Boulangère Potatoes

Lighter and healthier than Dauphinoise and just as impressive, perfect for a cold winter’s night

  • PREP: 20 MINS COOK: 1 HR
  • Serves 4


  • 250g MrDuck duck stock
  • 1 onion finely sliced
  • few thymes sprigs
  • 1 tbsp olive oil
  • 750g floury potatoes such as Maris Piper or Desiree, Peeled and sliced thinly, by hand or using a food slicer


  1. Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
  2. Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.