Mary Berry Boulangère Potatoes Recipe | Classic French Potato Bake (Easy Recipe)

Boulangère Potatoes is a timeless French dish made famous by home cooks — and perfected in Mary Berry’s classic style. Instead of heavy cream or cheese, this recipe relies on stock, onions, garlic, and fresh herbs to infuse the potatoes with deep flavor while keeping the dish wonderfully light.

The top layer bakes to a crisp golden finish while the layers underneath become tender, soft, and infused with aromatic herbs. It’s the ideal side dish for a Sunday roast, festive dinner, or simple weeknight meal.

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What Are Boulangère Potatoes?

Boulangère Potatoes, meaning “potatoes of the baker,” is a traditional French recipe in which villagers once used the residual heat of the local bakery’s bread ovens to cook layered potatoes and onions.

This Mary Berry–inspired version honours that tradition:
✔ thin, even slices of potatoes
✔ layered with sweet onions and herbs
✔ cooked slowly in stock until soft and flavorful
✔ finished with a crisp golden top

It delivers all the comfort of a potato bake — without the richness of cream.

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Why You’ll Love This Recipe

• Lighter than gratin but still comforting and full of flavour
• Simple ingredients you likely already have on hand
• Perfect side dish for roasts, poultry, fish, or vegetarian meals
• No cream or cheese, making it naturally lighter
• Effortless preparation — just slice, layer, and bake
• Budget-friendly and ideal for feeding a crowd
• Elegant presentation with its rustic, crisp top

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Ingredients

For Mary Berry Boulangère Potatoes, you’ll need:

• 1 kg potatoes, thinly sliced (waxy varieties like Maris Piper or Yukon Gold work best)
• 2 medium onions, thinly sliced
• 500 ml chicken or vegetable stock, warmed
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt & black pepper, to taste

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Equipment

• Mandoline or sharp knife
• Ovenproof baking dish
• Small saucepan
• Wooden spoon or spatula

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How to Make Mary Berry Boulangère Potatoes (Step-by-Step)

Step 1 — Preheat the oven

Heat your oven to 190°C (375°F) and lightly oil an ovenproof dish.

Step 2 — Slice the vegetables

Thinly slice the potatoes and onions, keeping slices even so they cook at the same rate.

Step 3 — Build the layers

Layer potatoes and onions alternately in the dish. Season each layer with salt, pepper, garlic, and thyme.

Step 4 — Pour over the stock

Warm the stock and pour it gently over the layers until it sits just below the top.

Step 5 — Add olive oil

Drizzle olive oil over the top layer — this helps the surface crisp beautifully.

Step 6 — Bake

Bake for 60–70 minutes until the potatoes are tender and the top is golden and crisp.
Cover with foil if the top browns too quickly.

Step 7 — Serve

Let the dish rest for 5 minutes before serving to help the layers settle and develop even more flavor.

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What to Serve with Boulangère Potatoes

This versatile dish pairs beautifully with:

• Roast lamb
• Grilled or roasted chicken
• Baked salmon or white fish
• Stuffed peppers or roasted vegetables
• Green beans, spinach, or broccoli
• A crisp green salad with vinaigrette

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Expert Tips for Perfect Boulangère Potatoes

• Use waxy potatoes so the slices hold their shape.
• Slice evenly for uniform cooking.
• Season every layer for maximum flavor.
• Warm the stock — it helps the potatoes cook more evenly.
• Oil the top layer for the perfect golden crust.

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Easy Variations

Try one of these flavour twists:

• Cheesy version: Add grated Gruyère or Parmesan to the top.
• Garlic stock: Infuse the stock with garlic and herbs.
• Add vegetables: Thinly sliced leeks or carrots add depth and colour.
• Herb variations: Try rosemary or parsley instead of thyme.
• Creamy twist: Add a splash of cream to the stock for richness.

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Storage

• Fridge: Store for up to 3 days in an airtight container.
• Freezer: Freezes well for up to 2 months.
• Reheat: For best results, reheat in the oven at 180°C (350°F) for 15–20 minutes.

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Healthier Ideas

• Use less olive oil or a light spray.
• Choose low-sodium stock to reduce salt content.
• Add extra vegetables for more nutrients.
• Keep it cheese-free for a lighter dish.

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FAQ

1. Can I make Boulangère Potatoes ahead of time?

Yes — assemble the dish, cover, and refrigerate for up to 24 hours before baking.

2. Can Boulangère Potatoes be frozen?

Absolutely. Cool completely, freeze for up to 2 months, and reheat in the oven.

3. How do I stop Boulangère Potatoes from drying out?

Ensure the stock covers most of the layers and bake covered with foil for the first half.

4. Which potatoes are best?

Waxy potatoes such as Yukon Gold or Maris Piper work perfectly.

5. Can I use vegetable stock instead of chicken stock?

Yes — vegetable stock keeps the dish vegetarian and just as flavorful.

6. Why are my potatoes not soft?

They either need more baking time or the slices were too thick.

7. Can I add cheese to this recipe?

Definitely — Gruyère or Parmesan are delicious options.

8. Is this recipe gluten-free?

Yes, Boulangère Potatoes is naturally gluten-free.

9. Can I prepare this in a slow cooker?

Yes — cook on LOW for 4–5 hours, then crisp the top under the grill.

10. How thin should I slice the potatoes?

Aim for 2–3 mm for perfectly tender layers.

11. Can I make this recipe vegan?

Simply use vegetable stock and olive oil — it’s fully vegan-friendly.

12. Why does the top get too dark?

Cover with foil halfway through baking to control browning.

13. Can I add herbs other than thyme?

Rosemary, parsley, oregano, and herbes de Provence all work well.

14. Can I make this for a crowd?

Yes — double the recipe and bake in a larger dish.

15. What’s the difference between Boulangère and Dauphinoise potatoes?

Boulangère uses stock, while Dauphinoise uses cream and cheese.

16. How do I reheat leftovers?

Reheat in the oven at 180°C (350°F) to restore crispness.

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Other Recipes You May Like:

• Mary Berry Fish Pie With Crushed Potatoes​
• Mary Berry​ Roast New Potatoes With Garlic And Rosemary
• Mary Berry Mashed Potatoes

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