Pommes Boulangère: The French Potato Dish to Try Instead of Roasties This Spring
Change is afoot in the UK. The days are stretching out, the evenings are lighter, and every now and then we’re treated to a welcome glimpse of sunshine—brief as it may be. Still, it’s enough to say it: spring is on its way.
Over the weekend, as I was rustling up my usual Sunday lunch, it struck me that the shift in seasons called for something a little lighter. As much as I love a classic winter roast—beef, crispy roast potatoes, and all the trimmings—this felt like the perfect moment to try something new.
So, I decided to road test Pommes boulangère alongside my roast chicken.
Roughly translated as “baker’s potatoes,” this classic French dish is traditionally made with thinly sliced potatoes, gently cooked in stock with onions until soft in the middle and beautifully crisp on top. It’s lighter than your typical roasties and less rich than dauphinoise, but still delivers that comforting, savoury depth you want from a Sunday side.
Better still, it’s a far more affordable option—made with simple, everyday ingredients you likely already have to hand. No cream, no excess butter, just good potatoes, stock, and a bit of care.
It’s also surprisingly versatile. While it sits perfectly alongside a traditional roast, Pommes boulangère isn’t limited to Sundays. Serve it with roasted chicken thighs midweek, alongside grilled fish, or even as part of a lighter spread with seasonal vegetables and a crisp green salad. It’s one of those dishes that feels a little bit elevated without asking for much in return.
And, as it turns out, it might just earn a permanent place on the table.
Pommes Boulangère Recipe
Ingredients (Serves 4–6)
- 1kg potatoes (Maris Piper or King Edward work well), peeled and thinly sliced
- 1 large onion, thinly sliced
- 2 cloves garlic, finely chopped
- 500ml chicken or vegetable stock (good quality makes all the difference)
- 2 tbsp olive oil or a knob of butter
- A few sprigs of fresh thyme (or 1 tsp dried thyme)
- Salt and freshly ground black pepper
Method
- Preheat the oven
Set your oven to 180°C (160°C fan) / Gas Mark 4. - Prepare the base
Lightly grease a baking dish with a little of the oil or butter. Layer half of the sliced potatoes evenly across the bottom. - Add the flavour
Scatter over the sliced onion, garlic, and thyme. Season well with salt and pepper. - Top it off
Add the remaining potatoes on top, arranging them neatly for that classic layered look. Season again. - Add the stock
Pour the stock over the dish—it should just come up to the top layer without fully covering it. - Bake
Drizzle with the remaining oil or dot with butter, then cover loosely with foil and bake for 45 minutes. - Finish uncovered
Remove the foil and return to the oven for a further 25–30 minutes, until the top is golden and crisp and the potatoes are tender all the way through.
Serving Suggestions
Serve straight from the dish with:
- Roast chicken or lamb
- Grilled fish like sea bass or cod
- Sausages for an easy midweek dinner
- Or simply with greens and a sharp salad for a lighter meal
A Final Thought
If your roast potatoes feel a little heavy as we edge into spring, this is a simple switch that still delivers on comfort without weighing everything down. It’s proof that sometimes the best upgrades in the kitchen aren’t about doing more—but doing things just a little differently.
Other Potato Recipes We LOVE
Easy Dauphinoise Potatoes Recipe (Creamy, Foolproof Comfort Food)
Five of the Best Baked Potato Toppings – Classic & Creative Jacket Potato Fillings
Oliver’s Mash: How to Make the Perfect Creamy Mashed Potatoes
The Air Fryer Way to a Perfect Baked Potato Every Time
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