Mary Berry’s Boulangère Potatoes is made with firm potatoes, onions, garlic, butter, thyme, dry white wine, chicken stock, and salt and pepper. This delicious Boulangère Potatoes recipe creates a hearty side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 4-6 people.
Ingredients Needed
- 1 kg (2 lb 4 oz) firm potatoes / 2 lb 4 oz firm potatoes
- 1 kg (2 lb 4 oz) onions / 2 lb 4 oz onions
- 2 garlic cloves
- 50 g (1 ¾ oz) butter / 3.5 tbsp butter
- 2 sprigs thyme
- 250 ml (8 fl oz) dry white wine / 1 cup dry white wine
- 500 ml (17 fl oz) chicken stock / 2 cups chicken stock
- Salt and pepper to taste
How To Make Boulangère Potatoes
- Prepare Vegetables: Peel the potatoes, onions, and garlic. Slice the potatoes into 2–3 mm thick rounds using a mandoline and slice the onions very finely.
- Cook Onions: Melt the butter in a frying pan. Add the onions, garlic, thyme leaves, and a pinch of salt. Cook covered on medium heat for 10 minutes until caramelized.
- Deglaze: Pour in the white wine to deglaze the pan, then add the chicken stock. Season to taste with salt and pepper.
- Layer Potatoes: In a roasting dish, layer the Boulangère potatoes, alternating with the caramelized onions. Finish by arranging the potatoes in concentric circles.
- Bake: Pour in the remaining chicken stock, add a touch more salt, and bake in the oven for 45 minutes.
Recipe Tips
- Choose the Right Potatoes: Use firm, waxy potatoes like Maris Piper or Yukon Gold to prevent them from becoming mushy during baking.
- Slice Evenly: Ensure all potato slices are the same thickness (2–3 mm) for even cooking and a consistent texture.
- Caramelize the Onions Well: Take your time to caramelize the onions; this adds rich flavor to the dish. Stir occasionally to prevent burning.
- Cover While Baking: For the first 30 minutes, cover the dish with foil to help the potatoes steam and cook through, then remove the foil to brown the top.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Boulangère Potatoes cool until they reach room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days.
- Freeze: Let the Boulangère Potatoes cool completely before freezing. Place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the Boulangère Potatoes in an oven-safe dish and cover with foil to prevent drying out. Heat for about 20–25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (approx. 150g)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 300mg
- Potassium: 600mg
- Total Carbohydrate: 32g
- Dietary Fiber: 4g
- Sugars: 2g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Smoked Salmon Quiche
- Mary Berry Lemon Drizzle Muffins
- Mary Berry Lemon Curd Muffins
- Mary Berry Corned Beef Hash
Mary Berry Boulangère Potatoes
Description
Mary Berry’s Boulangère Potatoes is made with firm potatoes, onions, garlic, butter, thyme, dry white wine, chicken stock, and salt and pepper. This delicious Boulangère Potatoes recipe creates a hearty side dish that takes about 1 hour and 10 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Prepare Vegetables: Peel the potatoes, onions, and garlic. Slice the potatoes into 2–3 mm thick rounds using a mandoline and slice the onions very finely.
- Cook Onions: Melt the butter in a frying pan. Add the onions, garlic, thyme leaves, and a pinch of salt. Cook covered on medium heat for 10 minutes until caramelized.
- Deglaze: Pour in the white wine to deglaze the pan, then add the chicken stock. Season to taste with salt and pepper.
- Layer Potatoes: In a roasting dish, layer the Boulangère potatoes, alternating with the caramelized onions. Finish by arranging the potatoes in concentric circles.
- Bake: Pour in the remaining chicken stock, add a touch more salt, and bake in the oven for 45 minutes.
Notes
- Choose the Right Potatoes: Use firm, waxy potatoes like Maris Piper or Yukon Gold to prevent them from becoming mushy during baking.
- Slice Evenly: Ensure all potato slices are the same thickness (2–3 mm) for even cooking and a consistent texture.
- Caramelize the Onions Well: Take your time to caramelize the onions; this adds rich flavor to the dish. Stir occasionally to prevent burning.
- Cover While Baking: For the first 30 minutes, cover the dish with foil to help the potatoes steam and cook through, then remove the foil to brown the top.
Mary Berry Boulangère Potatoes