Mary Berry’s Boulangère Potatoes is a beautifully simple dish that combines layers of thinly sliced potatoes and onions, slowly baked in a flavorful stock. Light, fragrant, and comforting, this dish is a lighter alternative to rich, creamy potato bakes like gratins, making it perfect for pairing with roast meats or even as a standalone vegetarian meal. The crisp top layer contrasts with the tender layers beneath, offering a delightful balance of textures and flavors.
What is Mary Berry Boulangère Potatoes?
Mary Berry’s Boulangère Potatoes is a classic French-inspired dish where potatoes and onions are thinly sliced, layered, and baked in a savory broth. The result is a tender, flavorful bake with a golden, crispy top. Unlike heavier potato dishes that rely on cream or cheese, this recipe allows the delicate flavors of the potatoes, onions, and herbs to shine through, making it a lighter yet equally delicious side dish.
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Why You Should Try This Recipe
- Lighter than gratin: No cream or cheese, allowing the natural flavors to come through.
- Simple ingredients: Made with pantry staples like potatoes, onions, and stock.
- Perfect for pairing: Complements roast meats, poultry, or even vegetarian dishes.
- Easy to prepare: Simple steps and basic ingredients make it accessible for any cook.
- Elegant presentation: The crispy golden top makes this dish visually appealing.
- Healthy alternative: A great option if you’re looking for a lighter, healthier side dish.
Ingredients Needed to Make Mary Berry Boulangère Potatoes
- Potatoes (1 kg, thinly sliced): Use waxy potatoes like Maris Piper or Yukon Gold for the best results.
- Onions (2 medium, thinly sliced): Add a sweet, savory layer to the dish.
- Chicken or vegetable stock (500 ml): Provides moisture and flavor to cook the potatoes.
- Olive oil (2 tablespoons): To drizzle over the top for a golden, crispy finish.
- Fresh thyme (1 tablespoon, chopped): Adds an earthy, aromatic note.
- Garlic cloves (2, minced): Adds depth and richness to the flavor.
- Salt and pepper (to taste): Essential for seasoning the potatoes and onions.
Equipment
- Mandoline or a sharp knife for slicing the potatoes and onions
- The ovenproof baking dish for layering the ingredients
- A saucepan for heating the stock
- Wooden spoon or spatula for spreading the layers evenly
Instructions to Make Mary Berry 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.
Step 2: Slice the potatoes and onions
- Using a mandoline or sharp knife, thinly slice the potatoes and onions. Aim for even slices to ensure they cook uniformly and absorb the flavors of the stock.
Step 3: Layer the potatoes and onions
- In the prepared baking dish, layer the potatoes and onions alternately, starting with a layer of potatoes. Sprinkle salt, pepper, garlic, and fresh thyme between each layer to ensure every bite is flavorful.
Step 4: Add the stock
- In a saucepan, gently heat the stock. Pour the warm stock over the layered potatoes and onions, making sure it reach just below the top layer of potatoes.
Step 5: Drizzle with olive oil
- Drizzle the olive oil over the top layer of potatoes to help them crisp up during baking.
Step 6: Bake the potatoes
- Place the dish in the preheated oven and bake for 60-70 minutes, or until the potatoes are tender and the top is golden and crispy. If the top begins to brown too quickly, cover with foil halfway through baking.
Step 7: Serve
- Once the Boulangère Potatoes are beautifully golden and cooked through, remove them from the oven and allow them to rest for a few minutes before serving. This will help the layers set slightly and enhance the flavor.
What Goes Well With Mary Berry Boulangère Potatoes
- Roast lamb: The tender, savory potatoes pair wonderfully with roast lamb.
- Grilled chicken: The lightness of this potato dish complements grilled or roasted chicken.
- Baked fish: Serve with baked or grilled fish for a balanced and healthy meal.
- Vegetarian mains: This dish works perfectly alongside a variety of vegetarian dishes like stuffed peppers or roasted vegetables.
- Steamed greens: Add a fresh contrast with a side of steamed green beans, spinach, or broccoli.
- Fresh salad: A crisp salad with a tangy vinaigrette is a great way to balance the richness of the potatoes.
Expert Tips for Making the Best Mary Berry Boulangère Potatoes
- Use waxy potatoes: These hold their shape well during baking and provide a more structured dish.
- Slice thin and evenly: Uniform slices of potatoes and onions ensure even cooking and better absorption of the stock.
- Season each layer: Lightly season each layer of potatoes and onions to enhance the overall flavor.
- Heat the stock: Warm stock helps the potatoes cook more evenly and absorb the flavors better.
- Drizzle with oil for a crispy top: Adding olive oil to the top layer ensures a beautifully crispy, golden finish.
Easy Variations of Mary Berry Boulangère Potatoes
- Add cheese: For a richer version, sprinkle grated gruyère or parmesan between the layers or on top.
- Garlic infusion: Infuse the stock with garlic and thyme for added depth of flavor.
