beefbaking

Pommes Boulangère

Name: Pommes Boulangère
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 135 min
Yield: 8
Ingredients: 5-6 onions, sliced; about 2 kg potatoes, sliced; a few sprigs of fresh thyme; butter; beef stock or chicken stock or vegetable stock; salt; black pepper, white pepper; clarified butter or olive oil

Pommes Boulangère is a rustic French casserole of thinly sliced potatoes and caramelized onions, slow-baked with thyme and stock until meltingly tender and golden on top.

Recipe by Chef Jean-Pierre

From YouTube · Sep 10, 2026

Watch on YouTube

Pommes Boulangère is a rustic French casserole of thinly sliced potatoes and caramelized onions, slow-baked with thyme and stock until meltingly tender and golden on top.

30 min

Prep time

4 hrs 20 min

Cook time

4 hrs 50 min

Total time

Yield

Ingredients

8 ingredients

Adjust servings

Servings: 84 to 16

Ingredients and nutrition update together

Per serving250 kcal

Fat: 10g
Carbs: 40g
Protein: 5g

Whole recipe (8 servings): 2000 kcal

Method

8 steps

Slice onions thinly and cook in a fry pan with clarified butter or olive oil over medium heat for 15-20 minutes until caramelized and sweet.
Slice potatoes thinly, keeping the starch in the slices, and season with salt, black pepper, and white pepper.
Layer the sliced potatoes in a buttered dish, adding salt, pepper, thyme, and caramelized onions between layers.
Pour stock over the layered potatoes, ensuring they are covered but not submerged.
Cover the dish with parchment paper cut to fit (cartoush) and a lid or foil, then bake at 275°F (135°C) for about 1 to 1.5 hours, checking periodically.
Remove the cover and continue baking for another 30-45 minutes until the top is golden and the potatoes are tender when tested with a toothpick.
Cool slightly before slicing. Reheat at low temperature (around 250°F or 120°C) covered with buttered foil if making in advance.
Serve slices with a drizzle of clarified butter or additional thyme for presentation.

Print recipe

Recipe notes

Helpful tips

Use clarified butter or ghee for higher smoke point and better flavor.
Caramelize onions slowly to develop deep sweetness.
Layer potatoes tightly and evenly for uniform cooking.
Make the dish a day ahead for better flavor and easier serving.
Cover with parchment or foil during initial baking to prevent over-browning.

Equipment

fry pan
baking dish
parchment paper (cartoush)
oven
mandoline or sharp knife
scissors

Storage

Can be made in advance and reheated at low temperature covered with buttered foil.

Additional tips

Be careful when using a mandoline; keep fingers clear and use a guard. Ensure potatoes are cooked thoroughly before serving. Watch the top during baking to prevent over-browning.