Delia Smith Boulangere Potatoes Recipe

This classic boulangère potatoes recipe is a slow baked French inspired side dish made with thinly sliced potatoes, gently softened onions, and rich stock. The texture is tender and melting inside with lightly crisped edges on top, and the flavour is savoury, buttery, and deeply comforting. It is an easy, hands off recipe that suits beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 20 minutes, most of which is oven time.

Ingredients

For the potatoes

• 1.2 kg Maris Piper or King Edward potatoes, peeled
• 30 g unsalted butter, plus extra for greasing

For the onion layer

• 2 medium onions, thinly sliced
• 1 tbsp olive oil

For the stock

• 400 ml hot vegetable or chicken stock
• Salt, to taste
• Freshly ground black pepper

How to Make Delia Smith Boulangere Potatoes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly butter a shallow ovenproof dish and set it aside.
• Soften the onions: Heat the olive oil in a frying pan over low heat. Add the sliced onions and cook gently for 10 to 12 minutes until soft and translucent but not coloured. Season lightly with salt and pepper.
• Slice the potatoes: Slice the peeled potatoes thinly, about the thickness of a pound coin. A mandoline makes this easier, but a sharp knife works just as well.
• Assemble the layers: Arrange a layer of potatoes in the prepared dish, slightly overlapping. Spoon over some of the softened onions, then repeat the layers, finishing with a neat layer of potatoes on top.
• Add stock and butter: Pour the hot stock gently down the side of the dish so it does not disturb the layers. Dot the top with small pieces of butter and season with a little more pepper.
• Bake until tender: Cover loosely with foil and bake for 40 minutes. Remove the foil and return to the oven for a further 25 to 30 minutes until the potatoes are tender and the top is lightly golden.
• Rest before serving: Allow the dish to stand for 5 minutes before serving so the layers settle and the flavours come together.

Tips for Perfect Boulangere Potatoes

How do I stop the potatoes from browning too quickly?

Keep the dish loosely covered with foil for the first part of baking. This allows the potatoes to cook through before the top colours.

Can I prepare boulangere potatoes in advance?

Yes. Assemble the dish a few hours ahead, cover, and keep chilled. Bring to room temperature before baking.

What stock works best for this recipe?

Chicken stock gives the richest flavour, but a good quality vegetable stock works very well too.

Why are my potatoes still firm after baking?

The slices may be too thick or the stock level too low. Make sure the stock comes almost to the top layer before baking.

Serving Suggestions

• Serve alongside roast chicken or roast lamb
• Pair with grilled sausages or pork chops
• Enjoy as a vegetarian main with a green salad

Storage

Room temperature

This dish should not be kept at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven until hot through.

Freezing

Boulangere potatoes can be frozen, though the texture may soften slightly. Freeze for up to 2 months and reheat from thawed until piping hot.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 32 g
• Protein: 5 g
• Fat: 14 g
• Saturated fat: 7 g
• Sodium: 420 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Boulangere Potatoes Recipe

Recipe by Delia SmithCourse: Side DishCuisine: British, FrenchDifficulty: Easy

Servings

6

people

Prep time

20

minutes

Cooking time

1

hour 

Total time

80

minutes

Calories

280

kcal

1

hour 

20

minutes

Classic boulangere potatoes made with thinly sliced potatoes, softened onions, and rich stock, baked slowly until tender and golden.

Ingredients

• 1.2 kg Maris Piper potatoes, peeled

• 2 medium onions, thinly sliced

• 30 g unsalted butter

• 1 tbsp olive oil

• 400 ml vegetable or chicken stock

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan and butter a shallow ovenproof dish.
• Cook the sliced onions gently in olive oil until soft and translucent.
• Slice the potatoes thinly using a knife or mandoline.
• Layer the potatoes and onions in the dish, finishing with potatoes.
• Pour over the hot stock and dot with butter.
• Cover with foil and bake, then uncover and bake until golden and tender.
• Rest briefly before serving.

Notes

• Use floury potatoes for the best texture.
• Do not let the onions brown.
• Allow the dish to rest before serving for cleaner slices.