Mary Berry Boulangere Potatoes Recipe

Mary Berry’s boulangere potatoes are thinly sliced potatoes slow-baked in stock with onions and thyme — a lighter, more elegant alternative to dauphinoise.

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Prep Time 20

Cook Time 1 15

Resting Time 10

Total Time 1 45

Servings: 6 Portions

Course: Main Course

Cuisine: British

Calories: 175

Ingredients Method Notes

Ingredients

Boulangere Potatoes:
1.2 kg waxy potatoes Charlotte or Désirée, peeled and sliced 2–3mm
2 large onions halved and very thinly sliced
3 garlic cloves crushed
500 ml good quality beef or chicken stock hot
30 g unsalted butter melted
1 tbsp fresh thyme leaves — plus extra sprigs for the top
Salt and pepper

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Butter a deep 30x20cm ovenproof dish generously.
Slice potatoes to 2–3mm — use a mandoline for consistency.
Layer potato slices over base — slightly overlapping. Scatter onion, seasoning, thyme, and garlic. Repeat until all used — finish with neat potato layer on top. Press down firmly.
Pour hot stock slowly over layers — to just below the top potato layer. Brush top generously with melted butter. Lay thyme sprigs over.
Cover tightly with foil — bake 45 minutes. Remove foil — brush top with any pooled butter. Bake uncovered 30–40 minutes until top is deeply golden and crispy and a knife slides through without resistance.
Rest 10 minutes. Cut into portions and serve.

Notes

Slice potatoes to exactly 2–3mm using a mandoline — consistent thickness gives even cooking.

Use hot stock — it begins cooking the potatoes immediately, reducing total time.

Keep the top layer just above the stock level — it must be exposed to brown and crisp.

Press layers down firmly — gives a cohesive, defined dish that holds its shape when served.

Make ahead and reheat — boulangere potatoes are arguably better the next day.

Freeze in portions for up to 2 months.