River Cottage 2009

Boulangere potatoes recipe

Crispy and golden on top, tender and creamy underneath - it can only be Hugh Fearnley-Whittingstall's boulangere potatoes recipe

Serves 6 as a side dish


  • A large knob of butter
  • Sunflower oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1.5kg maincrop potatoes, peeled and sliced to pound-coin thickness
  • 1.5 litres chicken stock
  • Salt and freshly ground black pepper


How to make boulangere potatoes

1. Preheat the oven to 180°C/gas 4.

2. Melt the butter in a frying pan. Use about half of it to grease a large gratin dish.

3. Add a dash of sunflower oil to the remaining melted butter in the pan. Add the onions and let them sweat over a medium heat for about 10 minutes, until nice and soft. Then add the garlic and cook gently for a further minute or two.

4. Spread out one third of the potatoes in the gratin dish, season them generously then add half the onions. Add another layer of potatoes, then the remaining onions, then a final layer of potatoes.

5. Bring the stock up to a simmer. Season it to taste, then pour over the potatoes - you want them to be only barely covered, so don't add it all if you don't need to.

6. Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake until the potatoes are cooked - another 30-40 minutes. At this point, if the liquid is still covering the potatoes, skim a little off the top and return to the oven for 10 minutes or so, so the top potatoes can brown. Serve piping hot.

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River Cottage

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Hugh Fearnley-Whittingstall recipes

Celebrate the best of British cooking, just the way nature intended, straight from Hugh Fearnley-Whittingstall at River Cottage

Wednesday 23 December 2009
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