Delia Smith’s Boulangère Potatoes is a classic French-inspired dish that transforms simple ingredients like potatoes, onions, and stock into something truly special. Named after the French word for baker, “boulangère,” this dish traditionally cooked in a baker’s oven is light, flavorful, and ideal for pairing with roasted meats or as a stand-alone vegetarian main. With layers of thinly sliced potatoes and onions baked until tender and golden, this is a comforting and elegant side dish that requires minimal ingredients but delivers big on taste.
What is Delia Smith Boulangère Potatoes?
Delia Smith’s Boulangère Potatoes is a lighter, flavorful dish that features thinly sliced potatoes and onions baked in a rich broth, allowing the flavors to absorb into the layers. Delia’s take on this French classic ensures that the potatoes become tender, while the top crisps up beautifully. Unlike heavier potato dishes that use cream or cheese, this recipe focuses on simple, fresh ingredients like stock, garlic, and fresh herbs to create a light yet indulgent side dish. Perfect for pairing with roast meats or as a standalone vegetarian option, Delia Smith’s recipe balances elegance with simplicity.
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Why You Should Try This Recipe
- Simple ingredients: Made with pantry staples like potatoes, onions, and stock.
- Lighter than gratin: No cream or cheese, making it a healthier side dish option.
- Great for pairing: Pairs beautifully with roast meats, poultry, or fish.
- Easy to prepare: Requires minimal preparation and cooks to perfection in the oven.
- Versatile: Works well as a side dish or can be enjoyed as a vegetarian main.
- Impressive presentation: The golden, crispy top makes it a showstopper at any dinner.
Ingredients Needed to Make Delia Smith Boulangère Potatoes
- Potatoes (800g, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for a tender texture.
- Onions (2 medium, thinly sliced): Adds sweetness and depth of flavor.
- Chicken or vegetable stock (500ml): The base of the dish, adds richness and moisture to the potatoes.
- Olive oil (2 tablespoons): Used to lightly coat the potatoes for a crispy, golden top.
- Fresh thyme (1 tablespoon, chopped): Adds an earthy, aromatic flavor.
- Garlic cloves (2, minced): Adds depth and a savory kick.
- Salt and pepper (to taste): Essential for seasoning and enhancing the dish’s natural flavors.
Instructions to Make Delia Smith Boulangère Potatoes
Step 1: Preheat the oven
- Preheat your oven to 190°C (375°F) and lightly grease an ovenproof baking dish with olive oil to prevent sticking.
Step 2: Slice the potatoes and onions
- Using a mandoline or a sharp knife, thinly slice the potatoes and onions. Aim for even slices, about 3mm thick, to ensure they cook uniformly.
Step 3: Layer the potatoes and onions
- In the prepared baking dish, start with a layer of sliced potatoes, followed by a layer of sliced onions. Sprinkle a little salt, pepper, garlic, and fresh thyme over each layer. Repeat the layers, finishing with a final layer of potatoes on top.
Step 4: Add the stock
- In a saucepan, gently heat the stock until it’s warm. Pour the warm stock over the layered potatoes and onions, evenly distributing the liquid. The stock should just come up to the top layer of the potatoes but not cover them completely.
Step 5: Bake the potatoes
- Drizzle the top layer of potatoes with olive oil and place the dish in the preheated oven. Bake for 60-70 minutes, or until the potatoes are tender and the top is golden brown and crispy. If the top is browning too quickly, cover the dish with foil halfway through cooking.
Step 6: Serve
- Once the boulangère potatoes are beautifully golden and cooked through, remove them from the oven and allow them to cool slightly before serving. Serve as a side dish with roast meats or as a vegetarian main.
What Goes Well With Delia Smith Boulangère Potatoes
- Roast lamb: The earthy flavors of lamb pair beautifully with the savory potatoes.
- Grilled chicken: The lightness of the chicken complements the dish’s simplicity.
- Fish dishes: These potatoes work well with baked or grilled fish, offering a nice contrast in texture.
- Vegetarian mains: Serve alongside stuffed peppers or grilled vegetables for a complete vegetarian meal.
- Steamed greens: Add a fresh side of green beans, spinach, or broccoli to balance the rich flavors.
- Salad: A crisp, fresh salad with a light vinaigrette is the perfect complement to this hearty dish.
Expert Tips for Making the Best Delia Smith Boulangère Potatoes
- Use waxy potatoes: Waxy varieties hold their shape better during cooking, resulting in a more structured dish.
- Slice evenly: Uniform slices ensure that the potatoes and onions cook evenly and absorb the stock properly.
- Season each layer: Lightly season each layer of potatoes and onions for a fully flavorful dish.
- Use warm stock: Pouring warm stock over the potatoes helps them cook more evenly and absorb the flavors.
- Crisp the top: Drizzle olive oil over the top layer of potatoes to achieve a perfectly crispy, golden crust.
Easy Variations of Delia Smith Boulangère Potatoes
- Cheesy version: Add a layer of grated gruyère or parmesan between the potato layers for a richer, more indulgent dish.
