Cocotte French Potatoes

These Cocotte French Potatoes also known as pommes boulangère are a 5 ingredient, delicious way to prepare potatoes. Great for the holidays!

Cocotte French Potatoes, also known as Pommes Boulangère, are the perfect example of simple ingredients creating something truly special. Thinly sliced potatoes are layered with caramelized onions, fresh thyme, and a touch of butter, then baked slowly until tender on the inside and crisp and golden on top. The result is a dish that’s deeply savory, subtly sweet, and irresistibly comforting.

These potatoes make an elegant yet easy holiday side, especially when baked in individual cocottes for a charming single-serving presentation. They pair beautifully with roasted meats or festive mains and fill the kitchen with that cozy, buttery aroma that feels like the holidays. Minimal effort, maximal flavor—exactly how a timeless French side should be.

Make it Mini with Le Creuset
Make it Mini is an ongoing series with Le Creuset where we reimagine recipes using their mini cocottes. The series has been going on for 2+ years now, and we’ve really created quite an arsenal of recipes. So if you just got a new mini cocotte are looking for what to make, there are several fun, seasonal and delicious recipes to choose from.

• Make it Mini

Cocotte French Potatoes

These Cocotte French Potatoes also known as pommes boulangère are a 5 ingredient, delicious way to prepare potatoes. Great for the holidays!

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Ingredients

Serves 2 cocottes

1x2x3x

• ▢ 2 yellow onions
• ▢ 12 yellow mini potatoes depending on how big they are
• ▢ 1/2 cup chicken broth just enough to cover the potatoes
• ▢ 6 tbsp butter
• ▢ Chives for garnish

Instructions 

• Preheat oven to 400. Using a mandolin or a sharp knife, peel and slice onions. Add to a pot with 2 tbsp of the butter and a large pinch of salt and pepper. Cook for about 30 min, stirring often. Add in chopped thyme and continue to cook for another 20 min or until the onions are deep golden brown and very jammy.
• Using a mandolin or sharp knife, peel and thinly slice potatoes. Use 2 tbsp of the butter and coat the inside of your cocottes. Add a little salt and pepper.
• Add a layer of thinly sliced potatoes in an almost cascade style effect until they completely cover the bottom of the cocotte. Add a sprinkle of salt and pepper. Add an even layer of caramelized onions. Repeat this step until you get to the top of your cocotte.
• Pour chicken stock over top, just until it gets to the edge of the top layer of potatoes. 
• Dot with the last 2 tbsp of butter and season with salt and pepper. Bake for about 50 minutes. Let cool and top with chopped chives. Enjoy! 

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