- Vegetable variation: Layer in thin slices of leeks or carrots to add another dimension of flavor and texture.
- Herb swap: Use rosemary or parsley instead of thyme for a different flavor profile.
- Creamy twist: Add a splash of cream to the stock for a more indulgent version of the dish.
Best Practices to Store Mary Berry 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 crispness of the top layer.
Best Practices to Reheat Mary Berry Boulangère Potatoes
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes until warmed through.
- Microwave method: If you’re short on time, reheat individual portions in the microwave, though the top may lose some crispness.
How Can I Make Mary Berry Boulangère Potatoes Healthier?
- Reduce the oil: Use less olive oil or a light cooking spray to reduce the fat content.
- Low-sodium stock: Opt for homemade or low-sodium vegetable stock to control salt levels.
- Add vegetables: Incorporate thinly sliced zucchini, leeks, or carrots for added nutrients.
- Skip the cheese: Stick to the basic recipe without cheese for a lighter version.
Nutrition Value (per serving):
- Calories: 210
- Fat: 6g
- Carbohydrates: 35g
- Protein: 4g
FAQs
Can I make Mary Berry Boulangère Potatoes ahead of time?
Yes, you can make Mary Berry Boulangère Potatoes ahead of time. Prepare the dish up to the point of baking, then cover and refrigerate for up to 24 hours. When ready to cook, simply bake as instructed, adding an extra 10-15 minutes if needed.
How do I keep Boulangère Potatoes from drying out?
To prevent Boulangère Potatoes from drying out, ensure that the stock covers most of the layers of potatoes before baking. Also, cover the dish with foil for the first half of baking to retain moisture, then remove the foil to crisp the top.
Can I freeze Mary Berry Boulangère Potatoes?
Yes, you can freeze Boulangère Potatoes. Let the dish cool completely, then freeze in an airtight container. Thaw in the fridge overnight before reheating in the oven until piping hot and crispy on top.
What type of potatoes are best for Mary Berry Boulangère Potatoes?
Waxy potatoes like Maris Piper or Yukon Gold are best for Boulangère Potatoes. These varieties hold their shape during cooking and absorb the flavors of the stock without becoming mushy.
Final Words
Mary Berry’s Boulangère Potatoes is a light, flavorful dish that’s perfect for any occasion. Whether served alongside roasted meats or as a main dish with a fresh salad, these potatoes offer a comforting, yet elegant addition to your meal.
Give this recipe a try for a simple yet satisfying side that’s sure to become a family favorite!
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Mary Berry Boulangère Potatoes
- Prep Time: 15
- Cook Time: 70
- Total Time: 1 hour 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
Mary Berry’s Boulangère Potatoes is a classic French-inspired dish where potatoes and onions are thinly sliced, layered, and baked in a savory broth. The result is a tender, flavorful bake with a golden, crispy top. Unlike heavier potato dishes that rely on cream or cheese, this recipe allows the delicate flavors of the potatoes, onions, and herbs to shine through, making it a lighter yet equally delicious side dish.
Ingredients
- Potatoes (1 kg, thinly sliced): Use waxy potatoes like Maris Piper or Yukon Gold for the best results.
- Onions (2 medium, thinly sliced): Add a sweet, savory layer to the dish.
- Chicken or vegetable stock (500 ml): Provides moisture and flavor to cook the potatoes.
- Olive oil (2 tablespoons): To drizzle over the top for a golden, crispy finish.
- Fresh thyme (1 tablespoon, chopped): Adds an earthy, aromatic note.
- Garlic cloves (2, minced): Adds depth and richness to the flavor.
- Salt and pepper (to taste): Essential for seasoning the potatoes and onions.
Instructions
Step 1: Preheat the oven
Preheat your oven to 190°C (375°F) and lightly grease an ovenproof baking dish with olive oil.
Step 2: Slice the potatoes and onions
Using a mandoline or sharp knife, thinly slice the potatoes and onions. Aim for even slices to ensure they cook uniformly and absorb the flavors of the stock.
Step 3: Layer the potatoes and onions
In the prepared baking dish, layer the potatoes and onions alternately, starting with a layer of potatoes. Sprinkle salt, pepper, garlic, and fresh thyme between each layer to ensure every bite is flavorful.
Step 4: Add the stock
In a saucepan, gently heat the stock. Pour the warm stock over the layered potatoes and onions, making sure it reaches just below the top layer of potatoes.
Step 5: Drizzle with olive oil
Drizzle the olive oil over the top layer of potatoes to help them crisp up during baking.
Step 6: Bake the potatoes
Place the dish in the preheated oven and bake for 60-70 minutes, or until the potatoes are tender and the top is golden and crispy. If the top begins to brown too quickly, cover with foil halfway through baking.
Step 7: Serve
Once the Boulangère Potatoes are beautifully golden and cooked through, remove them from the oven and allow them to rest for a few minutes before serving. This will help the layers set slightly and enhance the flavor.
