If you are looking for a delicious and easy side dish that goes well with any meal, you should try Mary Berry’s boulangere potatoes recipe. Boulangere potatoes are a French classic that is made with thinly sliced potatoes, onions, thyme, and stock. They are baked in the oven until they are tender and golden, with a crispy top layer. They are lighter and healthier than dauphinoise potatoes, which are made with cream and cheese.
In this article, I will show you how to make Mary Berry’s boulangere potatoes recipe with a complete step-by-step guide.
You will learn how to prepare the ingredients, how to slice the potatoes, how to layer them with the onions and thyme, how to pour the stock over them, and how to bake them in the oven.
You will also get some tips and tricks on how to make the best boulangere potatoes ever.
What is Mary Berry Boulangere Potatoes?
Mary Berry Boulangere Potatoes is a delicious and easy side dish that is made with thinly sliced potatoes, onions, thyme, and stock. It is a French classic that is lighter and healthier than dauphinoise potatoes, which are made with cream and cheese. The name boulangere comes from the French word for baker, as this dish was traditionally cooked in the baker’s oven after the bread was baked.
Why We Love this Recipe
- Simplicity and Elegance:
- This recipe stands out due to its effortless preparation, yet it yields a dish with an elegant presentation.
- Showcases Natural Flavors:
- The method allows the potatoes’ inherent flavors and textures to shine through.
- Perfect Texture:
- The potatoes turn out soft and creamy on the inside while retaining a crispy exterior.
- Flavorful Infusion:
- The potatoes absorb the savory and aromatic essence of the stock, enhancing their taste.
- Balanced Tastes:
- Onions introduce a touch of sweetness, and the thyme offers a hint of freshness, creating a harmonious blend of flavors.
- Versatility:
- Whether you’re serving roast meat, fish, or vegetables, this side dish complements a wide range of main courses.
What Ingredients Do You Need for Mary Berry Boulangere Potatoes?
To make Mary Berry’s boulangere potatoes recipe, you will need the following ingredients:
- 2 onions, thinly sliced
- A few sprigs of fresh thyme
- 2 tablespoons of olive oil
- 1.5 kg of floury potatoes, such as Maris Piper or Desirée, peeled and sliced thinly
- 425 ml of vegetable stock
- Salt and pepper to taste
Equipment
You will also need the following equipment:
- A large skillet
- A mandoline or a sharp knife
- A 1.5-litre oiled gratin dish
- A measuring cup
- A measuring spoon
- A cutting board
- A baking sheet
Instruction to Make Mary Berry Boulangere Potatoes
Here are the steps to make Mary Berry’s boulangere potatoes recipe:
Step 1: Preheat the oven and caramelize the onions
Preheat your oven to 200°C (180°C fan) or gas mark 6. Heat the olive oil in a large skillet over medium heat. Add the onions and thyme sprigs and cook, stirring frequently, until they are soft and lightly browned, about 15 minutes. Season with salt and pepper to taste.
Step 2: Slice the potatoes
While the onions are cooking, slice the potatoes thinly using a mandoline or a sharp knife. You want them to be about 2 mm thick, or as thin as possible without breaking them. Rinse them under cold water to remove some of the starch and prevent them from sticking together.
Step 3: Layer the potatoes and onions
Spread a layer of potatoes over the base of a 1.5-liter oiled gratin dish. Sprinkle some of the onion mixture over them. Repeat with another layer of potatoes and onions, until you have used up all the ingredients. Finish with a layer of potatoes on top.
Step 4: Pour the stock over the dish
Pour the vegetable stock over the potato and onion layers, making sure they are well covered. The stock will add moisture and flavor to the dish, as well as help the potatoes cook evenly.
Step 5: Bake in the oven
Bake the dish in the preheated oven for 50 to 60 minutes, or until the potatoes are cooked through and the top is golden and crisp. You can check if they are done by inserting a knife into the center of the dish. If it goes in easily, they are ready.
What Do I Serve With Mary Berry Boulangere Potatoes?
You can serve this dish with any meat, poultry, fish, or vegetable dish that you like. It goes especially well with roast lamb, beef, or chicken.
Some examples of dishes that you can serve with Mary Berry Boulangere Potatoes are:
- Roast leg of lamb with garlic and rosemary
- Roast beef with horseradish sauce and Yorkshire pudding
- Roast chicken with lemon and herbs
- Salmon fillets with lemon and dill sauce
- Roasted root vegetables with honey and thyme
Pro Tips to Make Perfect Mary Berry Boulangere Potatoes
Here are some pro tips to make your boulangere potatoes even better:
- Use floury potatoes, such as Maris Piper or Desirée, as they will cook faster and become more fluffy.
- Rinse the potatoes under cold water after slicing them to remove some of the starch and prevent them from sticking together.
- Use a mandoline or a sharp knife to slice the potatoes as thinly as possible, about 2 mm thick.
- Season each layer of potatoes and onions with salt and pepper to enhance the flavor.
- Use fresh thyme sprigs for more aroma and remove them before serving.
- Use homemade or good quality store-bought stock for more depth of flavor.
- Cover the dish loosely with foil for the first 30 minutes of baking to prevent the top from burning, then remove it for the last 20 minutes to crisp up the top.
How do I store Mary Berry Boulangere Potatoes Leftovers?
You can store any leftovers of Mary Berry Boulangere Potatoes in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool completely before storing them.
How do I reheat Mary Berry Boulangere Potatoes Leftovers?
Oven Method:
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- Place the leftovers in an ovenproof dish and cover with foil.
- Bake for 15 to 20 minutes, or until thoroughly warmed.
Microwave Method:
- Transfer the leftovers to a microwave-safe dish.
- Loosely cover with a lid or a paper towel.
- Microwave on high for 5 to 10 minutes, stirring occasionally, until heated through.
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FAQs
What is the difference between boulangere potatoes and dauphinoise potatoes?
Boulangere Potatoes:
- Ingredients: Comprised of thinly sliced potatoes, onions, thyme, and stock.
- Texture & Health Profile: They are lighter in texture, and their composition makes them a healthier choice.
Dauphinoise Potatoes:
- Ingredients: Made using thinly sliced potatoes, cream, garlic, and cheese.
- Texture & Flavor: They have a creamy and rich consistency, offering an indulgent taste experience.
How do you slice the potatoes for boulangere potatoes?
You can slice the potatoes for boulangere potatoes using a mandoline or a sharp knife. You want them to be about 2 mm thick, or as thin as possible without breaking them. Rinse them under cold water to remove some of the starch and prevent them from sticking together.
Can you make boulangere potatoes ahead of time?
Yes, you can make boulangere potatoes ahead of time and reheat them in the oven before serving. You can either assemble the dish and refrigerate it for up to a day before baking it, or bake it and refrigerate it for up to 3 days before reheating it. To reheat it, cover it with foil and bake it in a preheated oven at 180°C (160°C fan) or gas mark 4 for 15 to 20 minutes or until heated through.
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Final Words
Mary Berry’s rendition of boulangere potatoes offers a delightful culinary experience. The recipe is straightforward, requiring minimal ingredients and preparation. Once baked, these potatoes boast a soft and creamy interior juxtaposed against a crispy exterior. For those seeking a lighter and healthier potato side dish, this serves as a prime alternative to the richer dauphinoise potatoes.
I hope you enjoyed this article and learned how to make Mary Berry’s boulangere potatoes recipe. If you have any questions or comments, please feel free to leave them below. I would love to hear from you.
Thank you for reading and happy cooking!