Boulangère potatoes

Twice the fun: boulangère potatoes

Who says that men can’t multi-task? Boulangère potatoes are proof that we can. What’s more, they are a terrific, lower-calorie alternative to gratin dauphinois.

The dish takes its name from the baker – le boulanger – because it was traditionally cooked in the bakery oven after the loaves for the day had been made. The leftover heat in the oven allowed the potatoes to cook slowly over a long period.

Making it is easy. You need to peel your potatoes and then cut them into slices about two or three millimetres thick. Then slice two or three onions very thinly and fry them gently in butter. They should go soft but not colour.

“The dish was traditionally cooked in the bakery oven after the loaves had been made”

Then you add them to the potatoes, add some salt, pepper and sprig or two of thyme and put in an ovenproof dish. Pour enough chicken stock to cover the potatoes and cook at 200° for about 35 minutes.

Then take them out, pour off any excess stock and brush the top with melted butter. A final ten minutes in the oven will crisp the top nicely.

I made the dish the other evening. I may not have prepared it while I was baking bread, but I did write this post while the potatoes were in the oven. Now that is multi-tasking at its best.

This entry was published on Thursday, 2 October 2014 at 07:09. It’s filed under Food and wine and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

6 thoughts on “Twice the fun: boulangère potatoes

  1. I think we lavish too much butter on our boulangerie spuds to make them a low calorie option, but I HAVE perfected cream and butter free dauphinois

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  2. Amazing what you come up with when your other half has to adopt a more artery friendly diet (most of the time, he loves food & cooking far too much to avoid treats entirely)

    Ok- I use starchy potatoes thinly slice, plenty of black pepper and seasalt and a pinch each of thyme, oregano and tarragon with pounded garlic to taste between each layer.of potato.
    Assemble in baking dish and pour over enough milk to cover.completely
    Let sit for at least half an hour for the starch to start leaching out of the spuds ready to thicken the sauce as it cooks; then cook long and slow (maybe 90 minutes, maybe 2 hours ?) at bottom of oven.
    About half way through cooking, take dish out and flatten the softened potatoes down as much as you can with a big metal spatula. Gives that lovely slabby French bistro vibe!

    I used to butter every layer and use cream, but my family and friends still demolish the new version with rabid enthusiasm

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  3. whoops, forgot the nutmeg !

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  4. Looks delicious – merci!

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