Potato and Beet Boulangere is an elegant, colourful side dish that’s ideal for holidays or dinner guests. Thinly sliced beets are layered with thin white potatoes, onions, butter, herbs and vegetable stock, then baked until tender and lightly crisped on top.
This recipe started as a twist on classic Pommes Boulangere. Adding beets not only brings a stunning visual contrast but also introduces an earthy sweetness that deepens the overall flavour. The finished dish presents beautiful layers of red and white, making it both tasty and visually impressive.
What is Potatoes Boulangere?
Potatoes Boulangere, or Pommes Boulangere, is a traditional French preparation of thinly sliced potatoes baked with onions, butter, herbs and stock. It’s similar to scalloped potatoes but typically lighter and highlighted by the gentle infusion of stock and aromatics.
How to make Potato and Beet Boulangere:
Using a mandolin makes this dish easiest and most consistent, producing uniformly thin slices so everything cooks evenly. Prepare all the vegetables ahead of time so assembly is quick.
Begin by greasing the bottom of a 10-inch cast iron skillet or a similar baking dish with a little butter to prevent sticking. While a cast iron skillet gives a nice finish, any ovenproof dish will work.
To preserve the layered colour effect, place the beets on the bottom. If potatoes are on the bottom, beet juices can bleed into them and the distinct red-and-white layers will be lost.
Arrange roughly half the beet slices in an overlapping layer so the bottom is fully covered. Scatter a portion of the sliced onion on top, sprinkle with rosemary and thyme, add small dollops of butter, and season with salt and pepper. Repeat with the remaining beet slices and onions.
Next, begin layering the potatoes over the beets. Add the remaining onions, herbs and butter across the potato layer. Finish with a final layer of potatoes.
Pour vegetable stock evenly over the assembled layers, then drizzle a little olive oil on top to help the surface crisp during baking.
Bake the dish in a preheated oven at 400°F for 25 minutes, then reduce the temperature to 350°F and continue baking for about 30 more minutes, until the potatoes are tender and the top is golden.
When the baking is complete, let the boulangere rest for about 10 minutes before slicing and serving—this helps the layers set and makes for cleaner portions.
DIETARY CONSIDERATIONS
This Potato and Beet Boulangere is vegetarian. To make it vegan, swap the butter for a plant-based alternative and use vegetable stock.
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MORE SIDE DISH RECIPES YOU’LL LOVE
If you enjoy this Beet and Potato Boulangere, consider trying other vegetable-forward side dishes that pair well with weeknight meals or holiday spreads.
- Roasted Golden Beets with Wilted Greens
- Roasted Brussels Sprouts with Lemon Tahini Dressing
- Cauliflower and Cheese Pie
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Potato and Beet Boulangere
20 mins
55 mins
1 hr 15 mins
Ingredients:
- 1 pound beets – about 4 medium
- 1 pound white potatoes – about 4 medium
- 1 onion
- 3 Tablespoons butter
- 1 Tablespoon minced rosemary
- 1 Tablespoon thyme leaves
- ½ cup vegetable stock
Instructions
- Preheat your oven to 400°F.
- Trim and peel the beets and potatoes.
- Using a mandolin on the thinnest setting, slice the potatoes, beets and onion; keep them separate.
- Grease the bottom of a 10-inch cast iron skillet with a small amount of butter.
- Create a layer using half the beet slices, scatter one-third of the onions on top, sprinkle with rosemary and thyme, add a few dollops of butter, and season with salt and pepper.
- Repeat with the remaining beet slices and onions.
- Layer potato slices over the beets, scatter remaining onions and herbs, and spread the remaining butter across the potatoes.
- Top with the remaining potato slices.
- Pour the stock evenly over the dish and drizzle a little olive oil on top.
- Bake at 400°F for 25 minutes, then reduce to 350°F and bake for another 30 minutes.
- Remove from the oven and let rest about 10 minutes before serving.
Nutrition
Carbohydrates: 34 g
Protein: 5 g
Fat: 9 g
Fiber: 6 g
* Nutritional information is estimated and may vary.
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