Boulangère Potatoes…

These potatoes may have a fancy looking name but in reality it is a really simple dish to make. It is a classic French dish and can be made in a variety of ways, you can add butter and cream to this dish too if you wish, however we have kept it nice and simple.

If you can get fresh herbs they make a huge difference to this dish but dried will work just fine simply scroll down to the notes section. Also try not to add any extra salt to this dish as smoked bacon is already salty and will add enough into this dish, we don’t recommend swapping out smoked for unsmoked however I understand those who need to be on a lower salt intake so if you need to make that swap then please do so just be aware the overall taste will be different.

Some recommended items from our kitchen for this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • A mandolin slicer, used on the thickest setting.
  • Cheese grater with varying grater sizes.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Boulangère Potatoes

Serves 4


  • 900g all rounder potatoes
  • 100g smoked back bacon, fat removed and diced
  • 2 small onions, peeled and sliced
  • 2 garlic cloves, crushed
  • 1 chicken or vegetable stock pot
  • 2 bay leaves
  • 3 sprigs of rosemary
  • 2 sprigs fresh sage


  1. Preheat oven 180°C fan.
  2. Slice the potatoes around half a cm thick using a mandolin slicer and layer the potatoes up in an oven proof dish with the garlic, chopped bacon and herbs.
  3. Make 800ml stock using the stock pot and pour over the potatoes.
  4. Cover with foil, shiny side down and bake in the oven for around an hour.
  5. Remove the foil and roast for a further 30 minutes or until the potatoes are cooked and the tops are nice and golden.


  • If you are unable to get fresh herbs simply use 2 teaspoon dry sage, 2 teaspoons dried rosemary and 2 dried bay leaves. These are all widely available in all supermarkets in the herb section.