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King Edward pommes boulangère recipe

King Edward pommes boulangère recipe

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  • Serves 6 (as a side dish)
  • 20 mins to prepare and 1 hr to cook
  • 160 calories / serving
  • Healthy


  • 1 tbsp olive oil
  • 2 onions, sliced
  • 2 sprigs rosemary, leaves chopped
  • grated nutmeg
  • 750g (1½lb) King Edward potatoes, very thinly sliced
  • 25g butter
  • 300ml (½pt) chicken stock
If you haven't got any King Edwards, try using Maris Piper potatoes

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    3g 13%
  • Sugars

    3g 4%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 25.2g Protein 3.3g Fibre 3.1g


  1. Preheat the oven to gas 4, 180ºC, fan 160ºC. Heat the olive oil in a pan. Add the onions and a pinch of salt, and gently cook, stirring occasionally, for 8-10 minutes until softened. Stir in the rosemary and nutmeg.
  2. Put a layer of potatoes in the base of an ovenproof dish, then a layer of the onion mix, dot with butter and season.
  3. Keep layering up, finishing with a layer of potatoes dotted generously with butter.
  4. Pour in the stock and bake for 1 hour until golden and bubbling.

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