Amelia Grace Boulangère potatoes sit somewhere between a gratin and a roast, layered thin slices of potato and onion baked slowly in stock rather than cream, and they’ve become one of my favourite side dishes precisely because they’re so much lighter than a traditional dauphinoise while still being properly comforting.
The name comes from the French tradition of taking a dish to the local baker’s oven to cook alongside the bread, and there’s something wonderfully rustic about that history that still comes through in the simplicity of this recipe today.
Why Stock Rather Than Cream Changes the Whole Character of This Dish
Choosing stock over cream isn’t just about being lighter, though that’s certainly part of the appeal — it genuinely changes how the finished dish tastes and behaves.
Stock is thinner and less rich than cream, which means it needs to reduce and be absorbed by the potatoes as they bake, rather than simply thickening around them the way cream does in a dauphinoise.
This gives boulangère potatoes a slightly different texture — softer and more saturated throughout, rather than sitting in a distinct creamy sauce — and the savoury depth of a good stock adds a different kind of flavour entirely, more onion-forward and less purely rich.
Ingredients for Delia Smith Boulangère Potatoes
- 1kg potatoes, peeled and very thinly sliced
- 2 onions, thinly sliced
- 25g unsalted butter, cubed, plus extra for greasing
- 500ml hot chicken or vegetable stock
- Salt and freshly ground black pepper
- Fresh thyme leaves
How to Make Delia Smith Boulangère Potatoes — Step by Step
Step 1 — Preheat and Prepare
Preheat your oven to 180°C (160°C fan / Gas 4). Generously grease a large baking dish with butter.
Step 2 — Layer the Potatoes and Onions
Arrange a layer of sliced potatoes in the base of the dish, followed by a scattering of sliced onions. Season with salt, pepper and a few thyme leaves. Repeat the layers, finishing with a neat layer of potatoes on top.
Step 3 — Add the Butter
Dot the cubed butter evenly over the top layer of potatoes.
Step 4 — Pour Over the Stock
Pour the hot stock over the layered potatoes and onions — it should come almost to the top of the potatoes, but not quite cover the very top layer.
Step 5 — Cover and Bake
Cover the dish with foil and bake for 45 minutes.
Step 6 — Uncover and Continue Baking
Remove the foil and continue baking for a further 30–40 minutes, until the potatoes are completely tender and the top is golden and slightly crisp.
Step 7 — Rest Briefly
Leave to stand for 5–10 minutes before serving.
My Top Tips for the Best Delia Smith Boulangère Potatoes
Slice the potatoes and onions as thinly and evenly as possible. This is what allows everything to cook through evenly and absorb the stock properly, so a mandoline is genuinely useful here if you have one.
Don’t fully submerge the top layer in stock. Leaving the very top slightly exposed is what gives you that golden, slightly crisp finish once the foil comes off.
Use a good, flavourful stock. Since stock is really the main source of flavour here, alongside the onions, it’s worth using a decent one rather than the cheapest option.
Don’t rush the covered baking time. Those first 45 minutes under foil are essential for the potatoes to properly soften and absorb the stock before the top gets a chance to crisp up.
Choose a waxy or all-purpose potato. A floury potato can break down too much over the long baking time, whereas a waxy variety holds its shape better while still becoming tender.
Serving Suggestions
Serve alongside roast chicken, lamb, or a simple grilled piece of fish — this is a versatile side dish that pairs well with almost any main course. It’s substantial enough that a simple green salad or steamed vegetables is all you need alongside it.
How to Store Delia Smith Boulangère Potatoes
In the fridge: Store in an airtight container for up to 3 days. Reheat in the oven for the best texture.
At room temperature: Not suitable — cool and refrigerate promptly after cooking.
In the freezer: Freezes reasonably well for up to 2 months, though the texture of the potatoes softens slightly on reheating. Defrost fully in the fridge before reheating in the oven.
Delia Smith Boulangère Potatoes Recipe
Ingredients
Method
- Preheat oven to 180°C (160°C fan / Gas 4). Grease a baking dish.
- Layer potatoes and onions, seasoning as you go, finishing with potatoes.
- Dot the top with butter.
- Pour over the hot stock, almost to the top layer.
- Cover with foil and bake for 45 minutes.
- Uncover and bake for a further 30–40 minutes until golden and tender.
- Rest for 5–10 minutes before serving.
Notes
Frequently Asked Questions About Delia Smith Boulangère Potatoes
What’s the difference between boulangère and dauphinoise potatoes?
Dauphinoise uses cream (and often cheese) as the cooking liquid, giving a rich, thick, indulgent result, while boulangère uses stock instead, resulting in a lighter dish with a more savoury, onion-forward flavour.
Why did my potatoes not soften properly?
This is usually down to slices being too thick, or not enough stock being used. Slice as thinly and evenly as you can, and make sure the stock comes close to the top of the layered potatoes.
Can I add cheese to this dish?
Yes, while not traditional, a scattering of grated Gruyère or cheddar over the top for the final 15 minutes of baking is a lovely, if slightly richer, variation.
Can I make this dish ahead of time?
Yes, you can assemble the layers ahead and keep covered in the fridge for a few hours before baking, though it’s best baked fresh rather than fully cooked and reheated, for the best texture.
