Delia Smith Boulangere Potatoes​ Recipe

This cozy Delia Smith Boulangere Potatoes recipe is made with layers of Desiree potatoes, thinly sliced onions, fresh sage, vegetable stock, and milk. The result is a wonderfully savory and creamy potato bake with a crispy, golden-brown top. It’s the perfect side dish for a Sunday roast or a hearty winter meal, serving about 6 people.

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Delia Smith Boulangere Potatoes Ingredients

• 1.15 kg Desiree potatoes, peeled
• 2 medium onions
• 1 heaped tablespoon finely chopped sage
• 8 small sage leaves
• 275ml vegetable stock (Marigold bouillon recommended)
• 150ml milk
• 40g butter
• A little olive oil
• Salt and freshly milled black pepper

You will also need:

• An ovenproof dish (approx. 28 x 20cm and 5cm deep), lightly buttered

How To Make Delia Smith Boulangere Potatoes

1. Prepare the vegetables: Peel the onions, cut them in half, and slice them as thinly as possible. Slice the peeled potatoes about 3mm thick (not too thin).
2. Start the layers: Arrange a single layer of potato slices in your lightly buttered ovenproof dish. Follow this with a layer of the sliced onions.
3. Season the layers: Scatter some of the finely chopped sage over the onions. Then, season well with salt and freshly milled black pepper.
4. Continue layering: Keep layering the potatoes, onions, chopped sage, and seasoning in this order.
5. Finish the top: Make sure your final layer is a neat layer of overlapping potato slices. This will help create a crispy top.
6. Add the liquid and butter: Mix the vegetable stock and milk together in a jug. Carefully pour this liquid over the potatoes. Dot the small flecks of butter all over the top surface.
7. Bake the potatoes: Place the dish on the highest shelf of a pre-heated oven at 180°C / 350°F / Gas Mark 4. Bake for 1 hour.
8. Garnish and finish baking: About 10 minutes before the time is up, quickly dip the 8 small sage leaves in olive oil. Scatter them over the top of the potatoes and return the dish to the oven.
9. Serve hot: The boulangere potatoes are ready when the top is crisp and golden brown, and the potatoes underneath are tender and creamy.

Recipe Tips

• Uniform Slices: Try to slice your potatoes and onions to a similar thickness. This helps everything cook evenly, so you don’t have hard potatoes next to mushy ones. A mandoline can help, but a sharp knife works well.
• Season Every Layer: Don’t just season the top! Sprinkling salt, pepper, and sage on each layer ensures the flavor goes all the way through the dish.
• Choosing Potatoes: Desiree potatoes are a great “all-purpose” choice. You want a waxy potato that holds its shape well during baking, rather than a starchy potato (like a Russet) which can fall apart.
• The Final Potato Layer: Overlapping the potatoes on the top layer is key. This is what catches the butter and oven heat, creating that delicious crispy, golden top.
• Oiled Sage Leaves: Dipping the final sage leaves in oil helps them get crispy and fragrant in the last 10 minutes, rather than just burning.

What To Serve Boulangere Potatoes

These creamy, savory potatoes are a classic side dish for roasted meats. They are perfect alongside a roast chicken, leg of lamb, or a holiday ham. They also pair beautifully with pork chops or pan-seared duck breast. For a vegetarian meal, serve them with braised red cabbage and a hearty lentil loaf.

How To Store Boulangere Potatoes Leftovers

• Refrigerate: Store leftovers in an airtight container, or cover the ovenproof dish tightly with foil. Keep it in the refrigerator for 3-4 days. Reheat in the oven at 175°C (350°F) until hot all the way through.
• Freeze: We do not recommend freezing this dish. The milk and potato texture can become grainy and watery when thawed. It is best enjoyed fresh.

Delia Smith Boulangere Potatoes Nutrition Facts

• Calories: 232 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 350mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 4g
• Protein: 5g

Frequently Asked Questions

• Do I have to use Desiree potatoes? No, but they are recommended. You want a waxy or “all-purpose” potato like Yukon Gold. Very starchy potatoes (like Russets) may fall apart and become mushy instead of holding their layered shape.
• Can I make this dairy-free? Yes. You can substitute the milk with more vegetable stock or a plain, unsweetened plant-based milk (like oat or soy milk). Use a dairy-free butter substitute or olive oil for the top.
• What if I don’t have a mandoline? A mandoline makes slicing thin and even, but a sharp knife works just fine. The most important part is to try and keep the slices a similar thickness so they cook at the same rate.

Try More Recipes:

• Delia Smith​ Christmas Chutney Recipe
• Delia Smith Boiled Eggs​ Recipe
• Delia Smith Bacon And Egg Pie​ Recipe