As a tribute to his former school, Ferrandi, Laurent Mariotte pulled out all the stops in the kitchen. In 2005, already established on television, the food lover paused his media career to sit for his CAP culinary certificate, hoping one day to open his own restaurant. Two decades later, alongside some of his old instructors, he’s returned to a teaching role. Today’s lesson? The topping “I learned when I earned my CAP in the kitchen 20 years ago,” Mariotte says on video. “A family-style dish we all love,” he adds — one that pairs beautifully with meat but can just as well be served on its own with a crisp salad.

The dish’s familiar name is pommes boulangères. This somewhat old-fashioned recipe is made with basic, straightforward ingredients: potatoes, onions, and garlic. Mariotte chooses Annabelle potatoes, a variety known for holding its shape while becoming tender and creamy. “You’ll see, it’s incredibly comforting!” the food writer promises.

Thinly sliced potatoes and onions ready for layeringPin
Potatoes and onions sliced thinly are the base of pommes boulangères.

For 6 people, you’ll need the following amounts:

  • 1.1 kg of potatoes

  • 300 g of onions

  • 2 cloves of garlic

  • 1 bouquet garni

  • 60 cl of chicken stock

Before you begin, preheat your oven to 180°C (about 350°F).

1. Peel the potatoes and slice them into thin, even rounds using a mandoline. Season the slices with salt and pepper.

2. Thinly slice the onions, then sauté them in a skillet with a bit of butter. Season, cover, and cook over medium heat until the onions are very soft and translucent.

Onions sautéing in butter until soft and translucent in a skilletPin
Sauté the onions until very soft to release sweetness.

3. Rub a gratin dish with a clove of garlic and a knob of butter. Then layer the potato slices and sautéed onions alternately in the dish.

4. Pour in the hot chicken stock until it reaches the level of the ingredients, then add the bouquet garni. “I like to place it on the surface,” Mariotte notes.

5. Bake for 1 to 1 hour 15 minutes at 180°C (350°F).

Mariotte’s final tip? “During cooking, press down on the dish so the juices come out.” Once the top is nicely browned, the pommes boulangères are ready to serve. Now you know how to make this hearty, quick-to-prepare comfort food — even if you never earned a CAP.