Butcher Potatoes: The French Side Dish You Didn’t Know You Needed

When we lived in Burgundy for a short period of time, a quick stop at the butcher shop turned into an obsession. We were picking up steaks for the holiday and spotted these golden, crispy potatoes wrapped in foil—what looked like Potatoes Dauphinoise but somehow different. We added one to our order and, after just one bite, we couldn’t stop thinking about them. Butcher potatoes, as they’re known, have since been a staple at many French butcher shops. They’re not Boulangerie Potatoes, and they’re not quite Dauphinoise. They’re simpler, richer, and once you try them, you’ll see why they’re unforgettable.

For a long time, we couldn’t replicate them at home. We’d buy them, enjoy them, and then crave them again the next day. Finally, we asked a butcher for the secret. We expected it to be some guarded recipe, but it’s surprisingly straightforward. This dish relies on thinly sliced potatoes, heavy cream, and a layer of Comté cheese that crisps up perfectly in the oven. It’s that easy. If you can get your hands on these butcher potatoes at a shop, go for it. If not, making them yourself is just as rewarding.

The Key to Perfect Butcher Potatoes

To get the authentic texture and flavor, start with the right potatoes. Use a variety like Yukon Gold that you’d typically pick for mashed potatoes. They hold their shape well and offer that creamy, almost buttery bite once baked. Thin, uniform slices are crucial here—a mandoline makes this easy. Even a basic mandolinemandoline will work wonders, keeping your slices consistent and thin so they bake evenly.

If Comté cheese isn’t available, Emmental or Gruyère can be used as substitutes. They’ll give you that similar nutty, rich flavor that makes these potatoes stand out. And one pro tip: don’t freeze these potatoes. They lose their magic once reheated from frozen, so it’s best to enjoy them fresh or as leftovers the next day.

Why You’ll Love This Dish

Butcher Potatoes are more than just a side—they’re the kind of dish that can steal the show. Serve them alongside a perfectly grilled steak, a roast chicken, or just enjoy them on their own with a green salad. They’re simple, but in that effortless French way that feels indulgent. Plus, they bring a bit of France into your kitchen without the fuss.

These potatoes are great the next day, too—if there are any left. Just pop them in the oven to reheat, but avoid the microwave for the best texture. There’s something special about the way the cream and cheese meld with the potatoes, creating a dish that’s both comforting and elegant. So next time you find yourself dreaming of France, make these. You won’t regret it.

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