@ 2005-2024 A.F.Touch. All rights reserved
4.9/5 (21 votes)

Boulangere potatoes

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :

Garnish for a 6 serving course :

  1. 600 grams (20 oz) peeled potatoes cut into thin slices
  2. 300 grams (10 oz) peeled and cut into thin slices yellow sweet onions
  3. 1 liter beef or chicken stock (prepared in advance)
  4. 40 grams (1.5 oz) semi-salted butter
  5. black pepper, table salt and 1 pinch of grated nutmeg
Boulangere potatoes
Instagram buttonDiscord buttonFacebook buttonTwitter button


1/ Pre-heat the oven at 392°F
2/ Heat 2 frying pans with 20 grams (2/3 oz) butter in each of them ; when the butter is 'meunière' (has become light brown but not burned), pour the potatoes into one of them and the onions into the other one
3/After 7 to 8 minutes, drain the potatoes, put 1/3 of them into an oven dish, add little table salt and pepper, cover them 1/2 of the onions, put 1 pinch of grated nutmeg on them, then cover with a second 1/3 of the potatoes, then with the remaining 1/2 of the onions then with the last 1/3 of potatoes (you have 5 layers in total)
4/Pour gently the stock so that it just comes to the top of the upper potatoe layer (not more)
5/Put the dish into the oven and let it cook during approximately 50 minutes (when cooked, no liquid must remain visible because it must have made a bond between potatoes and onions).

This easy recipe is very interesting because you can serve it with a roasted lamb leg or shoulder, saussages roasted into the oven, a nice thick veal chop pot roasted, etc...
credits photo : © Couet Ivan - A.F.Touch

About AFTouch-cuisine

With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


Gardons le contact