Boulangere Potatoes

READY IN: 1hr 20mins
Top Review by Pelicangal

First I must say that I love these potatoes. I have made them twice now. The first time, I was in a time crunch and did not brown the potatoes or onions as instructed in the recipe. The second time, (tonight) I made them and wanted to review them so made them exactly as the recipe instructed. I must admit that the potatoes looked so much better this time. They were nice and brown and crispy on top. However, I do not think that the look of the potatoes can outweigh the addition of 2/3 cups of vegetable oil, nor the 1 hour plus that it took me to brown the potatoes. I will certainly make these again, but will cook them without the oil and browning of the potatoes. Thank you so much Dancer for posting this recipe.

Ingredients Nutrition

  • 2 lbs potatoes, sliced
  • 23 cup vegetable oil
  • 1 lb onion
  • 7 tablespoons butter
  • 2 cups chicken stock


  1. Saute the potatoes in hot oil until golden. Drain.
  2. Saute the onions in the butter until soft.
  3. Layer the potatoes and onions in a baking dish.
  4. Add the stock and garnish. Bake at 350 degrees for 1 hour.

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