The Best Crispy, Caramelized French Potatoes You’ll Ever Make!Boulangère Potatoes (Pommes Boulangère)
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.
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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
Optional
- 1 clove Garlic minced
- 1 Bay leaf
- 0.5 cup Parmesan cheese
Instructions
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:
- Base layer: Caramelized onions spread evenly.
- First potato layer: Slightly overlapping potato slices.
- Seasoning: Light sprinkle of salt, black pepper, and thyme.
- Clarified butter drizzle: A little on each layer.
- Stock: Spoon over a bit to keep moisture levels even.
- 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.
Nutrition
Calories: 246kcalCarbohydrates: 43gProtein: 11gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 9mgSodium: 504mgPotassium: 1039mgFiber: 5gSugar: 8gVitamin A: 127IUVitamin C: 39mgCalcium: 210mgIron: 2mg
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