Boulangère Potatoes – A Healthy, Light Potato Casserole
This recipe is perfect for those who love a potato casserole but want to avoid the heaviness of cream and milk. I enjoy making a potato dish that is light, flavorful, and doesn’t rely on heavy dairy or bacon. That’s why Boulangère Potatoes, a French classic baked in broth instead of cream, is such a wonderful choice. It uses simple, natural ingredients to create a beautifully layered dish that’s satisfying yet light. The potatoes and onions are infused with herbs and vegetable broth, making this the ideal recipe for anyone looking for a healthy potato casserole that doesn’t sacrifice flavor.
When making this dish, I always recommend reading ingredient labels carefully and choosing natural broths without additives. Homemade or clean-label vegetable broth ensures you're not adding unnecessary processed ingredients. Plus, it’s an easy recipe that everyone will enjoy.
Did You Know?
Boulangère Potatoes are not only delicious but also packed with nutritional benefits. Potatoes are a great source of vitamins, particularly vitamin C and B6, which support immune function and energy production. They’re also rich in potassium, which helps regulate blood pressure. When baked with olive oil and vegetable broth, this dish provides healthy fats and keeps the sodium levels lower than many traditional creamy casseroles. Plus, the natural fiber in potatoes aids digestion and keeps you fuller for longer.
Yield:
6 servings
Ingredients:
6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
1 clove garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup low-sodium vegetable broth
1 tablespoon fresh parsley, chopped, sprinkle on after baking
Instructions:
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish.
Personal Tip: Using a mandoline for slicing will give you even, thin slices, ensuring the potatoes cook evenly.
Arrange the sliced potatoes in the dish, then layer with onions, garlic, thyme, salt, and pepper. Drizzle with 1 tablespoon of olive oil.
Personal Tip: Spread the onions and garlic evenly between the potato slices for more balanced flavor throughout the dish.
Repeat making layers with the remaining potatoes and onions, then pour the vegetable broth over the layers. Drizzle the last tablespoon of olive oil on top.
Personal Tip: Pour the broth evenly across the dish so every layer gets infused with flavor.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes until the top is golden and potatoes are tender. Garnish with freshly chopped parsley.
Personal Tip: Check the potatoes with a fork; they should be soft but still hold their shape when pierced.
Nutritional Information (Per Serving):
Calories: 180, Protein: 3g, Carbohydrates: 35g, Fiber: 4g, Net Carbohydrates: 31g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 320mg, Sugars: 3g, Glycemic Index: Medium
Kitchen Tips, Great Ideas, How to Save Money:
- Use homemade broth – If you have leftover vegetable scraps, make your own broth. It’s cheaper and healthier than store-bought versions.
- Add herbs – Fresh herbs like rosemary or parsley can add depth to the flavor without costing much.
- Use a food processor – If you don’t have a mandoline, a food processor with a slicing attachment can speed up prep time.
- Freeze leftovers – This dish freezes well, so you can double the recipe and freeze half for later.
- Choose potatoes wisely – Russet potatoes work best here, as they hold up well to baking and give you a fluffy texture inside with a crispy top.
- Layering for flavor – For an extra touch, sauté the onions and garlic in olive oil before layering for a more intense flavor.
- Layering for extra texture – Keeping the skins on adds fiber and a rustic texture to the dish, enhancing both the flavor and the nutritional value.
- Healthier broth options – Look for low-sodium, organic broth options to avoid excess salt and preservatives.
- Control the seasoning – Taste the broth before pouring it over to ensure it’s seasoned to your liking.
- Budget-friendly – This recipe uses basic pantry ingredients, making it a great option for feeding a crowd without breaking the bank.
Let’s Learn About Boulangère Potatoes
Did you know that Boulangère Potatoes were traditionally baked in a village’s communal oven? Back in the day, French families would prepare this dish at home, layering potatoes and onions, and then take it to the village bakery to cook alongside the bread. This method gave the dish perfect slow-baked tenderness. Even today, in some rural areas of France, this tradition continues, showing how simple, hearty dishes bring communities together. What makes Boulangère Potatoes so special is the slow infusion of broth, which makes the potatoes soft and flavorful without the heaviness of cream.