Pommes boulangère
Pommes boulangère, from above
VegFrance

Pommes boulangère

Potatoes and onions baked in stock until golden. The baker's oven side dish.

90 minTime
5 gProtein each
mildSpice
The baker's potatoes2 chapters · 1 min read

Make it your way

Grandma's wayPotatoes and onions baked in stock.
The original
241kcalsame
5 gproteinsame
5 gfibresame
90minutessame

Classic pommes boulangère.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Potato1.2 kg, thinly sliced
Onion3, thinly sliced
Butter3½ tbsp
Vegetable stock (vegetable broth)2 cups vegetable or chicken stock
Dried thyme1 tsp
Garlic1 clove
Saltto taste
Black peppera pinch

Method

4 steps
  1. 1Soften the onions in half the butter until soft and golden.
  2. 2Layer the potatoes and onions in a buttered dish, seasoning each layer with thyme, salt and pepper.
  3. 3Pour over hot stock to just below the top layer and dot with the remaining butter.
  4. 4Cover with foil and bake at 190°C for 40 minutes, then uncover and bake until golden.
Serve it like this

Serve straight from the dish, golden side up, alongside roast lamb or chicken.

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Make it a meal

What goes with Pommes boulangère: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Roast lamb with rosemary and garlic150 min
With a main Poulet rôti100 min
With a main Navarin d'agneau150 min
To drink Chocolat chaud10 min
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