Boulangère potatoes
Thin potato slices baked in stock and onions until the top crisps and the middle turns soft and savoury. No cream needed.
- Time1 hr 30
- LevelEasy
- Costabout £0.60 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Heat the oil in a pan and cook the onions for 12 minutes until soft and golden. Stir in the garlic and thyme leaves for 1 minute.
12 min - 2
Layer a third of the potatoes in a baking dish, then half the onions. Season. Repeat, finishing with a neat layer of potato.
- 3
Pour the hot stock over the top so it comes just below the top layer. Dot with the dairy free spread.
- 4
Cover with foil and bake for 45 minutes.
45 min - 5
Uncover and bake for 25 to 30 minutes more until the top is golden and crisp and a knife slides in easily.
28 min 20 s - 6
Rest for 5 minutes before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.