Potato and Onion Bake Recipe
Ingredients
- 3 tbsp butter)
(see note 1
- 3 onions)
(see note 2
- 2.6 lb washed potatoes)
about 6 potatoes
- 2 tbsp fresh rosemary
finely chopped), (see note 4
- 2 tsp salt
- 1 tsp black pepper
- 2 cups vegetable broth/stock)
(see note 5
Directions
- 1
Preheat the oven to 350°F /180°C. (see note 6)
- 2
Use some of the butter (about 1 tbsp) to grease the bottom and sides of a 8 cup/2 litre baking dish. Place this on a baking tray for easy.
- 3
Peel and finely slice the onions.3 onions
- 4
Use a mandolin, food processor or sharp knife to cut the potatoes into 1/8 inch (3-4mm) thick disks.2.6 lb washed potatoes (about 6 potatoes)
- 5
Arrange a layer of potatoes in your prepared baking dish, then top with onions, some of the chopped rosemary, salt, and pepper. Repeat the layers finishing with a top layer of potatoes and rosemary.2 tbsp fresh rosemary, finely chopped2 tsp salt1 tsp black pepper
- 6
Add any remaining herbs and seasonings to your broth and then pour it carefully over the potatoes. You may not need it all, you want to ensure it comes to just below the last layer of potatoes. (note 6)2 cups vegetable broth/stock2 cups vegetable broth/stock
- 7
Dot the remaining 2 tbsp of butter over the top of the dish, cover the dish with foil and then transfer the baking dish and tray to the oven.
- 8
Cook for 45 minutes then remove the foil and cook for a further 30-35 minutes until the potatoes are tender and the top is golden and crisp. (see note 5&7)
Potato and Onion Bake Recipe
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About this Recipe
Searching for a simple yet elegant side dish that impresses without the fuss of heavy creams or cheeses? This French Layered Potato and Onion bake, also known as Pommes Boulangère or Boulangere Potatoes, offers rustic charm and incredible flavor that elevates any meal.
What makes this Pommes Boulangère truly special is its elegant simplicity—thinly sliced potatoes and onions are lovingly layered and then slowly cooked in a savory vegetable broth. This method allows the potatoes to absorb all the aromatic rosemary essence and broth while creating incredibly tender interiors and a beautiful golden, slightly crisp crust. It's a refreshing, rustic alternative to heavier cream-based or cheesy au gratin potato dishes, proving that simple ingredients can deliver profound flavor and satisfying texture.
You can anticipate a truly comforting dish with layers of tender, savory potatoes and sweet, gently caramelized onions, all bathed in a flavorful broth. Each forkful will reveal the soft, yielding texture of potatoes thoroughly infused with the earthy, piney aroma of fresh rosemary and a delightful hint of onion sweetness. It's a naturally lighter side that feels substantial without being overly heavy, creating a satisfying and wholesome experience perfect for any meal.
Feel free to experiment with your ingredients to suit your taste preferences or what you have on hand. While the fresh rosemary offers an unparalleled aroma and herbaceous note, dried rosemary can be used in a pinch—just remember to use about one-third the amount. For a richer, more savory flavor profile, you could certainly substitute chicken broth for vegetable broth. If you prefer to avoid butter, a neutral-flavored oil could be used for the onions, though butter does contribute to the traditional richness and depth of this classic potato and onion bake.
This versatile potato and onion bake is ideal for family dinners, holiday gatherings, or any occasion where you desire a comforting and elegant side. Serve it alongside roasted meats, poultry, or fish for a truly balanced meal that highlights its tender, savory qualities.