POV: Cooking (Probably) the Best Potato Dish in the World

Will takes on the classic Boulangère Potatoes and argues why it’s the best potato dish in the world. Forget the heavy cream of dauphinoise—these potatoes are light, crispy, and packed with flavour, thanks to layers of thinly sliced potatoes, onions, herbs, and rich stock. Perfect for any meal, this dish combines simplicity with elegance, making it a standout on any table.
Will breaks down step-by-step how to prepare this French favourite, highlighting key techniques for achieving the perfect balance of crispiness on top and melt-in-your-mouth tenderness inside. Whether you’re making it as a side dish or the star of your meal, boulangère potatoes will quickly become a go-to recipe in your kitchen.

VIDEO CHAPTERS
00:00 – Intro
00:08 – Caramelising the onions
00:31 – Preparing the potatoes
01:11 – Layering the boulangère
07:14 – Making a cartouche
08:42 – Cooking the boulangère
11:47 – Finished boulangère

Ingredients:
5kg Agria Potatoes
1 Block of butter
80g Salt
20g Black Pepper
Brown Onions
Oil

Recipe:
1. Caramelise the onions:
Add salt to sliced onions to help them break down and release moisture.
Cook gently over medium heat until they are deeply caramelized, about 30 to 40 minutes. Ensure there are no black bits to avoid bitterness.

2. Prepare the potatoes:
Use a mandolin to thinly slice the potatoes. This helps achieve uniform slices, which is important for even cooking.
Do not wash the potatoes after slicing to preserve the starch, which will help the dish bind together.

3. Clarify the butter:
Melt butter in a microwave for about 20 seconds. It’s okay to leave the milk solids in the clarified butter as they will not burn at the temperature used for cooking.

4. Layer the dish:
In the base of an oven-safe pan, spread a layer of the caramelized onions.
Add a thin layer of sliced potatoes over the onions.
Drizzle some clarified butter and beef stock over the potato layer.
Season with salt and pepper.
Alternate the direction of the potato slices with each new layer to ensure an even arrangement.
Continue layering potatoes, onions, clarified butter, and beef stock, seasoning each layer with salt and pepper as you go.

5. Finish with thyme:
After the last layer of potatoes, season again with salt and pepper, and sprinkle fresh thyme leaves over the top.

6. Make a cartouche:
Cut a piece of greaseproof paper to fit the pan. Make a small hole in the centre to allow steam to escape. Place the cartouche on top of the layered potatoes to help with even cooking and caramelisation.

7. Bake:
Cover the dish with a heavy plate to weigh down the potatoes.
Bake in the oven at 120°C (250°F) for about 1 hour to 1.5 hours.
Halfway through the cooking time, flip the plate to ensure even pressure on the potatoes.

8. Increase the temperature:
After 45 minutes of cooking, remove the cartouche and plate.
Raise the oven temperature to 130°C (265°F) to allow the beef stock to reduce and the potatoes to caramelise on top. Bake for an additional 25 minutes or until the potatoes are golden and tender.

9. Glaze the top:
Before the final 5 minutes of cooking, brush the top of the potatoes with more clarified butter and a little beef stock to create a shiny glaze.
Add a final sprinkle of fresh thyme leaves for aroma.

10. Serve:
Remove from the oven and let the dish rest for a few minutes.
Serve with crispy edges and tender layers of potato, with the rich flavour of caramelised onions and thyme infused throughout.

Share on: