Dad’s Potato Bake (Boulangère Potatoes)
These boulangère potatoes are just like the potato bake my Dad made when I was a kid! With thinly sliced layers of potato and onions baked in a white wine broth with lots of fresh thyme, this is a perfect alternative to roasted potatoes on the dinner table.
Servings 4 servings
Calories 256kcal
Ingredients
- 800 grams white potatoes cleaned, skins on
- 1 large brown onion
- 2–3 tablespoons dairy free butter
- 1 tablespoon fresh thyme
- Salt and pepper to taste
- ½ cup chicken stock or vegetable stock
- ½ cup dry white wine or use additional stock
Instructions
- Preheat your oven to 180°C or 350°F.
- Thinly slice the potatoes and onion. A mandoline works best for even layers.
- Grease the base of a cast iron French pan or casserole dish with a little dairy free butter.
- Add a layer of sliced onions, followed by a layer of potatoes. Dot with a few small pieces of butter and sprinkle with fresh thyme, salt, and pepper.
- Repeat the layering process, seasoning each layer and finishing with a top layer of potatoes.
- Pour the stock and white wine (or extra stock) evenly over the potatoes. Season the top with a little more salt, pepper, and thyme.
- Cover the dish with a lid and bake for 30 minutes.
- Remove the lid and bake for a further 30 minutes, or until the potatoes are tender and the top is golden and crisp. Serve hot.
Notes
Recipe adapted from Taming Twins.
Nutrition
Calories: 256kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 104mg | Potassium: 961mg | Fiber: 5g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 45mg | Calcium: 44mg | Iron: 2mg
