Nigel Slater’s Boulangere Potatoes Recipe
Nigel Slater’s Boulangère Potatoes is a quintessentially rustic and comforting French-inspired dish that reflects Slater’s culinary ethos: simplicity, honesty, and full-bodied flavor from minimal, wholesome ingredients. Named after the French word for ‘baker’ (boulangère), the dish has its origins in rural French villages where housewives would bring a casserole of potatoes and onions to the local bakery to slow-cook in the residual heat of bread ovens.
The result?
A glorious layering of tender, golden potatoes enriched with sweet onions, subtly perfumed with herbs, and finished in a shimmering broth that reduces into a luscious, almost creamy interior and crisp, bronzed crust.
Nigel’s take on this dish stays true to its origins-humble, deeply satisfying, and aromatic-but with his signature attention to detail and ingredient respect. It’s a side dish that can stand alone or elevate a roast to regal levels.
Nigel Slater’s Boulangere Potatoes Recipe
Ingredients Needed
Nigel Slater’s Boulangère Potatoes calls for a short but potent list of kitchen staples. The beauty lies in the quality and layering of flavors:
- 1kg (2.2 lbs) waxy potatoes (such as Charlotte or Yukon Gold), thinly sliced
- 2 large onions, thinly sliced
- 2-3 cloves of garlic, minced (optional but encouraged for depth)
- 500ml (about 2 cups) good-quality vegetable or chicken stock
- A few sprigs of fresh thyme or rosemary (or a combination)
- Sea salt and freshly ground black pepper
- 40g unsalted butter (or a mix of butter and a drizzle of olive oil)
- Optional: a splash of white wine or dry vermouth for extra aroma
This dish thrives on simple ingredients. Choose fresh, fragrant herbs and flavorful stock-ideally homemade or from a quality source.
Equipment Needed
You won’t need a professional kitchen setup, but the right tools will ensure even cooking and that signature crispy finish.
- A mandoline or sharp knife for slicing potatoes evenly
- A large sauté pan or cast-iron skillet (if you prefer to start it on the hob)
- An ovenproof baking dish or gratin dish (ideally ceramic or enameled cast iron)
- A ladle (for pouring in the broth)
- Aluminum foil (to cover the dish partway through cooking)
Optional but helpful:
- A heavy weight (like a small baking sheet or lid) to press the layers before baking for a more compact, layered texture.
🔥 Step-by-Step Guide To Make Nigel Slater’s Boulangère Potatoes
- Preheat your oven to 180°C (350°F, Gas Mark 4).
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Prepare the potatoes:
- Peel (optional) and thinly slice the potatoes into uniform rounds about 3-4mm thick. Consistency here is key to even cooking.
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Slice the onions and garlic:
- Peel and thinly slice the onions. If using garlic, mince it finely.
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Sauté the aromatics (optional but recommended):
- In a large pan, melt a bit of butter and soften the onions over medium heat until they’re translucent and fragrant (about 10-12 minutes). Add garlic and herbs toward the end.
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Layer the ingredients:
- Butter the baking dish generously. Begin layering alternating rows of potatoes and onions. Season each layer with a little salt, pepper, and fresh herbs.
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Pour over the stock:
- Once your layers are complete, slowly pour in the hot stock until it reaches just below the top layer. The liquid should not flood the dish-it should moisten and gently braise the lower layers while allowing the top to crisp.
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Dot the top with butter:
- Add small dabs of butter across the top. For extra richness, a light drizzle of olive oil can also be added.
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Bake:
- Cover with foil and bake for 45 minutes. Then, remove the foil and bake uncovered for another 30-40 minutes until the top is golden brown and crisp, and the stock has been mostly absorbed.
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Rest and serve:
- Let it sit for 10 minutes before serving to allow the layers to settle and set slightly.
Mastering The Recipe: Tips And Tricks
- Choose the Right Potato: Waxy potatoes hold their shape better and create beautifully layered slices without turning to mush. Avoid starchy varieties like Russets for this dish.
- Stock Quality is Everything: A rich, homemade stock adds so much flavor depth. If using store-bought, go for a low-sodium version and season accordingly.
- Let It Crisp: Don’t rush the second, uncovered bake-it’s what gives the top that irresistible golden crust.
- Herb Variations: Thyme is traditional, but a little fresh sage or even a pinch of nutmeg can add intriguing layers of warmth.
- Make Ahead Friendly: Boulangère potatoes can be made a day ahead and reheated gently. The flavors deepen and meld beautifully over time.
