This delicious and easy recipe for James Martin’s Boulangère Potatoes features layers of creamy potatoes, golden onions, and fragrant thyme butter. Perfect as a side dish, it’s quick to prepare with simple ingredients, making it a versatile and hearty addition to any meal. A comforting dish everyone will love!
Ingredients Needed
- 6 Maris Piper potatoes (or similar waxy potatoes)
- 4 Spanish onions, finely sliced
- 200g (7oz) unsalted butter, melted
- 1 teaspoon fresh thyme leaves
- Salt and pepper
How To Make Boulangere Potatoes
- Prepare the Onions: In a pan, cook the sliced onions in a little of the melted butter until soft and golden brown. Set aside.
- Prepare the Tray: Line a small tray or dish with greaseproof paper (the tray should have a depth of at least 5 cm / 2 inches). Brush the greaseproof paper with a little of the thyme butter.
- Layer the Potatoes: Using a mandolin, thinly slice the potatoes and lay them neatly in the tray, covering the base. Season with salt and pepper, and drizzle a little more thyme butter on top.
- Repeat the Layers: Repeat the steps—layering potatoes, seasoning, and drizzling thyme butter—three more times.
- Add the Onions: Spread the cooked onion mixture on top of the 4th layer of potatoes and spread evenly.
- Final Layer: Continue layering with more potato slices, seasoning as you go.
- Cook the Potatoes: Cover the top layer with a piece of greaseproof paper and bake in the oven at 165°C (325°F) for 35-40 minutes, or until the potatoes are tender.
- Press and Chill: Remove from the oven and allow to cool. Place a similar-sized tray on top and add weight to press the boulangère. Chill in the fridge to set, then cut into 4 equal squares or rectangles.
Recipe Tips
- Use a mandolin to slice the potatoes thinly and evenly for the best texture and even cooking.
- Layer the potatoes tightly in the tray to ensure they cook properly and hold together when pressed.
- Press down the boulangère potatoes after cooking to help the layers set and hold their shape when sliced.
- Don’t skip the thyme butter – it adds flavor to each layer of potatoes, making the dish rich and aromatic.
- Let it cool and chill in the fridge before cutting, as this helps the layers firm up, making it easier to slice.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Boulangère Potatoes cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, wrap the boulangère potatoes tightly in plastic wrap or foil, then store them in a freezer-safe container for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Cover the boulangère potatoes with foil and heat for about 20-25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (of 4)
- Calories: 258
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 31mg
- Sodium: 490mg
- Potassium: 1050mg
- Total Carbohydrate: 37g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
Try More James Martin Recipes:
- James Martin Onion Gravy
- James Martin Garlic Soup
- James Martin Pepper Sauce
- James Martin Chicken Soup
James Martin Boulangere Potatoes
Description
This delicious and easy recipe for James Martin’s Boulangère Potatoes features layers of creamy potatoes, golden onions, and fragrant thyme butter. Perfect as a side dish, it’s quick to prepare with simple ingredients, making it a versatile and hearty addition to any meal. A comforting dish everyone will love!
Ingredients
Instructions
- Prepare the Onions: In a pan, cook the sliced onions in a little of the melted butter until soft and golden brown. Set aside.
- Prepare the Tray: Line a small tray or dish with greaseproof paper (the tray should have a depth of at least 5 cm / 2 inches). Brush the greaseproof paper with a little of the thyme butter.
- Layer the Potatoes: Using a mandolin, thinly slice the potatoes and lay them neatly in the tray, covering the base. Season with salt and pepper, and drizzle a little more thyme butter on top.
- Repeat the Layers: Repeat the steps—layering potatoes, seasoning, and drizzling thyme butter—three more times.
- Add the Onions: Spread the cooked onion mixture on top of the 4th layer of potatoes and spread evenly.
- Final Layer: Continue layering with more potato slices, seasoning as you go.
- Cook the Potatoes: Cover the top layer with a piece of greaseproof paper and bake in the oven at 165°C (325°F) for 35-40 minutes, or until the potatoes are tender.
- Press and Chill: Remove from the oven and allow to cool. Place a similar-sized tray on top and add weight to press the boulangère. Chill in the fridge to set, then cut into 4 equal squares or rectangles.
Notes
- Use a mandolin to slice the potatoes thinly and evenly for the best texture and even cooking.
- Layer the potatoes tightly in the tray to ensure they cook properly and hold together when pressed.
- Press down the boulangère potatoes after cooking to help the layers set and hold their shape when sliced.
- Don’t skip the thyme butter – it adds flavor to each layer of potatoes, making the dish rich and aromatic.
- Let it cool and chill in the fridge before cutting, as this helps the layers firm up, making it easier to slice.
James Martin Boulangere Potatoes