According to my lovely French friend, Helene, the correct term is ‘pommes de terre à la boulangère’ which translates to ‘baker’s potatoes’. The story originates in rural France where villagers would assemble this dish at home and use the heat from the baker’s oven to cook their potatoes at the end of the day. Traditionally, they would roast lamb on a rack above the potatoes so that the juices would drip down into the dish.
Last weekend, my inlaws came over for dinner and I planned to do a leg of lamb for the four of us. Boulangere potatoes are a nice alternative to the English roast spud and look slightly fancier, perfect for a dinner party! Not least because you can assemble this dish in advance, bung it in an oven and forget about it until it’s time to serve.
Cooking Time: 1 Hour
Serves: 4-6 People
This recipe makes a large batch of potatoes, it was enough to serve 4 hungry adults with a portion leftover. I appreciate that not everybody wishes to cook enough to feed an army, simply half the recipe if you need to make less! 🙂
1 KG Potatoes, sliced
2 Large onions, sliced
400ml Bouillon or vegetable stock
A bunch of thyme
- Pre-heat oven to 190 degrees C.
- Slice the onions into crescents and slice the potatoes into discs about half a centimetre thick.
- Layer the potatoes in the bottom of the dish before topping with an even layer of onions. Keep layering the potatoes and onions, finishing with potatoes.
- Sprinkle the thyme over the top of the potatoes and season with salt and pepper. Add the stock straight into the dish.
- Place in the oven for one hour. Add a couple of pats of butter on top half way through cooking to get a lovely golden brown colour and buttery flavour.
If you are already roasting meat, pop the potatoes in an hour before the meat is due to come out. Once the meat is out, crank up the heat a little to crisp up the potatoes while the meat is resting.
What are your favourite dinner party recipes? Comment below!