Across France boulangeries are a staple in every community, from very small rural villages to the bustling neighborhoods of Paris. These establishments are well known for their pastries and breads, but many will also serve savory dishes that you can eat with a fresh baguette for lunches or weeknight meals. These Boulangère Potatoes are like what you might find at a bakery: soft, perfectly-spiced, and super simple to make.

The History

In the old days ovens were rare and precious. They were complex and expensive to build and dangerous to operate. As such the baker (or boulangère) might take people’s dishes in to bake them in the residual heat of the ovens. Potatoes weren’t always popular in Europe, but once they caught on they became an integral part of French cooking, like these simple sliced and baked potatoes.

A tradition arose of serving items beyond bread or pastries in the bakeries, such as flan, quiches, savory pies, and potatoes. Today, boulangeries in France continue this tradition of serving savory treats alongside the bread and sweet pastries.

Can You Make Substitutions?

Can this be made vegan? The answer is yes! While high-quality, traditional French butter is ideal to use here (or Irish butter), you can use vegan butter instead. Using plant-based butter will make this vegan as there’s no cream or milk in the recipe like you might find in potatoes au gratin or lighthouse potatoes. And, any cheese on top is completely optional.

To keep the potatoes moist while they bake we are using some vegetable broth. It’s the custom to use broth for these potatoes instead of dairy products. You can use any type of broth you like for this recipe. The liquid helps to cook the potatoes so they are tender and melt in your mouth.

Use yellow or red potatoes, or any other waxy variety. This type holds up better during the long cook time. I like to place them into a bowl of saltwater as I slice them to keep them from discoloring. Then drain them well before adding to the baking dish.

The Baking Process

For the most part the broth will be either cooked off or absorbed. Potato dishes of various kinds in France are often pressed as they cook, ensuring that the slices on top are partially submerged in the liquid and don’t get too dry.

I placed a pan slightly smaller than my main pan on top during the last half of baking, once the potatoes had developed some color. In this I placed a small cast iron skillet and topped the whole thing off with some pie beans that I normally use for blind baking pie crusts.

Serving the Potatoes

Potato pie is a common side or main for many meals and this one has the flavor of thyme which goes well with meat, poultry, or fish.

You can remove the weighted pan on top and sprinkle some cheese on top to brown for the final minutes of baking. Or serve with a small dish of cheese at the table to let everyone help themselves. I prefer the cheese added at the table, usually a nice Parmesan.

These Boulangére Potatoes don’t require a roux or sauce and there’s no grating or frying involved. This makes them one of the easier potato dishes around, but don’t let that fool you. This iconic French dish is a classic for a reason- it makes any meal better!