If you are looking for a comforting and utterly delicious side dish that combines tender potatoes with the sweet aroma of onions and fragrant rosemary, you will love this Boulangère Potatoes (French Onion Potato Bake) Recipe. This classic French recipe transforms humble ingredients into a luscious casserole where layers of thinly sliced potatoes and caramelized onions poach gently in savory vegetable stock and butter, crowned with a golden parmesan crust. It’s a dish that’s both rustic and elegant, perfect to elevate any meal with its rich flavors and inviting textures.
Ingredients You’ll Need
Every ingredient in this Boulangère Potatoes (French Onion Potato Bake) Recipe plays a crucial role, creating a symphony of flavors and textures that feel indulgent but straightforward. From the creamy floury potatoes to the nutty parmesan, each component builds the perfect balance in this layered bake.
- 800 g floury potatoes: These potatoes have the perfect starch content to soften up without falling apart, giving the dish its creamy texture.
- 30 g butter plus extra: Butter adds richness and helps caramelize the onion slices beautifully, also greasing the dish to prevent sticking.
- 2 small brown onions: Thinly sliced for that sweet, melt-in-the-mouth quality which is essential in a French onion-style bake.
- 3 sprigs of rosemary: Very finely chopped, rosemary brings an aromatic herbaceous note that complements the potatoes and onions perfectly.
- 300 ml vegetable stock: This gently simmers the potatoes and onions, infusing them with a delicate savory depth while keeping them moist.
- ½ teaspoon salt: Enhances every flavor, making sure the dish doesn’t fall flat.
- ¼ teaspoon black pepper: Adds a subtle hint of spice to lift the overall taste.
- 60 g parmesan: Finely grated to create a deliciously salty crust that contrasts with the soft, tender layers beneath.
How to Make Boulangère Potatoes (French Onion Potato Bake) Recipe
Step 1: Prepare the Ingredients
Begin by peeling the floury potatoes and slicing them evenly into thin rounds, about 3mm thick. Thin slices ensure that they cook evenly and soak up all the wonderful flavors. Peel and thinly slice the brown onions, and finely chop the rosemary to release its fragrance.
Step 2: Caramelize the Onions
In a large pan, melt your butter over medium heat and add the sliced onions along with the chopped rosemary. Cook gently for about 10 minutes until the onions are soft and golden brown. This slow caramelization creates the sweet, flavorful base that makes this French onion potato bake so special.
Step 3: Layer the Potatoes and Onions
Grease your baking dish with butter to prevent sticking. Begin by layering half of the potato slices, then sprinkle with salt, pepper, and some of the caramelized onions. Repeat with the remaining potato slices and onions, creating beautiful, flavorful layers.
Step 4: Add the Stock and Bake
Pour the vegetable stock gently over the layered potatoes, ensuring the liquid just covers the surface. This will allow the potatoes to poach and become tender while baking. Cover the dish tightly with foil and bake in a preheated oven at 180°C (350°F) for around 45 minutes. This slow bake softens the potatoes without drying them out.
Step 5: Add Parmesan and Finish Baking
After 45 minutes, carefully remove the foil and sprinkle the finely grated parmesan evenly over the top. Return the dish to the oven uncovered and bake for another 15-20 minutes until the cheese forms a crisp, golden crust. This finishing touch is what brings the Boulangère Potatoes (French Onion Potato Bake) Recipe to life with its nutty, crunchy contrast.
How to Serve Boulangère Potatoes (French Onion Potato Bake) Recipe
Garnishes
For an extra touch of freshness, sprinkle some finely chopped parsley or additional rosemary over the top just before serving. This adds a lovely green color and a burst of herbaceous brightness to balance the rich flavors of the dish.
Side Dishes
Boulangère Potatoes pair beautifully with hearty roasts, grilled chicken, or sautéed vegetables. They also complement a simple green salad nicely, offering a creamy, savory contrast that elevates a lighter meal.
Creative Ways to Present
If you want to impress your guests, serve this dish in individual ramekins for an elegant personal presentation or layer it in a large cast-iron skillet for a rustic, shareable centerpiece. Adding a drizzle of truffle oil or a sprinkle of fresh chives before serving can also bring a luxurious twist.
Make Ahead and Storage
Storing Leftovers
Leftover Boulangère Potatoes (French Onion Potato Bake) Recipe keeps well in the refrigerator for up to 3 days. Store them in an airtight container to preserve moisture and flavor.
