This oven baked baker's potatoes recipe (aka pommes boulangere ) is a must try side dish. Buttery potatoes are layered with onion and seasoned with rosemary. The best thing about this dish is that you can pop it in the oven and forget about it. And it doesn't mind being reheated. Pair it with my lentil meatloaf for the perfect dinner.
What Are Baker's Potatoes?
Baker's potatoes, known as pommes boulangere in France, is a creamy, buttery potato casserole that makes a fine alternative to scalloped potatoes. The name pommes boulangere simply means "potatoes from the baker" in French.
Centuries ago, in rural France it was not common to own an oven, so women would take their potatoes to the baker to bake in the communal oven.
The secret to perfect oven baked baker's potatoes is too slice the potatoes as thin as possible. That way the top layer crisps up, while the bottom layers get tender and creamy. Follow along to learn how to make this classic, rustic side dish.
Top Tip: If you love great potato recipes, you might also like my crispy skillet potatoes.
What Are The Best Potatoes For Baking?
The ideal baker potato should be high in starch with a skin that doesn't retain moisture. The inside should remain soft and fluffy, while the outside crisps up. Here's a selection of potato varieties that work well for this baker's potatoes recipe:
- King Edwards
- Maris Piper
- Yukon Gold
- Potatoes: The best potatoes for the perfect pommes boulangere are King Edwards, Yukon Gold, Russet, Maris Piper and Desiree potatoes.
- Onions: Onions are part of the magic of baker's potatoes. Choose yellow onions. They have a strong flavor that mellows out and sweetens as they cook.
- Garlic: I love a good hit of garlic, but adjust the proportions up or down according to your tastes. I've found that two cloves of garlic is enough to get that lovely garlicky flavor, without it being overpowering.
- Vegan Butter: Baker's potatoes is a buttery dish, so we'll be using vegan butter which makes a lovely substitute for traditional butter.
- Olive Oil: Combining butter and olive oil yields a lovely buttery flavor while still allowing the casserole to crisp up.
- Rosemary: Earthy woody rosemary is the perfect herb for this rustic dish.
- Salt: Salt makes all the flavors pop.
- Vegetable Broth: You can use homemade vegetable broth or instant. Both work well here.
- Preheat your oven to 395 F (200 C). Using two tablespoons of the butter generously grease a 1.5 liter casserole dish.
- In a large saute pan heat the remaining 4 tablespoons of butter with 2 tablespoons of olive oil Saute your sliced onions for 5 minutes.
- Now add the garlic and saute for a further minute.
- Using a sieve, drain the drain the butter off the onions. Reserve the butter sauce in a bowl.
- Peel your potatoes and either slice them by hand or with a food processor.
- Cover the bottom of the pan with a layer of potatoes that are slightly overlapping.
- Spread a layer on sauteed onion over the potatoes and sprinkle with rosemary, salt and pepper. Continue layering in this way, ending with a layer of potatoes.
- Pour the vegetable broth into your casserole dish, followed by the reserved butter sauce.
- Bake for 55-60 minutes or until the potatoes are golden on top and crisp around the edges.
Did You Make This Recipe?
Frequently Asked Questions
Absolutely! One of the great things about this dish is that you can make it ahead. It will stay fresh in the fridge covered in foil for 2-3 days. Reheat it in the oven at 355 F (200 C) for 30 minutes. Cover with foil for the first twenty minutes, and remove the foil for the last ten minutes of cooking.
I recommend Yukon Gold, Desiree, Maris Piper or Russet potatoes.
Yes, you can! Allow the fully baked potatoes to cool. Transfer them to an airtight container and freeze for up to three months.
Craving More Easy Vegan Dinner Recipes?
Bakers Potatoes (Boulangere Potatoes)
- 6 medium sized potatoes peeled and thinly sliced *see note 1
- 2 tablespoons olive oil
- 6 tablespoons vegan butter
- 2 yellow onions thinly sliced
- 2 cloves garlic finely chopped
- 1 tablespoon rosemary fresh, chopped
- 2 teaspoons sage dried
- 1⅔ cups vegetable stock
- ½ teaspoon black pepper
- Preheat oven to 395 ° F (200° C). Using 2 tablespoons of the vegan butter, generously grease a 1.5 liter casserole dish.
- Heat the remaining 4 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan. Saute the onion for 5 minutes. Add the garlic and saute for a further minute. Using a sieve, drain the butter off the onions and set it aside.
- Spread a layer of potatoes over the base, followed by half of the onions. Sprinkle with half the rosemary, sage, salt and pepper. Continue layering, ending with a layer of potatoes. Pour the vegetable stock over the top of the casserole, followed by the reserved butter sauce. Bake for 50-60 minutes, or until top is golden brown and the potatoes are crispy around the edges.