Recipes From The Region: Graze’s Boulangère Potatoes

Rich from Graze and The Burrow Cafe has shared his absolutely gorgeous Boulangère recipe with us, and it’s pure comfort food perfection!

This classic French dish is way more doable than you’d think, plus it transforms our humble Robertson spuds into layers of silky potato with caramelised onions and herbs, all baked until golden and crispy. 

Exactly what you want when the weather gets chilly!

Graze Boulangère Potatoes 

Serves: 6-8 

Preparation time: 30 minutes 

Total cooking time: 1 hour 30 minutes

Ingredients 

1.5 kg waxy potatoes (Dutch Cream or Nicola), peeled 

400 g yellow or brown onions, thinly sliced 

40 g garlic, finely minced (approx. 5-6 cloves) 

50 g unsalted butter 

25 g olive oil 

800 ml good-quality chicken stock (or vegetable stock for vegetarian option) 

8 g fine sea salt (adjust to taste) 

2 g freshly ground black pepper 

5 g fresh thyme leaves (or 2.5 g dried thyme) 

2 bay leaves

Method

Preparation

1. Preheat the oven to 170°C (fan-forced) or 180°C (conventional).
2. Slice potatoes into 2-3mm thick rounds using a mandoline or sharp knife.
3. Slice onions thinly and mince garlic finely.
4. Warm stock in a saucepan with bay leaves and half the thyme. Keep warm

Sauté Onions

1. Heat olive oil and half the butter (25g) in a heavy-based sauté pan over medium heat. 
2. Add onions with a pinch of salt and cook for 8-10 minutes until soft and translucent. 
3. Add garlic and cook for 10-15 minutes more until golden brown and sweet.

Assembly

1. Lightly grease a deep baking dish (approx. 30 x 20 x 6cm). 
2. Layer potatoes (slightly overlapping), then onion mixture, then salt, pepper, and thyme. 
3. Repeat layers, finishing with potatoes on top. Press down gently.

Add Stock

1. Pour the warm stock (remove bay leaves first) over the potatoes until it just reaches the top. 
2. Dot with remaining 25g butter pieces.

Bake

1. Cover with foil and bake for 45 minutes to 1 hour.
2. Remove foil and bake 20-30 minutes more until golden and crisp.

Rest and Serve

1. Rest for 10-15 minutes before serving.

Chef’s Notes 

Potato choice matters: waxy potatoes hold shape and create distinct layers. Avoid floury potatoes like Russets.

Advanced prep: Can be made up to 1 day in advance and reheated gently.

Variations: Add thin layers of confit garlic, leeks, or use lamb stock for a richer flavour.

Craving more of Rich’s fabulous food? Head to The Burrow Cafe for his full menu of French-inspired Highland comfort.

Or better yet, catch him in action at this year’s AgriShow! Rich will be presenting at Moss Vale Showground on August 29th and 30th, making this very Boulangère recipe live. Plus there’ll be a porchetta food tent to keep you well-fed while you explore everything the show has to offer!