Freezing
This potato bake can be frozen, but for best texture, freeze before baking. Assemble the layers in a freezer-safe dish, cover tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed.
Reheating
To reheat leftovers, cover the dish with foil and warm in a 180°C (350°F) oven for about 20 minutes until heated through. This method helps maintain the creamy texture and prevents the top from drying out or burning.
FAQs
Can I use other types of potatoes for the Boulangère Potatoes (French Onion Potato Bake) Recipe?
While floury potatoes are ideal because they cook up creamy and soft, you can use waxy potatoes but expect a firmer texture. Just slice them thinly and adjust baking time as needed.
Is it necessary to use vegetable stock in this recipe?
Vegetable stock adds flavor and moisture crucial to this bake. You can substitute with chicken stock or even water with a bit of seasoning, but stock gives the best depth of flavor.
Can I make this dish vegan?
Yes! Substitute the butter with a plant-based margarine and use nutritional yeast instead of parmesan cheese to keep the rich, cheesy flavor without dairy.
How thin should I slice the potatoes for this recipe?
Potatoes should be sliced about 3mm thick. Thin slices cook evenly and absorb the stock and flavors better, ensuring a perfect texture.
What is the best way to achieve a crispy cheese topping?
Sprinkle the parmesan evenly after baking the potatoes for 45 minutes, then bake uncovered for the final 15-20 minutes. Avoid adding cheese too early or covering the dish during this step for a perfectly crispy crust.
Final Thoughts
This Boulangère Potatoes (French Onion Potato Bake) Recipe is one of those special dishes that feels like a warm hug on your plate, combining simple, wholesome ingredients into a dish full of flavor and comfort. It’s a wonderful recipe to bring a bit of French charm to your table and a surefire way to impress friends and family with minimal fuss. Trust me, once you try it, Boulangère Potatoes will become a beloved staple in your kitchen rotation.
Print
Boulangère Potatoes (French Onion Potato Bake) Recipe
Boulangère Potatoes is a classic French dish featuring thinly sliced floury potatoes and caramelized onions baked slowly in vegetable stock and butter, infused with rosemary and finished with a golden Parmesan crust. It is a comforting and flavorful side dish perfect for any meal.
- Total Time: 1 hour 25 minutes
- Yield: 4 servings
Ingredients
Potatoes
- 800 g (1.76 lb) floury potatoes, peeled
Aromatics & Herbs
- 2 small brown onions, peeled and thinly sliced
- 3 sprigs of rosemary, very finely chopped
Liquids & Fats
- 30 g (2 tablespoons) butter plus extra for greasing the dish
- 300 ml (1⅓ cups) vegetable stock
Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings
- 60 g (⅖ cups) Parmesan, finely grated
Instructions
- Preheat and Prepare Dish: Preheat your oven to 180°C (350°F). Grease an ovenproof dish generously with butter to prevent sticking and add a rich flavor to the potatoes.
- Slice Potatoes and Onions: Peel the potatoes and slice them thinly and evenly to ensure uniform cooking. Thinly slice the onions as well to allow them to caramelize nicely during baking.
- Layer Ingredients: Layer half of the sliced potatoes evenly in the bottom of the greased dish. Spread all the sliced onions over the potatoes, then sprinkle the finely chopped rosemary on top. Add the remaining potatoes in an even layer.
- Add Seasoning and Stock: Sprinkle the salt and black pepper evenly over the layered potatoes and onions. Dot the 30 g of butter evenly over the top layers. Pour the vegetable stock gently over the contents of the dish ensuring it reaches the bottom.
- Bake the Potatoes: Cover the dish with aluminum foil and place it in the preheated oven. Bake for approximately 50 minutes, or until the potatoes are tender when pierced with a fork.
- Add Parmesan and Finish Baking: Remove the foil carefully and sprinkle the grated Parmesan evenly on top of the potatoes. Return the dish to the oven and bake uncovered for another 15–20 minutes or until the cheese topping is golden and crisp.
- Serve Warm: Once baked, let the boulangère potatoes rest for a few minutes before serving. This allows the flavors to meld and the dish to set slightly, making it easier to serve.
Notes
- Use floury potatoes like Maris Piper or Russet for the best texture.
- For a richer flavor, you can substitute vegetable stock with chicken stock if not vegetarian.
- Ensure potato slices are uniform in thickness for even cooking.
- The dish can be prepared in advance and baked just before serving.
- Leftovers can be reheated in the oven to maintain the crispy cheese topping.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
