Classic Pommes Boulangre French Gratin Potatoes

Indulge in the rustic elegance of Classic Pommes Boulangère, a quintessential French gratin dish that transforms simple ingredients into a heartwarming masterpiece. Thinly sliced Yukon Gold potatoes and caramelized onions are delicately layered and infused with aromatic thyme, garlic, and a hint of bay leaf, then baked to perfection in a savory chicken or vegetable stock. The result? Tender, golden layers with a subtly crisp top and a rich, comforting flavor. This easy-to-make potato side dish pairs beautifully with roasted meats, poultry, or a crisp green salad, making it the perfect addition to any meal. With minimal prep and maximum flavor, this classic French recipe is the ultimate crowd-pleaser your dinner table deserves.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1000 grams Yukon Gold potatoes
• 2 medium Yellow onions
• 30 grams Unsalted butter
• 1 tablespoon Olive oil
• 2 cloves Garlic cloves
• 1 teaspoon Fresh thyme leaves
• 1 leaf Bay leaf
• 500 milliliters Chicken or vegetable stock
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Peel and thinly slice the Yukon Gold potatoes (about 2-3 mm thick). Use a mandoline for even slices if available.

Step 3

Peel and thinly slice the yellow onions. Mince the garlic cloves.

Step 4

In a large skillet, melt the butter and olive oil over medium heat. Add the sliced onions and garlic. Sauté for 8-10 minutes until the onions are soft and slightly golden.

Step 5

Grease a baking dish or gratin dish with a small amount of butter or olive oil.

Step 6

Layer half of the sliced potatoes evenly in the dish. Sprinkle with a pinch of salt, black pepper, and half of the sautéed onion mixture.

Step 7

Repeat with the remaining potatoes and onion mixture, creating two layers in total.

Step 8

Sprinkle the fresh thyme leaves and add the bay leaf to the dish.

Step 9

Carefully pour the chicken or vegetable stock over the layered potatoes and onions. The liquid should cover the potatoes about ¾ of the way up.

Step 10

Cover the dish tightly with aluminum foil and place it in the preheated oven.

Step 11

Bake for 60 minutes, then remove the foil and bake for an additional 30 minutes. The potatoes should be tender, and the top should be golden brown with slightly crispy edges.

Step 12

Remove the bay leaf before serving. Garnish with freshly chopped parsley, if desired.

Step 13

Serve hot as a side dish with roasted meats, poultry, or a fresh salad.

Nutrition Facts

Serving size	(1786.1g)

Amount per serving	% Daily Value*
Calories	1222.0

Total Fat 41.7g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 66.4mg	0%
Sodium 4259.8mg	0%
Total Carbohydrate 202.1g	0%
Dietary Fiber 18.1g	0%
Total Sugars 17.2g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 229.9mg	0%
Iron 8.7mg	0%
Potassium 4671.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.1%

Protein: 8.2%

Carbs: 62.7%