Boulangere potatoes

A delicious potato dish, perfect for a big family meal.


  • rapeseed oil
  • 2 onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 750 g sweet potatoes, 750g potatoes peeled and sliced to €2 coin thickness
  • 1.50 l chicken stock
  • freshly ground black pepper
  • pinch nutmeg


  1. Preheat the oven to 180°C/gas 4..
  2. Add a dash of Rapeseed oil to the pan. Add the onions and let them sweat over a medium heat for about 10 minutes, until nice and soft. Then add the garlic and cook gently for a further minute or two.
  3. Spread out one third of the potatoes in the gratin dish, season them generously with pepper & Nutmeg then add half the onions. Add another layer of potatoes, then the remaining onions, then a final layer of potatoes.
  4. Bring the stock up to a simmer. Pour warm stock over the potatoes - you want them to be only barely covered, so don't add it all if you don't need to.
  5. Cover the dish with foil and bake for 30 minutes, then uncover and continue to bake until the potatoes are cooked - another 30-40 minutes until top of potatoes can brown. Serve piping hot.


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