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Potato and Onion Bake Recipe

This French Layered Potato and Onion bake is a simple potato dish called Pommes Boulangère or Boulangere Potatoes. It is so easy to make and makes a great alternative to creamy scalloped potatoes or cheesy potatoes au gratin. The thin slices of potatoes and onions are cooked in broth with rosemary until they are soft and tender with a golden crust. A great side dish.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
Servings: 6
Calories: 235 kcal
Course: Side Dish
Cuisine: French

Ingredients

  • 3 tablespoon butter (see note 1)
  • 3 onions (see note 2)
  • 2.6 lb washed potatoes (about 6 potatoes) (see note 3)
  • 2 tablespoon fresh rosemary, finely chopped (see note 4)
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups vegetable broth/stock (see note 5)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F /180°C. (see note 6)
  2. Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2 litre baking dish. Place this on a baking tray for easy.
  3. Peel and finely slice the onions.3 onions
  4. Use a mandolin, food processor or sharp knife to cut the potatoes into ⅛ inch (3-4mm) thick disks.2.6 lb / 1.2 kg washed potatoes (about 6 potatoes)
  5. Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.2 tbsp fresh rosemary, finely chopped2 tsp salt1 tsp black pepper
  6. Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes. You may not need it all, you want to ensure it comes to just below the last layer of potatoes. (note 6)2 cups / 500 ml vegetable broth/stock2 cups / 500 ml vegetable broth/stock
  7. Dot the remaining 2 tablespoon of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
  8. Cook for 45 minutes then remove the foil and cook for a further 30-35 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&7)

Notes

  • below the last layer of potatoes. this allows the top to crisp up nicely.
  • If you want to make this dairy-free, then oil the bottom of the dish with olive oil and mix 1 tablespoon of oil into the broth/stock.
  • You can use any onions for this recipe. I like to use the large sweet onions if I can find them. But regular brown or white onions are still great. You can use red onions but they don't melt into the bake as easily.
  • You want a good allrounder potato for this dish. Too waxy and the potato bake will slip and slide apart when you serve. Too floury and the potatoes will disintegrate whilst cooked. I like to choose, Desirée, Nadine or a Yukon gold.
  • Whilst rosemary is the traditional herb to use, thyme, sage or oregano are also wonderful additions
  • The potatoes can be cooked at a lower temperature for longer if that fits with your roast. 
  • You may not need all of the broth, you want to pour it on until it comes to just below the last layer of potatoes. this allows the top to crisp up nicely.
  • Depending on the thickness of your potatoes and the depth of your baking dish, the bake may take longer to cook. If you keep them at ⅛"(3mm) then they should be tender within 75 minutes of cooking.

Nutrition Information

Calories 235kcal (12%) Carbohydrates 40g (13%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 4g (20%) Cholesterol 15mg (5%) Sodium 616mg (26%) Potassium 1226mg (35%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 333IU (7%) Vitamin C 35mg (39%) Calcium 97mg (10%) Iron 9mg (50%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 235

% Daily Value*

Calories 235kcal 12%
Carbohydrates 40g 13%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 616mg 26%
Potassium 1226mg 26%
Fiber 8g 32%
Sugar 2g 4%
Vitamin A 333IU 7%
Vitamin C 35mg 39%
Calcium 97mg 10%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.