- Weight It Down: For ultra-neat layers, compress the dish with a small plate or weight before baking. This isn’t necessary, but it gives a more gratin-like finish.
Nigel Slater’s Boulangère Potatoes are more than a side dish-they’re a tribute to the elegant power of simplicity in cooking. With a handful of ingredients and thoughtful layering, this dish transforms into a centerpiece of rustic luxury. It’s the kind of food that feels like a warm embrace, equally at home on a Sunday roast table or a casual midweek dinner.
Whether you’re seeking comfort, tradition, or simply a way to elevate humble spuds, this is a recipe to master and treasure.
Simple Twists On Nigel Slater’s Boulangère Potatoes Recipe
Nigel Slater’s Boulangère Potatoes is a quintessentially comforting dish, renowned for its rich, layered flavors and simple ingredients. It’s the kind of recipe that can be adjusted to your personal tastes or to reflect the season’s offerings. While the traditional version is made with thinly sliced potatoes, onions, garlic, and stock, here are some simple twists to elevate or tweak the recipe.
1. Add Fresh Herbs for a Burst of Flavor:
Herbs can transform this dish from a simple comfort food to something more vibrant and aromatic. Try adding a sprig or two of rosemary or thyme to the layers of potatoes. These herbs complement the natural earthiness of the potatoes and add a fragrant depth that enhances the overall dish. You can even sprinkle chopped parsley on top before serving for a fresh contrast.
2. Infuse the Stock with a Twist:
Traditionally, you would use chicken stock for Boulangère Potatoes, but you can play around with this by using vegetable stock, or even a beef or lamb stock for a deeper, meatier flavor. Another option is to infuse your stock with a splash of white wine or even a few whole peppercorns, which will add a subtle aromatic kick to the dish.
3. Experiment with Different Potatoes:
The type of potato you use can significantly change the texture of the dish. While waxy potatoes like Charlotte or Yukon Golds are perfect for holding their shape, try using a floury variety like Maris Piper or King Edward for a fluffier, creamier result. Some adventurous cooks even mix two types of potatoes to get the perfect balance between creamy layers and crispy edges.
4. Add a Touch of Cheese:
For a more indulgent take on Boulangère Potatoes, you can sprinkle some grated cheese between the layers, or just on top, about 10 minutes before the dish finishes cooking. Gruyère, Parmesan, or a mature cheddar would work wonderfully. The cheese will melt into the stock, creating a rich, velvety texture that will delight anyone who loves a cheesy finish.
5. Layer with Vegetables:
Boulangère Potatoes can easily be turned into a more substantial, vegetable-packed dish by layering in some root vegetables such as parsnips or carrots. Their slightly sweet and nutty flavors complement the savory potatoes beautifully. Alternatively, try adding a few handfuls of spinach or kale towards the end of cooking for a leafy green element that not only adds nutrients but also brings color and freshness to the dish.
6. Spice Things Up with Chilli:
If you like a bit of heat, consider adding a finely chopped red chili or a pinch of chili flakes to the onions as they cook. This subtle heat can provide an unexpected and delightful contrast to the creamy potatoes, making each bite more complex and exciting.
By using these simple twists, you can elevate Nigel Slater’s Boulangère Potatoes recipe to suit your tastes or even create a new family favorite.
How To Properly Store Leftovers
Boulangère Potatoes is a dish that only gets better when reheated, making it perfect for leftovers. But storing them properly is key to preserving the flavor and texture. Here’s how to do it:
1. Let It Cool First:
Before storing any leftovers, allow your Boulangère Potatoes to cool down to room temperature. Hot food placed straight into the fridge can cause condensation, which could turn your dish soggy. You don’t want to lose that crispy top layer!
2. Use an Airtight Container:
For the best preservation, transfer your cooled Boulangère Potatoes into an airtight container. This prevents moisture from getting trapped and helps to retain the flavor and texture. If you don’t have an airtight container, you can use plastic wrap, but be sure to wrap it tightly.
3. Refrigeration:
Once sealed, place your Boulangère Potatoes in the fridge. They’ll stay fresh for about 3-4 days. It’s always best to eat them within this timeframe to enjoy the best flavor.
4. Freezing for Longer Storage:
If you’ve made a larger batch and want to store them for longer, freezing is a viable option. Transfer the cooled Boulangère Potatoes into a freezer-safe container or freezer bag. Lay a sheet of parchment paper between layers to avoid them sticking together. These can be kept in the freezer for up to a month. When ready to eat, defrost overnight in the fridge before reheating.
