There are certain dishes that stay with you—not just for their flavor, but for what they represent. For me, Pommes boulangère is one of those dishes. As a young cook, it was a delicious meal I could prepare for my family with my limited culinary experience.
I often return to this preparation when roasting whole chicken, pork, or lamb—letting the potatoes, onions, and garlic absorb the natural juices from the protein as it cooks. The potatoes becomes more than a side dish; it’s the foundation of the meal.
Potatoes Boulangère
“the baker’s potatoes”—is a classic French dish of thinly sliced potatoes layered with garlic and onions, then baked with a small amount of stock until tender and golden. As a young culinary student, I remember learning that the tradition came from village bakers, who would use the residual heat of their ovens after bread baking to cook the dish. It became a Sunday meal—practical, communal, and rooted in their culture- when no work was done for religious reasons.
The lamb roast often had herbs such as fresh thyme or rosemary added for amazing flavor. All of the flavor from the meat juices and fat and herbs baste into the potatoes during baking creating an amazing meal.
Paired with fresh vegetables or a seasonal salad, it’s simple, complete, and deeply satisfying.
Prep Time: 20 min
Cooking Time: 60 min (depends if being roasted with meat, poultry or alone)
6 portions
Ingredients
2 bs Russet or Yukon Gold potatoes, peeled (it has to be a high starch potato)
2 C Onions, peeled and sliced-I use Spanish onions but sweet onions are also great
2 cloves Garlic, peeled, smashed & minced (not the pre sliced garlic-yuk)
1 tsp Kosher Salt (the cheese is salty so you don’t need much salt)
½ tsp Crushed Black Pepper
¼ tsp Fresh Herbs (rosemary, thyme, oregano, Italian parsley)
4 Tbsp Olive oil or butter
1 Cup Beef stock
How to prepare Potatoes Boulangère
Step 1
1. Preheat the oven to 350°F. Place a rack in the center of the oven.
2. Wash, peel and thinly slice potatoes and onions (a mandoline is helpful). Toss the potatoes with the seasonings and herbs.
Do not rinse or put the sliced potatoes into water or you’ll wash off the starch.
3. Peel and chop fresh garlic.
4. Layer the potatoes and onions in a casserole dish, and cover with the stock or a seasoned roast.
Pictured-potatoes and onions in a cast iron plancha baking dish uncooked and then roasted. (no lamb, chicken etc.. roasted on top)
5. Bake in a hot oven at 350°F. for 45-60 minutes, until the liquid is absorbed and the top is golden and crisp. You can simply insert a sharp paring knife into the potatoes to see if they are tender.
If you are cooking with a roast, cook to the desired temperature of the roast.
note-the potatoes under the roast may not cook as quickly as the potatoes around the roast-so you want to be sure to have all of the potatoes under the roast.
If the roast is very large, the potatoes may cook faster than the roast so you would transfer the roast to a new pan if the potatoes are done so as to avoid overcooking.
