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Pommes Boulangère

For Pommes Boulangère


Maris piper potatoes 1 kg
large onions 3 pc
thyme leaves 1 tsp


brown chicken/lamb stock 600-700 ml
butter 60 g


Salt to taste


  • Thinly sliced onions

  • Caramelized onions with oil and a pinch of salt on low heat then add thyme and set aside

  • Peeled and thinly sliced potatoes using mandolin 

  • Create the potato discs for the top using circular cutter

  • Season the stock with salt if needed

  • Layer up the potato and onion adding some butter and stock in the middle layer

  • Top with the discs and pour on enough stock to just submerge the potato and add some diced butter

  • Bake at oven 180c fan for 45-50 mins 




  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Pommes Boulangère: a savory dish of sliced potato and onion cooked slowly in liquid in an oven
  • Topping with a splash more stock if it starts to dry out on top

credit to chefthombateman

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