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.
- Prep Time: 15
- Cook Time: 70
- Total Time: 1 hour 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Baking
- Cuisine: French
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.