potatofrenchbaking

Pomme Boulangère

Name: Pomme Boulangère
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 100 min
Yield: About 4 servings estimated; source describes sharing dish but does not state yield
Cuisine: French
Ingredients: 1 kg Charlotte potatoes; 6 Italian white onions, thinly sliced; 125 g butter for the Lyonnaise onions; 5 g Maldon salt for the onions, plus more to season potatoes; 25 g sherry vinegar; 3 bay leaves; 1 pack butter for dotting (source does not specify pack size); 1 litre brown chicken stock, plus extra if needed; Fresh thyme (transcript mentions it for the onions)

This classic French dish combines layers of sliced potatoes and deeply caramelized Lyonnaise onions, baked with chicken stock until tender and topped with a crispy crust.

Recipe by Adam Byatt

From YouTube · Aug 26, 2026

Watch on YouTube

This classic French dish combines layers of sliced potatoes and deeply caramelized Lyonnaise onions, baked with chicken stock until tender and topped with a crispy crust.

15 min, estimated

Prep time

1 hr 25 min, source-based: about 45-minute onion cook and about 40-minute bake

Cook time

1 hr 40 min, estimated

Total time

About 4 servings estimated; source describes sharing dish but does not state yield

Yield

Ingredients

9 ingredients

Adjust servings

Servings: 42 to 8

Ingredients and nutrition update together

Per serving350 kcal

Fat: 0g
Carbs: 0g
Protein: 0g

Whole recipe (4 servings): 1400 kcal

1 kg Charlotte potatoes
6 Italian white onions, thinly sliced
125 g butter for the Lyonnaise onions
5 g Maldon salt for the onions, plus more to season potatoes
25 g sherry vinegar
3 bay leaves
1 pack butter for dotting (source does not specify pack size)
1 litre brown chicken stock, plus extra if needed
Fresh thyme (transcript mentions it for the onions)

Method

8 steps

Preheat the oven to 180°C fan.
Thinly slice six onions. Put them in a wide pan over medium heat with Maldon salt, thyme and one bay leaf. Cover with a cartouche and cook until softened, about 10 minutes.
Add 125 g butter and cook gently for about 45 minutes until very soft and golden, allowing moisture to evaporate. Stir in the sherry vinegar and reserve the onions with their butter.
Slice the Charlotte potatoes about 5 mm thick. Restack slices in their original order and discard the end pieces.
Spread the Lyonnaise onions and their butter over the base of an ovenproof pan. Arrange the potato stacks over the onions, angled and upright.
Season the potatoes generously with Maldon salt. Dot with butter and add the remaining bay leaves.
Pour in enough brown chicken stock to cover the potatoes. Bake at 180°C fan for about 40 minutes, checking every 10 minutes. Reduce the temperature if they colour too quickly and top up with stock if needed.
Bake until potatoes are tender and stock has reduced around them. Rest for 10 minutes before serving.

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