Boulangere Potatoes with Rosemary & Gruyere

Boulangere Potatoes with Rosemary & Gruyere

Edyta Hannas
Food Blogger
Eating European

Yield: 8
Calories: 247
Sodium: 172mg
Fat: 14g
Carbs: 23g
Protein: 8g

Boulangere Potatoes makes for an amazing casserole type of dish that combines thinly sliced Idaho® Yukon Gold potatoes, sautéed sliced onions, garlic, and butter. They are then covered in a flavorful stock and baked in the oven to achieve a soft buttery potato inside, with a bit of crunch on the outside. 

Read Edyta's full post here



  1. Preheat oven to 350F°.
  2. Melt 2 tablespoons butter in a skillet over medium-high heat. Add onions and sauté for 5 minutes.
  3. Add garlic and one more tablespoon of butter. Sauté for another 5 minutes.
  4. Peel potatoes and slice thin using a food processor or knife (see note)
  5. Butter an 11" oval baking dish and start assembling the casserole. Arrange 1/3 of the potatoes in a single layer. Top with 1/2 the onions, 1/3 of the rosemary, salt, and pepper (season every layer).
  6. Repeat with another layer of potatoes, then onions, rosemary, salt and pepper.
  7. Arrange the top layer of potatoes so that the rounds overlap each other slightly.
  8. Add stock so it submerges most of the potatoes, stopping before it covers the top layer (so that it will get crispy).
  9. Top with remaining rosemary, salt, and pepper.
  10. Add little pieces of butter (1/3" squares) to top of potatoes (about 2 tablespoons) and drizzle with extra virgin olive oil.
  11. Cover with foil and bake for one hour.
  12. Remove the foil, raise the oven temperature to 425°F and bake for another half hour.
  13. Shred ½ cup Gruyere cheese and chop the parsley.
  14. Remove the potatoes from the oven, sprinkle with cheese and return to the oven for 5 minutes, until the cheese has melted.
  15. Serve with chopped parsley and enjoy!