Farm Chef recipes: Boulangere potatoes

Potatoes and onions

This month, Farm Chef Mary-Ann Beaty wanted to share some recipes that use a lot of milk, in support of the British Dairy industry.

These potatoes are a firm favourite of Mary-Ann’s and are actually “the only thing” her husband has ever learned to cook.

These potatoes are a great side dish to Mary-Ann’s roast pork dish



Preparation time: 15 minutes

Cooking time: 45 minutes

Serves: 4-6




  • 450-900g potatoes, peeled and sliced
  • 1 large onion, diced
  • 170ml milk
  • 170ml stock (beef or chicken)
  • Butter
  • Salt and pepper




  1. Butter a deep baking dish or roasting tin. Preheat oven to 180C/160C fan/gas 4.
  2. Layer the potatoes, sprinkling each layer with onions and salt and pepper.
  3. Mix the stock and milk and pour over the potatoes.
  4. Dot generously with butter.
  5. Place in the preheated oven and cook at for about 45 minutes or until tender.


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