Pommes Boulangère

Pommes boulangere


Serves 6

1kg Scotty Brand potatoes (peeled and thinly sliced)



3 tablespoons butter

1 tablespoon olive oil

4 onions, sliced

Salt and freshly ground black pepper

Fresh thyme sprigs, leaves picked

500ml stock


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  1. Pre- heat the oven to 150 degrees C / Gas mark 3. Melt half the butter with the oil in a non-stick pan and fry the onions in it until they are soft and lightly golden.
  2. Spread half of the onions in the bottom of a lightly buttered ovenproof dish. Place a layer of potatoes on top, season with salt and pepper, and scatter with thyme leaves.
  3. Build another layer of onions, then a final one of potatoes.  Finally, pour over the stock.  Beef stock is traditional, but vegetable stock works just as well.
  4. Cover the dish with foil and bake in the oven until all the liquid has been absorbed – around 2 to 3 hours.  Remove the foil for the last hour, if you want the top to be crispy.
  This dish is so-called because French villagers in days gone by would take it to the bakery (boulangerie) for it to be cooked in the bread oven.