Easter Lunch Side – Boulangere Potatoes

This recipe for Boulangere potatoes is a very easy side dish to serve with the braised lamb recipe I posted yesterday. (If you saw that post, you’ll notice I’ve used the same photo!)

The name of the dish is said to derive from an old practice in French villages, where householders without their own ovens would take the prepared dish to the village bakery. After the baker had finished making his bread, the potato dish would cook slowly while the oven gradually died down.[


I remember my mum making a dish similar to this for our tea when we’d get home from school but with bacon also included in the layers It was simply called potato and bacon bake, nothing as fancy as boulongere potatoes!

easter egg divider

Boulangere Potatoes

Serves 6-8


  • 2 thinly sliced onions
  • A few sprigs of thyme
  • 2 tbsp olive oil
  • 1 ½ kg thinly sliced potatoes
  • 425ml vegetable stock


  1. Heat oven to 200C/fan 180C/gas 6.
  2. Fry the onions and thyme in the oil for around 5 minutes.
  3. Oil a 1.5 litre gratin dish and put a layer of potatoes over the bottom of the dish.
  4. Sprinkle some of the onions over the potato layer then continue layering the potatoes and onions, finishing with a layer of potatoes.
  5. Pour over the stock and bake in the oven for 50-60 minutes until the potatoes are crisp and golden on top.

This side dish goes well with the Braised Lamb I posted yesterday.

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