Kenwood Christmas Menu: Boulangere Potatoes

Boulangere potatoes

It’s week three of the Kenwood Christmas menu! This week we’re talking side dishes and I’m really pleased to bring you something that not only sounds elegant but tastes luxurious. It’s a great alternative to roast potatoes but you don’t have to keep turning them over to get them crispy and they’re not heavy like dauphinoise potatoes, with all that cream. Let’s face it, you’re probably going to have quite a selection of veg, and you don’t want to fill up on just one of them.

It’s not hard to make – in fact it will take you less than 15 minutes to prepare and you can just put the dish in the oven and leave it. Using the Kenwood Chef Titanium’s food processor with the thin slicer attachment, you get perfect and consistent sliced potatoes and onion in seconds – in fact the peeling is the thing that takes the longest!

Not much chat today I’m afraid – I am feeling the effects of an indulgently alcoholic weekend with my friends in London which was great because I have been working late all week. But honestly I can’t wait to jump into bed tonight!


  • 5 medium sized potatoes
  • 1 medium onion
  • Several sprigs of thyme and rosemary
  • Couple of pinches of garlic granules
  • Salt and pepper
  • 450ml chicken stock (or vegetable if you prefer)
  • 10g unsalted butter
  • A handful of flaked almonds


  1. Pre-heat oven to 180°C
  2. Peel the potatoes. Attach the thin slicing blade to the Kenwood Chef Titanium food processor. Check the potatoes can fit down through the processor tube and trim as necessary.
  3. Peel the onion and slice it in half. Slicing using the food processor and empty into a separate bowl. Then slice the potatoes using the food processor.
  4. In a large baking dish, place a layer of onions, top with a layer of potatoes and season with salt, pepper and a pinch of garlic granules. Then add half of the thyme and rosemary. Repeat the process, leaving a few potato slices to top it off after the second season and garnish.
  5. Gently pour the stock over the potatoes – I like to pour it into a corner so as not to soak the top of the potatoes – we want them to be crispy.
  6. Dot pieces of butter on the top and sprinkle the almond over the top.
  7. Place in the oven for 1 hour – the top will be crispy and most of the stock will have evaporated, leaving the potatoes soft at the bottom.

Check out the amazing other Kenwood bloggers here

This is a sponsored post. Kenwood provided me with a Kenwood Chef Titanium.


  1. says

    J’adore pommes boulangere! I make it often when the Aga is fired up and yours looks PROPER lush Becs! What a great and easy accompaniment for the big day, and I also love the fact that used garlic granules, I often use them as they save time and have an intense garlicky flavour. Karen

  2. Ornata says

    Thanks for the recipe; it looks good, but I’m surprised by the inclusion of something as nasty-tasting as garlic granules. What’s wrong with real garlic?

    Also, just to be picky: “crisp” on its own is a perfectly good adjective and has no need for a “y” on the end.

    • Becs says

      Hi Ornata, garlic burns easily so didn’t want that to happen and have to pick off bits of black garlic. You are obviously welcome to adapt the recipe however you like as it’s not an exact science like baking.

  3. Richard Downey says

    Great recipe. I used a mandolin to slice the potatoes and onions since: it’s done in the same amount of time (I didn’t have to shape the potatoes to fit them through the spout of a food processor); there was less washing up to do afterwards; I didn’t have to fork out for an expensive kitchen gadget.

Leave a Reply