Jekka’s Rosemary and Garlic Boulangère Potatoes

Jekka’s Rosemary and Garlic Boulangère Potatoes

This unctuous, comfort dish with subtle lemony eucalyptus notes of Rosemary is a perfect accompaniment for Easter lamb.

This recipe goes along with the herbs in Jekka's Easter Culinary Collection Herb Box.

Serves 6.


  • 40g butter
  • 3 brown onions, finely sliced
  • 2 cloves garlic, crushed
  • 800g British red potatoes, finely sliced
  • 5 fresh Rosemary stalks, 4 finely chopped, 1 broken into sprigs
  • 800ml hot vegetable stock
  • Fine Sea Salt and freshly ground black pepper


    1. Pre-heat oven to 190c/170c/Gas Mark 5
    2. Soften the onions and garlic in 25g of butter. Rub half the remaining butter around the sides of an ovenproof dish.
    3. Starting and finishing with the potatoes, layer the onions and potatoes into the dish. Sprinkle the chopped rosemary between each layer.
    4. Pour over the stock. Dot the reserved Rosemary sprigs and butter on to the top layer.
    5. Season with fine sea salt and freshly ground black pepper and cover with foil.
    6. Cook for 45 minutes. Remove the foil and cook for 45 minutes until brown.
    7. Serve and enjoy. Goes wonderfully with your Sunday lunch.

      If you love the sounds of this recipe and herb-based cooking check out our Master Classes and other Herb-based recipes.

       Author: Helen Gurnett (

      Helen is a Leiths Diploma Graduate. She works as a freelance Food Writer and Private Chef.  She undertakes recipe development, recipe testing and food styling, specialising in seasonal food with a modern British focus and, as a Private Chef, she creates stylish food for special occasion dinners, canape parties and relaxed get togethers.  Her email is: