Boulangerie potatoes

Boulangerie potatoes

1 hour 55 mins



  • 50g butter
  • 3 brown onions, halved, thinly sliced
  • 1.2kg Red Jacket potatoes, washed, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 500ml (2 cups) Massel chicken style liquid stoc


  • Step 1

    Melt half the butter in a medium frying pan over medium heat. Add the onion. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until the onion is soft and slightly caramelised.

  • Step 2

    Preheat oven to 180°C. Lightly rub a little of the remaining butter over the base and sides of a 2L (8-cup) capacity baking dish. Coarsely chop the remaining butter.

  • Step 3

    Arrange a layer of potato, slightly overlapping, over the base of the dish. Top with a little of the caramelised onion and a little of the thyme. Continue layering with the remaining potato, caramelised onion and thyme, finishing with a layer of potato. Pour over the stock. Top with the chopped butter. Cover with baking paper and foil. Bake in oven for 1 hour.

  • Step 4

    Uncover and bake for a further 20 minutes or until the potato is very soft and the top is golden. Set aside for 10 minutes to stand before serving

Serving size: 6
Recipe courtesy of

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