5. Reheating:
Reheating Boulangère Potatoes is an art. If you’ve stored them in the fridge, place them in a preheated oven (around 180°C / 350°F) for about 15-20 minutes to heat through, ensuring they crisp up nicely on top. You could also microwave them, but be cautious-this can sometimes make the potatoes soggy. If you’ve frozen the dish, defrost it first and then reheat it in the oven for the best texture.
What To Eat With Nigel Slater’s Boulangère Potatoes?
Nigel Slater’s Boulangère Potatoes is rich, creamy, and savory, making it a perfect side dish to accompany a variety of mains. Here are a few ideas to balance and complement the dish:
1. Roasted Meats:
Boulangère Potatoes pair beautifully with roasted meats. Try serving them alongside a juicy roast chicken, lamb shoulder, or a tender beef roast. The earthy flavors of the potatoes perfectly complement the rich, savory qualities of the meat. For an added twist, pour a little of the meat’s roasting juices over the potatoes before serving.
2. Grilled Fish or Salmon:
If you’re in the mood for something lighter, Boulangère Potatoes are excellent with fish, particularly grilled fish like salmon or trout. The creamy potatoes will contrast nicely with the delicate fish, and the crispy edges of the potatoes will add texture to each bite.
3. Green Vegetables:
To balance the richness of the Boulangère Potatoes, consider serving a fresh vegetable dish alongside. Steamed or sautéed greens like broccoli, green beans, spinach, or peas add a bright, fresh contrast to the dish. You can even toss some herbs and lemon juice onto the vegetables to cut through the richness and add some zing.
4. A Hearty Salad:
For a lighter but still filling option, pair Boulangère Potatoes with a hearty salad. A simple mix of arugula, cherry tomatoes, and a tangy vinaigrette works well to contrast with the creaminess of the potatoes. If you’re looking for something more substantial, try a warm salad with roasted vegetables like butternut squash, beets, or carrots.
5. Sausages or Stews:
If you’re craving something more rustic, sausages (especially good quality pork or chicken sausages) or a hearty stew will work perfectly with Boulangère Potatoes. The potatoes act as a comforting base that soaks up all the rich, flavorful juices from the stew or sausage gravy.
By pairing Boulangère Potatoes with these dishes, you can create a balanced and satisfying meal that feels both indulgent and wholesome.
Conclusion
Nigel Slater’s Boulangère Potatoes is a beautiful, versatile dish that can be enjoyed on its own or alongside a variety of mains. Whether you stick with the traditional recipe or experiment with simple twists, you can adjust it to suit your preferences and the season. With its comforting texture and rich flavor, it makes for the perfect side dish, complementing everything from roasted meats to grilled fish.
When storing leftovers, remember that with a bit of care, you can keep your Boulangère Potatoes fresh and ready for a second round of indulgence. And when it comes to pairing, the possibilities are endless, allowing you to create a meal that suits any occasion, from casual dinners to more festive gatherings. So, whether you’re trying a new variation or enjoying the classic, this dish is bound to become a beloved staple in your kitchen.
FAQs
What Makes Nigel Slater’s Boulangère Potatoes Different From Other Potato Recipes?
Nigel Slater’s Boulangère Potatoes stand out because they are not just layered with butter or cream, but are infused with stock, often chicken or vegetable, which adds a rich depth of flavor. The layers of thinly sliced potatoes are cooked slowly in the oven, allowing the stock to reduce and the potatoes to absorb all of its savory goodness, resulting in a dish that is both creamy and flavorful without being overly heavy.
Can I Use Other Types Of Potatoes For Nigel Slater’s Boulangère Potatoes?
Yes, while traditional Boulangère Potatoes are made with starchy potatoes like Maris Piper or Yukon Gold for their ability to hold shape and absorb the stock, you can substitute with other waxy varieties such as Charlotte or Désirée. However, starchy potatoes tend to provide a creamier texture, so keep in mind that the result might be slightly different if you use waxy potatoes.
How Can I Make Nigel Slater’s Boulangère Potatoes Recipe Ahead Of Time?
You can prepare Nigel Slater’s Boulangère Potatoes ahead of time by assembling the dish up to the point of baking. After layering the potatoes, pour over the stock and cover the dish with foil or a lid.
Store it in the refrigerator for up to 24 hours. When you’re ready to bake, remove it from the fridge, bring it to room temperature, and bake as directed. This allows the flavors to meld even further and can make for an easier, stress-free meal on the day you serve it.