“Boulangère” – French-style potatoes

French cuisine has conquered the whole world. Croissants, quiche, ratatouille, onion soup – that’s not all that the chefs of this country, which is associated with romance and the most exquisite cuisine, have given to gourmets. This potato recipe is attractive because it is elementally simple. But the taste of the dish is truly fantastic, while prepared with the simplest and most accessible products that are sure to be in every kitchen.


  • onions – 2 heads
  • potatoes – 1 kg
  • milk – 400 ml
  • butter – 60 g
  • salt – 1/3 tsp.
  • ground black pepper, provanilla herbs, salt


First you need to peel and rinse the potatoes well. Cut the tubers into thin-thin slices (it is most convenient to use a special grater). Salt the slices. Season it with dried provincial herbs and other spices to taste, for example, ground black pepper. Cut the onions into translucent rings.
Oil a baking dish. Cover the bottom with a thick layer of potato wedges. On top make an onion layer. Alternate layers several times. But the last should be potatoes. This layer should be placed very carefully, so that the finished dish looks nice and appetizing.
Warm up the milk well. Pour it over the potatoes. It is important that the liquid reaches the top layer, but it does not cover it.
Melt butter. Pour it on the top layer of potatoes.
Cover the form with food foil and send it to the oven. Bake the potatoes “Boulanger” at 200 C for 40 minutes. Then remove the foil. Turn down the heat to 180 C and bake for another 35 minutes.
Done! French “Boulanger” potatoes serve warm to the table.

If desired, the dish can be taken out of the form and, turning it upside down, move it to a dish. However, this can be done when it has cooled.
The sauce can be melted butter, but not too much. Otherwise, it will be too caloric. Grated cheese and fresh chopped greens will be a harmonious addition to the dish.