Pommes boulangère are literally the “potatoes from the baker” and another French classic - the French method of oven cooking potatoes.






Skill level

Average: 4.1 (17 votes)


  • 1.5 kg Desiree potatoes, peeled  
  • 1 bunch bay leaves
  • 2 sprigs rosemary
  • 2 sprigs thyme, leaves picked
  • 2 brown onions, peeled, thinly sliced
  • 750 ml chicken stock

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 1 hour

  1. Preheat oven to 180°C
  2. Thinly slice the potatoes on a mandolin, then soak in a large bowl of cold water for 1 hour. Drain well, then pat dry between two clean tea towels.
  3. Arrange the potatoes and bay leaves in a large ovenproof dish, reserving any larger slices for the top. Season, then sprinkle over leaves from rosemary and thyme sprigs and scatter over a third of the onions. Repeat the potato layers three times more and onions twice, seasoning in between, then finishing with a potato layer and more herbs. Season with salt and pepper.
  4. Bring the stock to the boil, then ladle it over, making sure it seeps down the sides.
  5. Bake covered, for 45 minutes.


Enjoy a taste of France at home with Guillaume Brahimi on Plat du Tour, each night during each live stage of the Tour de France exclusive broadcast on SBS. For broadcast times, go to sbs.com.au/cyclingcentral