Delia Smith Boulangere Potatoes Recipe

This simple French potato dish is crispy on top, soft in the middle, and full of flavor from onions, butter, and fresh thyme. It’s perfect for Sunday roasts, Christmas dinner, or any cozy family meal. No cream is needed—just a few basics and the oven does the magic.

Ingredients Needed:

• 1 kg Potatoes (such as Maris Piper)
• 1 Onion
• 250 ml Vegetable stock
• 5 g Fresh thyme (1 tbsp)
• 50 g Butter
• Salt and freshly ground black pepper

How To Make Boulangere Potatoes Recipe?

1. Preheat the oven: Set your oven to 180°C fan (200°C regular oven) or gas mark 6.
2. Grease the dish: Use a little butter to grease a 20 x 20 cm ovenproof baking dish.
3. Start layering: Add a thin layer of sliced onions to the bottom. Top with sliced potatoes, a few thyme leaves, salt, pepper, and small bits of butter.
4. Keep layering: Repeat the layers—onion, potato, seasoning, butter—until the dish is full, finishing with a potato layer.
5. Add stock and butter: Slowly pour the vegetable stock over the top, then dot with the remaining butter and season again.
6. Bake covered first: Place the dish on a baking tray, cover with foil, and bake for 30 minutes.
7. Finish uncovered: Remove the foil and bake for another 20–30 minutes until the top is golden and the potatoes are soft.

Recipe Tips:

• Slice the potatoes extra thin: The thinner the slices, the faster and more evenly they cook. Thick slices won’t go soft in the middle. Use a sharp knife or mandoline slicer if you have one.
• Dry the potatoes before layering: After slicing, pat the potatoes dry with a clean towel or paper towel. This helps them bake better and gives you a crispier top.
• Layer evenly and press down gently: Spread the onions and potatoes in flat, even layers. Press each layer down a little with your hands or a spatula to help everything cook evenly and hold together.
• Use hot stock instead of cold: Warm the vegetable stock before pouring it in. Cold stock can slow down the cooking time and affect how soft the potatoes turn out.
• Bake uncovered at the end for extra crispiness: After removing the foil, bake until the top is golden and the edges are bubbling. This final bake gives that perfect crispy texture on top.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Boulangère Potatoes cool to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
• Reheat: Heat a non-stick pan over low heat. Add a little butter and reheat the potatoes gently for 5–7 minutes, flipping halfway to avoid burning.

Nutrition Facts:

• Calories: 265 kcal
• Total Fat: 12 g
• Saturated Fat: 7 g
• Cholesterol: 30 mg
• Sodium: 410 mg
• Potassium: 880 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 4 g
• Sugars: 3 g
• Protein: 4 g

Try More Delia Smith Recipes:

• Delia Smith Fish Pie With Leeks
• Delia Smith Dauphinoise Potatoes Recipe

Delia Smith Boulangere Potatoes Recipe

Course: Side DishCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

1

hour 

Calories

265

kcal

This simple French potato dish is crispy on top, soft in the middle, and full of flavor from onions, butter, and fresh thyme. It’s perfect for Sunday roasts, Christmas dinner, or any cozy family meal. No cream is needed—just a few basics and the oven does the magic.

Ingredients

• 1 kg Potatoes (such as Maris Piper)

• 1 Onion

• 250 ml Vegetable stock

• 5 g Fresh thyme (1 tbsp)

• 50 g Butter

• Salt and freshly ground black pepper

Directions

• Preheat the oven: Set your oven to 180°C fan (200°C regular oven) or gas mark 6.
• Grease the dish: Use a little butter to grease a 20 x 20 cm ovenproof baking dish.
• Start layering: Add a thin layer of sliced onions to the bottom. Top with sliced potatoes, a few thyme leaves, salt, pepper, and small bits of butter.
• Keep layering: Repeat the layers—onion, potato, seasoning, butter—until the dish is full, finishing with a potato layer.
• Add stock and butter: Slowly pour the vegetable stock over the top, then dot with the remaining butter and season again.
• Bake covered first: Place the dish on a baking tray, cover with foil, and bake for 30 minutes.
• Finish uncovered: Remove the foil and bake for another 20–30 minutes until the top is golden and the potatoes are soft.

Notes

• Slice the potatoes extra thin: The thinner the slices, the faster and more evenly they cook. Thick slices won’t go soft in the middle. Use a sharp knife or mandoline slicer if you have one.
• Dry the potatoes before layering: After slicing, pat the potatoes dry with a clean towel or paper towel. This helps them bake better and gives you a crispier top.
• Layer evenly and press down gently: Spread the onions and potatoes in flat, even layers. Press each layer down a little with your hands or a spatula to help everything cook evenly and hold together.
• Use hot stock instead of cold: Warm the vegetable stock before pouring it in. Cold stock can slow down the cooking time and affect how soft the potatoes turn out.
• Bake uncovered at the end for extra crispiness: After removing the foil, bake until the top is golden and the edges are bubbling. This final bake gives that perfect crispy texture on top.