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Nigel Slater Boulangère Potatoes

Nigel Slater Boulangère Potatoes - recipe card
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A classic French-style potato gratin featuring thinly sliced potatoes slowly baked in a savory beef or vegetable broth until meltingly tender. The top develops a golden, crisp crust while the interior remains creamy and rich, perfectly balanced with sweet caramelized onions and fragrant thyme.

Ingredients

Scale
  • 2 tablespoons unsalted butter, plus extra for greasing the dish
  • 2 tablespoons olive oil
  • 3 medium onions (approx. 400g), peeled and thinly sliced into rings
  • 2 sprigs fresh thyme, plus extra for garnish
  • 2 pounds (900g) Yukon Gold or other waxy potatoes, peeled and sliced into 1/8-inch (3mm) thick rounds
  • 2 cups (480ml) beef broth or vegetable broth, warmed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves, for garnish (optional)

Instructions

  1. 1. Preheat oven to 375°F (190°C). Butter the inside of a 9×13-inch (23x33cm) baking dish or equivalent 2-quart gratin dish. The butter prevents sticking and adds flavor to the crust.
  2. 2. In a large skillet, melt the butter with the olive oil over medium heat. Add the sliced onions and the 2 sprigs of thyme. Cook, stirring occasionally, for 10-12 minutes until the onions are soft, translucent, and just beginning to turn golden at the edges. Do not brown them fully — they should still hold their shape.
  3. 3. Remove and discard the thyme sprigs. Spread the caramelized onions evenly over the bottom of the prepared baking dish.
  4. 4. Layer half of the sliced potatoes over the onions, overlapping them slightly in a single even layer. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
  5. 5. Arrange the remaining potato slices on top, again overlapping slightly. Sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Aim for an even thickness so they cook uniformly.
  6. 6. Pour the warmed broth carefully over the potatoes, trying to moisten all the slices without washing the onions to one side. The liquid should come about halfway up the sides of the potatoes — not cover them.
  7. 7. Place the dish uncovered in the preheated oven. Bake for 60 minutes, then check: the top should be golden and the potatoes tender when pierced with a skewer. Depending on your oven and thickness, this may take up to 90 minutes total.
  8. 8. If the top is not browning enough after 60 minutes, increase the oven temperature to 400°F (200°C) for the final 10-15 minutes. Watch carefully to avoid burning.
  9. 9. Once the potatoes are very tender when pierced and the top is a deep golden brown with slight crispy edges, remove from the oven. Let rest for 5 minutes. The resting allows the liquid to be reabsorbed so slices hold together when serving.
  10. 10. Garnish with fresh thyme leaves if using, and serve hot as a main course with a green salad or as a hearty side alongside roast chicken or fish.

Notes

Storage: Store any leftovers covered in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 15-20 minutes until hot and the top crisps again. Not recommended for freezing because the potatoes become watery upon thawing. For a vegetarian version, use vegetable broth instead of beef broth — the flavor will be lighter but still delicious.

Nutrition

Keywords: boulangère potatoes, Nigel Slater boulangère, French potato gratin, sliced potatoes, baked potatoes, onion potato casserole, thyme potatoes, beef broth potatoes, vegetable broth potatoes, oven baked side dish, comfort food, potato side dish

Find it online: https://britishrecipes.uk/nigel-slater-boulangere-potatoes/