CarolCooks2…In my kitchen…Boulangere Potatoes…

The Potato…a versatile root vegetable that is cheap and easy to grow they are packed with a variety of nutrients and a staple in many households…

Often vilified and banned from many a diet however as with many vegetables it is how you cook them and what you load them up with…

Yes, deep-fried and loaded with bacon and cheese…should be a rare treat and not eaten every day…Me I eat more rice than potatoes or pasta although I like both…

Jersey Royal potatoes are a beautiful thing steamed and eaten with mint and butter…Delicious…Cooked and cooled potatoes are one of the foods which contain resistant starch which means it keeps your gut healthy…when cooked and cooled the resistant starches increase.

Boulangere potatoes are one of my favourite ways to eat potatoes…easy to assemble it’s a one-pot dish just chuck it in the oven to do its thing… a really delicious accompaniment to meat or fish…

I prefer Boulangere potatoes to Gratin dauphinoise which are delicious but for me too loaded in fat and calories all that cream and cheese…

When making Boulangere potatoes Thyme, Rosemary or Sage or any herb of your choice are all lovely herbs that complement the dish today I am using Rosemary…They are equally as delicious if you just use vegetable stock alone which I sometimes do today I added some milk and Parmesan cheese again I don’t always add parmesan cheese they are just as nice without…it is such a versatile dish that I make depending on what I am serving it with or depending on what else I have eaten that day so I may cut the milk and cheese and just cook in the stock until they are really crispy.


  • 2lb Potatoes
  • 2 medium onions
  • 275 ml fresh vegetable stock
  • 150 ml milk
  • 28 gm butter
  • Salt and pepper to season
  • 2/3 sprigs rosemary leaves stripped and finely sliced

Let’s Cook!

Strip the rosemary leaves and finely slice 2 sprigs the remaining leaves will be used to finish the dish set to one side.

Peel and cut the onions in half and then slice thinly…set aside.

Peel and slice the potatoes fairly thickly and add your milk to your stock and stir to combine we are now ready to assemble the dish. I peeled these potatoes but if the skins are good I sometimes just wash and slice…

Starting with the potatoes layer some potatoes top with some of the onions, sprinkle some of the chopped rosemary and season lightly with salt and pepper then repeat the layers finishing with a layer of potatoes.

Carefully pour in the stock and milk mixture then grate some parmesan cheese then sprinkle with the rosemary leaves and dot with the butter. It’s now ready for the oven…

Cook for 50-60 minutes in a pre-heated oven at 180 degrees until the potatoes are cooked and golden brown. If you are not ready to serve these potatoes are quite forgiving and will keep on a low heat for a while longer and ideal buffet dish.

Traditionally served with a Sunday Roast however these potatoes go well with cold meats or fish…I had some leftovers the next day and quickly fried them up with some excess garlic butter I had from making garlic bread and they just made a little extra side dish…Delicious…

Thank you for joining me today as always I look forward to your comments x

56 thoughts on “CarolCooks2…In my kitchen…Boulangere Potatoes…

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  2. johnrieber

    This is a terrific recipe! Agree that the potato is far too vilified – it’s a chalkboard that allows you to write whatever flavors you want and this recipes sounds delicious and healthy too!


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    1. CarolCooks2 Post author

      Me too..I love new potatoes and mint not something I can get here often I did grow some last year..I only got a few I may try again …Thank you for the reblog, Joy 🙂 x


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  7. beetleypete

    Ireally like Gratin Dauphinoise. However, Julie is not a fan, so I rarely bother to cook it for myself. I like the look of this version too, Carol.
    Best wishes, Pete. x

    Liked by 1 person

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  9. Darlene

    These look delicious. Mom always made scalloped potatoes to serve with ham. I still use her recipe, similar to this one. There are so many ways to make potatoes. I also eat more rice but still enjoy potatoes from time to time, just not french fries.

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you, Darlene ..Yes I’m not a fan of fries I don’t mind a jacket potato occasionally but I do like Boulangere potatoes …although I also just like new potatoes as they are or with a nice dressing with salad 🙂 x

      Liked by 1 person

      1. Darlene

        New potatoes are wonderful. I also enjoy potato salad. Mom´s recipe doesn´t have a lot of mayonnaise, in fact, it can be left out. Learning that cold potatoes are good for you makes me happy.

        Liked by 1 person

      2. CarolCooks2 Post author

        I love Jersey Royals not something I can get here I don’t put loads of mayo in my potato salad or coleslaw it doesn’t need it far better with less…Me too…

        Liked by 1 person

  10. marianbeaman

    Potatoes were a mainstay in my mother’s menus and in mine as well. She often made scalloped potatoes, similar to the recipe you show here, but I prepare this root veggie far more simply. Thanks, Carol!

    Liked by 3 people

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