The Best Crispy, Caramelized French Potatoes You’ll Ever Make! Boulangère Potatoes (Pommes Boulangère)

Name: The Best Crispy, Caramelized French Potatoes You’ll Ever Make!Boulangère Potatoes (Pommes Boulangère)
Prep time: 20 min
Cook time: 89 min
Ingredients: 4 Large potatoes (4 large potatoes (such as Agria or Yukon Gold), thinly sliced (⅛ inch / 3mm thick)); 2 Large onions (thinly sliced); 2 tbsp Butter (clarified butter (or regular butter), melted); 2 cups Beef stock (or vegetable stock for a vegetarian version); 1 tsp fresh thyme leaves; salt and pepper to taste; 1 clove Garlic (minced); 1 Bay leaf; 0.5 cup Parmesan cheese

A classic French potato dish with layers of thinly sliced potatoes, caramelized onions, clarified butter, and rich beef stock, baked until tender and golden. This dish balances crispy edges, a creamy center, and deep umami flavor—perfect as a hearty side for any meal.

Boulangère Potatoes (Pommes Boulangère)

Credit Alberto Conde Kitchen in the Med

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What I Like About this Recipe

Uses simple, humble ingredients yet delivers an elegant, rich flavor.
The slow caramelization of the onions brings deep sweetness.
Clarified butter ensures a perfectly crisp top layer without burning.
It’s a great make-ahead dish that tastes even better the next day.

What is this recipe?

Boulangère Potatoes (Pommes Boulangère) is a classic French dish made with thinly sliced potatoes, caramelized onions, and rich beef stock, slow-cooked to perfection.

This is traditional French cooking, so it is heavy in butter and not part of the Mediterranean diet. However, eating is alright, as long as you mind the quantity and frequency of this recipe in your meals.

Where does it come from?

Boulangère potatoes, or “pommes boulangère,” means “baker’s potatoes.” Traditionally, French villagers took their prepared dish to the local bakery, letting it slowly bake in the residual heat of the bread oven. This rustic dish is similar to Gratin Dauphinois, but lighter—using stock instead of cream for a crispier, less heavy result.

Ingredients

Some Ingredients

Credit Alberto Conde Kitchen in the Med

Main Ingredients

4 large potatoes (such as Agria or Yukon Gold), thinly sliced (⅛ inch / 3mm thick)
2 large onions, thinly sliced
2 tbsp clarified butter (or regular butter), melted
2 cups (480ml) beef stock (or vegetable stock for a vegetarian version)
1 tsp fresh thyme leaves
Salt and black pepper, to taste

Optional

1 garlic clove, minced (for added depth)
Extra butter for finishing
Bay leaf, for extra aroma
Grated Parmesan cheese

Instructions

1. Thin Sliced Shallots before caramelizing for the Bottom Layer

1. Caramelize the Onions

Heat 1 tbsp of clarified butter in a large pan over medium-low heat.
Add sliced onions and a pinch of salt. Cook slowly for 30-40 minutes, stirring occasionally, until deeply golden brown. Avoid burning, as bitterness can develop.

2. Prep the Potatoes

Peel and slice the potatoes evenly (⅛ inch / 3mm thick) using a mandoline or sharp knife.
Pro Tip: If slicing by hand, ensure consistent thickness to allow even cooking.

3. Layer the Dish

Preheat the oven to 250°F (120°C).
In a buttered, oven-safe dish, layer the ingredients:
1. Base layer: Caramelized onions spread evenly.
2. First potato layer: Slightly overlapping potato slices.
3. Seasoning: Light sprinkle of salt, black pepper, and thyme.
4. Clarified butter drizzle: A little on each layer.
5. Stock: Spoon over a bit to keep moisture levels even.
6. Repeat layers until all potatoes and onions are used, ending with a top layer of potatoes.

4. Make a Cartouche (Parchment Lid)

Cut a circle of parchment paper to fit the dish.
Place it directly on top of the potatoes to allow gentle steaming while promoting evaporation for caramelization.
Weight down lightly with a heatproof plate to ensure even cooking.

5. Slow Bake

Bake at 250°F (120°C) for 45 minutes, then check for tenderness.
Remove the cartouche and plate, increase heat to 265°F (130°C), and bake for another 25-30 minutes until the top is golden and crispy.

6. Final Glazing & Caramelization

Tilt the pan slightly to collect juices from the bottom, then spoon over the top to create a glossy, crispy finish.
For extra crispiness, brush with a little more clarified butter before the final 5 minutes.
Finish with fresh thyme.

7. Sprinkle the grated Parmesan cheese

Cut a circle of parchment paper to fit the dish.
Place it directly on top of the potatoes to allow gentle steaming while promoting evaporation for caramelization.
Weight down lightly with a heatproof plate to ensure even cooking.

Suggestions for Serving

Pairs beautifully with roast lamb, beef, or chicken.
Serve alongside a green salad with mustard vinaigrette for a lighter contrast.
Enjoy as a main dish with crusty bread and a glass of red wine.

Tips and ideas

✔ Mandoline for uniform slicing – this ensures even cooking.
✔ Use clarified butter for a perfect, golden crust without burning.
✔ Beef stock vs. vegetable stock – beef stock adds deeper umami flavor, but vegetable stock keeps it vegetarian.
✔ Bake low and slow – the long cook time develops intense flavor and texture.

Boulangère Potatoes (Pommes Boulangère)

Credit Alberto Conde Kitchen in the Med

Irresistible lemon garlic baked cod FAQ

1. Can I make Boulangère potatoes ahead of time?
Yes! You can assemble and refrigerate overnight before baking. Reheat in a low oven (300°F / 150°C) for 15-20 minutes.

2. Can I use regular butter instead of clarified butter?
Yes, but regular butter contains milk solids that can burn. To avoid this, keep the baking temperature low and baste with extra stock as needed.

3. Can I add cheese?
Traditional Pommes Boulangère does not include cheese. However, a sprinkle of Parmesan or Gruyère in the final 10 minutes can add a crispy, savory twist.

4. How do I get the best caramelized onions?
Low heat and patience! 30-40 minutes on low heat, stirring occasionally, creates deep sweetness without burning.

5. What potatoes work best?
Agria, Yukon Gold, or Maris Piper potatoes are best due to their balance of waxy and starchy texture.

6. Can I make this vegetarian?
Yes! Swap the beef stock for vegetable stock and use olive oil instead of clarified butter.

7. Why use a cartouche (parchment lid)?
A cartouche traps moisture while allowing evaporation, preventing the dish from drying out.

8. How do I keep my top layer crispy?
Tilt the pan and spoon juices over the top layer, then finish with a little extra butter or stock in the last 5 minutes.

9. Can I add garlic or other herbs?
Absolutely! A minced garlic clove in the onions or rosemary instead of thyme adds extra flavor.

10. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven for best texture.

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The Best Crispy, Caramelized French Potatoes You’ll Ever Make!Boulangère Potatoes (Pommes Boulangère)

Alberto Conde

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 29

Course Entrees, Side Dish

Cuisine French

Servings

Calories 246 kcal

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