyere, sage and black pepper.

Repeat the layers of potatoes,onions,cheese,sage,pepper. Keep the reserved handful of cheese for after baking.

Pour the stock into the baking dish.

Place the dish into the oven and bake for 1 hour.

Add the reserved gruyere to the top of the boulangere potatoes, then return the dish to the oven, and bake for a further 20 minutes.

Variations

• Herbs: Swap sage for thyme or rosemary for a different aromatic profile.
• Cheese: Use parmesan, gouda, or a mix of cheeses for unique flavor combinations.
• Stock: Chicken stock can replace vegetable stock if you’re not vegetarian.
• Extras: Add a layer of thinly sliced mushrooms or leeks for added flavor.

Storage

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Cool completely, wrap tightly, and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven at 180°C until warmed through.
• Make ahead: Boulangère Potatoes is a perfect make-ahead dish. Assemble it up to a day in advance, cover it tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time to ensure it heats evenly.

Top tips

1. Uniform slices: Use a mandoline for even slicing. This ensures the potatoes cook evenly.
2. Layer strategically: Spread the cheese and sage evenly between layers for balanced flavor.
3. Season well: Don’t skimp on pepper; it brings out the best in the potatoes and cheese.
4. Stock control: Pour the stock slowly to avoid disturbing the layers.

⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!

📖 Recipe