French Potato & Onion Gratin (Pommes Boulangère)
Crispy edges, soft buttery layers — pure potato perfection.
Serves: 4–6
Prep Time: 15 min | Cook Time: 1 hr 10 min | Total: 1 hr 25 min
Ingredients:
2 lbs (900g) Yukon Gold or Russet potatoes, peeled and thinly sliced
2 medium onions, thinly sliced
2 tbsp olive oil or butter
2 cups vegetable or chicken stock
1 tsp fresh thyme or 1/2 tsp dried
Salt and freshly ground black pepper to taste
Optional: 1/2 cup grated Gruyère or Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Sauté Onions
In a skillet, heat olive oil or butter over medium heat. Add sliced onions and sauté until golden and soft (about 10–15 minutes). Season with salt, pepper, and thyme.
3. Layer the Dish
Grease a baking dish. Layer half the sliced potatoes, then half the sautéed onions. Season with a little salt and pepper. Repeat with remaining potatoes and onions.
4. Add Stock
Pour the stock over the layered potatoes — it should just reach the top layer. If using cheese, sprinkle it on top now.
5. Bake
Cover with foil and bake for 40 minutes.
Remove foil and bake another 25–30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
6. Garnish & Serve
Sprinkle with chopped parsley before serving. Let rest for 10 minutes to set before cutting.
Serving Suggestions:
Pairs beautifully with:
Roasted chicken or lamb
Grilled sausages
A crisp green salad or steamed greens.