Mary Berry Boulangère Potatoes

This is real comfort cooking.
Mary Berry’s Boulangère Potatoes aren’t just a side dish — they’re the kind of thing you bake once and wonder why you ever bothered with plain mash.

Thin slices of potato, sweet onions, a little fresh thyme, and a golden, crackling top — it’s all here.
Simple. Rustic. Exactly what you want with a proper Sunday roast.

Why These Boulangère Potatoes Are So Good

Every bite is that perfect mix: buttery, herby potatoes with a bit of crisp on top.
They’re rich but not heavy.
Flavorful but not fussy.
Exactly what you need when you want your meal to feel like home.

And bonus: it smells like heaven while it bakes.

Ingredients (And Why They Matter)

Onions: Sweetness and depth — they melt right into the layers.
Fresh thyme: Just a few sprigs — not too much, just enough to whisper “herby goodness.”
Olive oil: For softening the onions and keeping everything luscious.
Floury potatoes: Maris Piper or Desirée are perfect — tender, not waxy.
Vegetable stock: Soaks the potatoes, adds savory depth.
Salt and pepper: You need a good hand here — potatoes love seasoning.

How to Make It

1. Prep and Start the Onions

Heat the oven to 200°C (180°C fan) / 400°F / gas 6.

In a large pan, warm 2 tablespoons of olive oil over medium heat.
Toss in the sliced onions and the thyme leaves.
Cook them slow for about 15 minutes, stirring often, until soft, golden, and smelling amazing.
Season lightly.

2. Slice the Potatoes

While the onions soften, peel and thinly slice your potatoes.
Aim for about 2mm thick — use a mandoline if you have one.

Rinse the slices under cold water to wash away some of the starch.
This keeps the layers neat instead of gummy.

3. Layer It Up

Grease a 1.5-liter gratin dish.
Lay down a layer of potato slices, then scatter some of the onions over.
Keep layering — potato, onion, potato — until everything’s used up.
Finish with a nice even layer of potatoes on top.

Pour the vegetable stock gently over the whole dish.

4. Bake It

Cover loosely with foil.
Bake for 50–60 minutes until the potatoes are soft all the way through and the top is deep golden.

A knife should slide in easily — that’s your sign it’s ready.

Let it sit 5 minutes before serving. The slices hold better when it’s not piping hot.

Common Mistakes and How to Avoid Them

What Went Wrong	Why It Happens	How to Fix It
Potatoes unevenly cooked	Slices were too thick	Slice thinly and evenly, rinse off starch
Top not crispy	Not enough oil or heat	Brush with oil, bake uncovered last 10 minutes
Flavor too bland	Underseasoned	Salt and pepper every layer

What to Serve With Boulangère Potatoes

• Slow-roasted lamb shoulder
• Crispy-skinned roast chicken
• Honey glazed carrots
• A big, sharp green salad

Basically: anything that loves a rich, buttery potato side.

How to Store and Reheat

Fridge: Cool completely, store airtight up to 2 days.
Freezer: Not ideal — texture gets weird. Better fresh.

To reheat:

• Oven: Cover with foil, 175°C / 350°F, about 20 minutes until hot.
• Microwave: Smaller portions, medium power, short bursts.

A Quick Bite of History

“En boulangère” — it means “like the baker” in French.
Back in the day, families would leave these potato dishes with the village baker to slow-cook in the bread ovens after the loaves came out.
Simple food. Big flavor. No waste.

Mary keeps that spirit alive — easy steps, big results.

Try More Mary Berry Recipes:

• Mary Berry Lyonnaise Potatoes
• Mary Berry Cheese Leek And Potato Pie
• Mary Berry Red Rice Salad