Boulangere Potatoes

StevesCooking's picture

Oct. 16, 2012


Potatoes 6 Medium , thinly sliced (starchy potatoes)
Onion 3 Medium , thinly sliced
Garlic 1 Clove (5 gm) , finely chopped
Vegetable stock 1 Cup (16 tbs) (homemade or store bought)
Dried italian seasoning 1/2 Teaspoon
Garlic powder 1/2 Teaspoon
Fresh thyme 2 Teaspoon , finely chopped
Fresh italian flat leaf parsley 1 Teaspoon
Olive oil 2 Teaspoon , divided
Cheese 2 Tablespoon (Leveled) (of your choice)
Unsalted butter 2 Tablespoon
Salt and pepper To Taste



1. Peel potatoes and slice them thinly.

2. In a small bowl, combine vegetable stock, Italian seasoning, and garlic powder. Mix well.


3. Place a pan on heat, pour oil, and drop sliced onions in it.

4. Sprinkle salt and pepper. Stir, and cook for 5 minutes to lightly sweat.

5. Drop garlic, and cook for another 5 minutes on gentle heat. Remove from pan, and set aside.

6. Grease an oven proof pan with olive oil. Put a layer of potatoes in bottom of pan.

7. Top it with onion. Sprinkle thyme, and season with salt and pepper. Repeat.

8. Lastly lay potatoes on top, overlapping each other.

9. Sprinkle salt, pepper, and thyme. Drizzle olive oil, and pour stock in it, about 2/3 way up.

10. Push potatoes in, and drop some butter.

11. Pop it in oven at 350 degree F for an hour.

12. Turn the oven to 425 degree F and cook for another 1 hour or until nice and crispy.

13. Spread cheese, place it in oven until cheese melts.


14. Sprinkle parsley and serve potatoes hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 140 Minutes
Ready In: 140 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 246Calories from Fat 63

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 216 mg9%

Total Carbohydrates 43 g14.3%

Dietary Fiber 6 g24%

Sugars 6 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet