Potatoes Boulangère | Bakers Potatoes

This recipe for potatoes boulangère comes from my all time favourite chef, Tom Kitchin. He recommends that you use a stock based on the meal you are preparing. So for lamb, use lamb stock, and chicken, chicken stock.

Potatoes Boulangère
Head straight on to the Recipe For ♥ Potatoes Boulangère ♥

It is abundantly obvious that we are going to be wearing masks for a long time. South Africa was one of the first, if not the first, country to make mask wearing in public mandatory. I believe this has gone a long way in helping us stay healthy. Knowing I have to mask up all the time, I now have a collection of masks everywhere. I have 7 plastic bags in the boot of my car, each one marked with the day, and a mask inside. While I am out of the office I wear one of these disposable surgical masks and they tend to break quite easily. So, I have a spare one in my handbag just in case the mask I have on tears, or I forget it in the car. Then there is one in my desk drawer.

Today’s inspirational recipe from Lavender and Lime ♥ Potatoes Boulangère ♥ #LavenderAndLime Click To Tweet

We have to mask up when people are in the office so it needs to be close to hand. I have one in Dave’s Lotus for when we go for a drive. And another with my helmet for when we are on the motorbike. Then there is one in the roll top desk for the odd occasion we go for a walk. I have a pretty surgical style mask in the glove compartment of my car in case I meet someone for coffee and want a better look. And then I have a mask made of silk, with a poppy pattern and sparkles. This is my going out mask. Clearly no shortage but I am still holding out for a clear breathable mask that offers perfect protection. How many masks have you collected, and are they mandatory to wear where you live?

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5 from 1 vote

Potatoes Boulangère

Use the same flavour stock as the protein you are serving these potatoes with to get the right combination of flavours
Recipe Category: Side Dish


  • 5 mls canola oil
  • 1 onion, peeled, cut in half and thinly sliced
  • 1 leek, white part only, thinly sliced
  • 5 mls herbes de Provence *
  • 5 mls fennel seeds
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper to season
  • butter for greasing, plus extra for baking
  • 250 g potatoes, sliced extremely thin
  • 250 mls stock


  • Place the oil into large frying pan and heat over a medium temperature
  • Add the onions and sauté until soft
  • Add the leek, herbs, fennel seeds and garlic and season to taste
  • Reduce the temperature and cook for 10 minutes
  • Remove from the heat and set aside
  • Pour the stock into a sauce pan and allow to heat gently over a low temperature
  • Preheat your oven to 170° Celsius
  • Butter an oven proof dish ** and arrange a layer of overlapping potato slices on the bottom
  • Then add a layer of the onion mix and season
  • Continue with the layers, ending with a layer of potatoes
  • Pour the warm stock over the potatoes so that they are just covered
  • Dot the top with a few small knobs of butter and place the dish/es onto a baking tray
  • Place into the oven and bake for 90 minutes
  • Remove from the oven and serve straight away


* if you cannot find this herb blend feel free to used mixed herbs. ** I used two small cocottes but you can use any dish you have that will fit the potatoes.
Inspiration published on Lavender and Lime March 29:

Live simply. Love generously. Care deeply. Speak kindly.

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