Delia Smith Boulangere Potatoes are a classic French inspired side dish made with thinly sliced potatoes, gently softened onions, and rich stock baked slowly until tender. The texture is meltingly soft inside with lightly golden edges on top, and the flavour is deep, savoury, and comforting. This is an easy, fuss free dish that looks impressive but needs very little hands on effort. From start to finish, it takes about 1 hour and 15 minutes, most of which is oven time.
Ingredients
For the potatoes
- 1 kg potatoes, peeled and thinly sliced
- Salt, to season
- Freshly ground black pepper, to season
For the onion and stock mixture
- 2 medium onions, thinly sliced
- 40 g unsalted butter
- 450 ml hot vegetable or chicken stock
For the topping
- 1 tbsp olive oil
- A small knob of butter, cut into pieces
- Fresh thyme leaves, optional
How to Make Delia Smith Boulangere Potatoes
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the potatoes cook evenly and the top colours gently.
- Soften the onions: Melt the butter in a wide frying pan over low heat. Add the sliced onions and cook gently for 10 to 12 minutes, stirring occasionally, until soft and translucent but not browned.
- Layer the potatoes: Lightly butter a shallow ovenproof dish. Arrange half of the sliced potatoes in an even layer, seasoning with salt and black pepper. Spoon over half of the softened onions.
- Finish the layers: Add the remaining potatoes on top, season again, then spread over the rest of the onions. Pour the hot stock evenly over the dish.
- Add the topping: Drizzle the olive oil over the top and dot with small pieces of butter. Scatter over thyme leaves if using.
- Bake gently: Cover loosely with foil and bake for 40 minutes. Remove the foil and return to the oven for a further 20 to 25 minutes until the potatoes are tender and the top is lightly golden.
- Rest before serving: Remove from the oven and leave to stand for 5 minutes so the layers settle and the flavours deepen.
Tips for Perfect Boulangere Potatoes
Why are my potatoes still firm?
Slice the potatoes very thinly and evenly. A mandoline works best and ensures they cook through at the same time.
How do I stop the top from browning too quickly?
Keep the dish covered with foil for the first part of baking and only uncover once the potatoes are mostly tender.
Can I add extra flavour?
Yes. A clove of garlic cooked with the onions or a splash of white wine added to the stock works beautifully.
Should I rinse the potatoes first?
No. The natural starch helps the layers bind and gives the dish its soft, creamy texture.
Serving Suggestions
- Serve alongside roast chicken or lamb
- Pair with grilled sausages or pork chops
- Add a green salad or steamed greens for balance
Storage
Room temperature
Boulangere potatoes can sit at room temperature for up to 2 hours after baking, covered loosely.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Freezing
Freezing is not recommended as the potatoes can become watery and grainy once thawed.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 38 g
- Protein: 5 g
- Fat: 16 g
- Saturated fat: 7 g
- Sodium: 420 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make boulangere potatoes ahead of time?
Yes, you can assemble the dish a few hours ahead, cover, and refrigerate. Bake just before serving for best results.
What type of potatoes work best?
Floury or all purpose potatoes such as Maris Piper or Yukon Gold give the softest texture.
Can I use stock cubes?
Yes, but choose a good quality stock cube and avoid over salting the dish.
Is boulangere potatoes vegetarian?
It is vegetarian if made with vegetable stock instead of chicken stock.
Delia Smith Boulangere Potatoes
Course: Side DishCuisine: BritishDifficulty: Easy6
people20
minutes55
minutes75
minutes320
kcal1
hour15
minutesClassic boulangere potatoes made with thinly sliced potatoes, soft onions, and rich stock, baked slowly until tender and golden.
Ingredients
1 kg potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
40 g unsalted butter
450 ml vegetable or chicken stock
1 tbsp olive oil
Salt and black pepper
Fresh thyme, optional
Directions
- Preheat the oven to 200°C or 180°C fan and butter a shallow baking dish.
- Gently cook the sliced onions in butter until soft but not coloured.
- Layer half the potatoes and onions in the dish and season well.
- Repeat the layers and pour over the hot stock.
- Drizzle with olive oil, dot with butter, and bake covered for 40 minutes.
- Uncover and bake for a further 20 to 25 minutes until golden and tender.
Notes
- Slice potatoes thinly for even cooking.
- Cover during early baking to prevent over browning.
- Serve hot for best texture.
