Boulangère Potato Gratin

Boulangère Potato Gratin

4.06 from 18 votes


  • 50 g butter
  • 4 Onions thinly sliced
  • 3-4 cloves garlic
  • 1 tbsp honey
  • 100 ml white wine
  • 900 g Potatoes thinly uniformly sliced
  • 800 ml Chicken Stock or Strong Vegetable Stock
  • 4-5 sprigs thyme
  • Salt & Pepper to Season


  • Preheat the oven to 160°C.
  • In a sauté pan over medium heat, melt some butter, and add the onions, honey, garlic, thyme, salt and pepper.
  • Cook without stirring for 2 minutes. Once the onions start to caramelise, stir once or twice and continue to cook for a further 2 minutes until fully coloured and the bottom of the pan start to attach.
  • Next, add the white wine and gently stir to catch the flavour. Remove from the heat and set aside.
  • In an ovenproof dish, place a layer of potatoes, then add a layer of the caramelised onions. Continue to layer potatoes and onions, finishing with a layer of potato and season with salt and pepper.
  • Pour the stock over the potatoes and add the herbs, extra garlic if desired, and some butter.
  • Cover loosely with parchment and bake in the oven for 1.30 to 2 hours until the potatoes are soft, and the stock has mostly evaporated.
  • Keep warm or cool and store in the fridge for 2-4 days.

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