- Garlic and herb infusion: Infuse the stock with garlic and thyme by simmering them together before pouring over the potatoes.
- Add vegetables: Layer in thin slices of leeks or carrots for added flavor and texture.
- Herb swap: Use rosemary or parsley instead of thyme for a different herbal note.
- Creamy twist: Add a splash of cream to the stock for a slightly richer take on the dish.
Best Practices to Store Delia Smith Boulangère Potatoes
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Boulangère potatoes freeze well. Let the dish cool completely, then freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven until hot.
- Reheat once: Reheat gently in the oven to maintain the crispiness of the top layer.
Best Practices to Reheat Delia Smith Boulangère Potatoes
- Oven method: Reheat the potatoes in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- Microwave method: If short on time, reheat individual portions in the microwave, though the top may lose some crispiness.
Nutrition Value (per serving):
- Calories: 220
- Fat: 7g
- Carbohydrates: 35g
- Protein: 4g
FAQs
Can I make Delia Smith Boulangère Potatoes ahead of time?
Yes, you can make Delia Smith Boulangère Potatoes ahead of time. Assemble the dish but don’t bake it yet. Store it in the fridge for up to 24 hours, then bake when ready to serve. Add an extra 10-15 minutes to the baking time to ensure it’s heated through.
How do I keep Boulangère Potatoes crispy on top?
To keep Boulangère Potatoes crispy on top, make sure to drizzle a little olive oil over the final layer of potatoes before baking. Bake uncovered for the last 20-25 minutes to allow the top to turn golden and crispy.
Can I freeze Delia Smith Boulangère Potatoes?
Yes, you can freeze Delia Smith Boulangère Potatoes. Let the dish cool completely, then freeze it in portions. When ready to eat, thaw in the fridge overnight and reheat in the oven until piping hot.
What type of potatoes should I use for Delia Smith Boulangère Potatoes?
Waxy potatoes like Maris Piper or Yukon Gold work best for Delia Smith Boulangère Potatoes. These types hold their shape during baking, ensuring the dish has structure while remaining tender and flavorful.
Final Words
Delia Smith’s Boulangère Potatoes is a dish that brings together simple ingredients for a truly elegant result. Perfect for both casual family dinners and special occasions, this light and flavorful potato dish is sure to become a favorite at your table.
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Delia Smith Boulangere Potatoes
- Prep Time: 15
- Cook Time: 70
- Total Time: 1 hour 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Delia Smith’s Boulangère Potatoes is a lighter, flavorful dish that features thinly sliced potatoes and onions baked in a rich broth, allowing the flavors to absorb into the layers. Delia’s take on this French classic ensures that the potatoes become tender, while the top crisps up beautifully. Unlike heavier potato dishes that use cream or cheese, this recipe focuses on simple, fresh ingredients like stock, garlic, and fresh herbs to create a light yet indulgent side dish. Perfect for pairing with roast meats or as a standalone vegetarian option, Delia Smith’s recipe balances elegance with simplicity.
Ingredients
- Potatoes (800g, thinly sliced): Waxy potatoes like Maris Piper or Yukon Gold work best for a tender texture.
- Onions (2 medium, thinly sliced): Adds sweetness and depth of flavor.
- Chicken or vegetable stock (500ml): The base of the dish, adds richness and moisture to the potatoes.
- Olive oil (2 tablespoons): Used to lightly coat the potatoes for a crispy, golden top.
- Fresh thyme (1 tablespoon, chopped): Adds an earthy, aromatic flavor.
- Garlic cloves (2, minced): Adds depth and a savory kick.
- Salt and pepper (to taste): Essential for seasoning and enhancing the dish’s natural flavors.
Instructions
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F) and lightly grease an ovenproof baking dish with olive oil to prevent sticking.
Step 2: Slice the potatoes and onions
Using a mandoline or a sharp knife, thinly slice the potatoes and onions. Aim for even slices, about 3mm thick, to ensure they cook uniformly.
Step 3: Layer the potatoes and onions
In the prepared baking dish, start with a layer of sliced potatoes, followed by a layer of sliced onions. Sprinkle a little salt, pepper, garlic, and fresh thyme over each layer. Repeat the layers, finishing with a final layer of potatoes on top.
Step 4: Add the stock
In a saucepan, gently heat the stock until it’s warm. Pour the warm stock over the layered potatoes and onions, ensuring the liquid is evenly distributed. The stock should just come up to the top layer of the potatoes but not cover them completely.
Step 5: Bake the potatoes
Drizzle the top layer of potatoes with olive oil and place the dish in the preheated oven. Bake for 60-70 minutes, or until the potatoes are tender and the top is golden brown and crispy. If the top is browning too quickly, cover the dish with foil halfway through cooking.
Step 6: Serve
Once the boulangère potatoes are beautifully golden and cooked through, remove them from the oven and allow them to cool slightly before serving. Serve as a side dish with roast meats or as a vegetarian main.
