Light Potato Bake Recipe

This elegant boulangère potato recipe features thinly sliced potatoes baked to perfection with aromatic garlic and rich stock. Our gluten-free version uses Massel brand stock (also lactose-free and vegan!), resulting in a light and fluffy texture. Customize it with melted cheese for a decadent twist or swap potatoes for sweet kumara (or a mix!) for a delightful flavor variation. A simple yet impressive side dish or light meal!

Prep Time 20 mins
Cook Time 80 mins
Calories 231.2 kcal
Protein 15g
Rating 4.3 (4 Reviews)
Light Potato Bake 15

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Light Potato Bake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Light Potato Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Light Potato Bake

  1. Preheat oven to 200°C (390°F). Grease a 1-liter gratin dish or similar sized baking dish.
  2. Peel and thinly slice 1 kg potatoes (about 4 medium).
  3. Arrange potato slices in the prepared dish, overlapping slightly to create an even layer.
  4. Sprinkle 2 cloves of crushed garlic evenly over the potatoes. Season generously with salt and pepper between each layer.
  5. Pour 500ml of Massel gluten-free vegetable stock over the potatoes.
  6. Bake uncovered for 60 minutes, or until potatoes are tender and the top is golden brown and crisp.
  7. Optional: Sprinkle with 50g grated light cheese (e.g., Gruyere, Parmesan). Grill or return to the oven for 5-10 minutes until cheese is melted and bubbly.
  8. For a vegetarian option, omit the chicken broth (if using a different stock).

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

14g

Fat

1g

Carbs

15g