Classic Pommes Boulangère - French Gratin Potatoes

Recipe by French Tart
READY IN: 1hr 45mins


  • 2 12
    lbs potatoes, peeled and thinly sliced. such as Desiree, King Edwards are the best, although Maris Pipers are very
  • 2
    onions, peeled and sliced thinly
  • 7
    fluid ounces hot stock
  • 1
    ounce melted butter
  • freshly grated black pepper
  • rosemary (optional)
  • thyme (optional)


  • Pre-heat oven to 150C/300F/Gas mark 3.
  • Butter a large shallow ovenproof dish.
  • Peel potatoes thinly, do not rinse.
  • Peel and slice the onions thinly.
  • Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
  • Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
  • Continue until all the potatoes & onions are used up, ending with a potato layer.
  • Pour over the hot stock.
  • Brush with the top of the potatoes with the melted butter.
  • Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
  • Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.