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A wooden table with a serving dish of potatoes boulangere.
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Boulangere Potatoes

Boulangere Potatoes combines sliced potatoes baked with onions, herbs, and gruyère cheese. A lighter alternative to creamy gratins.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Side Dish
Cuisine: French
Diet: Vegetarian
Servings: 6
Calories: 269kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $10

Equipment

  • Mandoline
  • Baking dish

Ingredients

  • 1 kg potatoes such as Maris Piper, Yukon Gold or Idaho
  • 2 onions
  • 180 g gruyere cheese grated
  • 10 fresh sage leaves finely chopped (or 1 teaspoon dried sage)
  • Freshly ground black pepper
  • 300 ml vegetable stock

Instructions

  • Preheat the oven to 180°C/355°F
  • 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 add a layer of onions and gruyere. Sprinkle in a little of the 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.

Nutrition

Calories: 269kcal | Carbohydrates: 33g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 424mg | Potassium: 780mg | Fiber: 4g | Sugar: 3g | Vitamin A: 394IU | Vitamin C: 36mg | Calcium: 332mg | Iron: 1mg