Gordon Ramsay Boulangere Potatoes Recipe

This delicious Boulangère Potatoes recipe from Gordon Ramsay is a simple, comforting side dish that’s both hearty and flavorful. With layers of tender potatoes and caramelized onions, it’s perfect for a quick dinner or special occasion. Using just a few ingredients, you can easily adapt this dish to suit your taste!

Ingredients Needed:

• 1 kg firm potatoes
• 1 kg onions
• 2 garlic cloves
• 50 g butter
• 2 sprigs thyme (leaves only)
• 250 ml dry white wine
• 500 ml chicken stock
• Salt and pepper to taste

How To Make Boulangere Potatoes Recipe?

1. Prepare the Ingredients: Peel the potatoes, onions, and garlic. Slice the potatoes into 2–3 mm (0.1 inch) thick rounds using a mandoline. Slice the onions very finely.
2. Cook the Onions: Melt the butter in a frying pan over medium heat. Add the onions, garlic, thyme leaves, and a pinch of salt. Cover and cook for 10 minutes until the onions are caramelized.
3. Deglaze the Pan: Pour in the white wine to deglaze the pan, stirring well. Add 250 ml (8 fl oz) of chicken stock and simmer briefly. Season to taste with salt and pepper.
4. Layer the Potatoes: In a roasting dish, layer the potato slices with the caramelized onions, alternating them. Finish by arranging the potatoes in a neat concentric pattern on top.
5. Add Remaining Stock: Pour in the remaining 250 ml (8 fl oz) of chicken stock over the potatoes. Sprinkle with a little more salt if needed.
6. Bake the Potatoes: Preheat your oven to 180°C (350°F). Bake the dish for 45 minutes, or until the potatoes are tender and the top is golden brown.
7. Serve: Serve immediately as a side dish, ideally alongside roasted lamb or other main dishes.

Recipe Tips:

• Use a Mandoline for Even Slices: A mandoline helps cut potatoes evenly, which makes sure they cook properly and have the right texture.
• Caramelize the Onions Slowly: Cook the onions on low heat. This brings out their sweetness and gives a better taste.
• Season Between Layers: Add seasoning to the potatoes and onions as you layer them, so the flavors spread through the whole dish.
• Use Fresh Thyme: Fresh thyme has more flavor than dried thyme. It makes the dish taste fresher and better.
• Cover with Foil for Moisture: If the top of the dish is browning too fast, cover it with foil during the first 30 minutes of baking to keep it soft and juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftovers cool down to room temperature first. After that, put them in an airtight container and store them in the fridge for up to 2 days.
• Reheat: Heat the potatoes in a pan on low heat, stirring occasionally. Add a little chicken stock or water to prevent them from drying out.

Nutrition Facts:

• Calories: 69 kcal
• Total Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 14mg
• Sodium: 699mg
• Potassium: 72mg
• Total Carbohydrate: 5g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 1g

Gordon Ramsay Boulangere Potatoes Recipe

Recipe by Gordon RamsayCourse: Side DishesCuisine: FrenchDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

69

kcal

This delicious Boulangère Potatoes recipe from Gordon Ramsay is a simple, comforting side dish that’s both hearty and flavorful. With layers of tender potatoes and caramelized onions, it’s perfect for a quick dinner or special occasion. Using just a few ingredients, you can easily adapt this dish to suit your taste!

Ingredients

• 1 kg firm potatoes

• 1 kg onions

• 2 garlic cloves

• 50 g butter

• 2 sprigs thyme (leaves only)

• 250 ml dry white wine

• 500 ml chicken stock

• Salt and pepper to taste

Directions

• Prepare the Ingredients: Peel the potatoes, onions, and garlic. Slice the potatoes into 2–3 mm (0.1 inch) thick rounds using a mandoline. Slice the onions very finely.
• Cook the Onions: Melt the butter in a frying pan over medium heat. Add the onions, garlic, thyme leaves, and a pinch of salt. Cover and cook for 10 minutes until the onions are caramelized.
• Deglaze the Pan: Pour in the white wine to deglaze the pan, stirring well. Add 250 ml (8 fl oz) of chicken stock and simmer briefly. Season to taste with salt and pepper.
• Layer the Potatoes: In a roasting dish, layer the potato slices with the caramelized onions, alternating them. Finish by arranging the potatoes in a neat concentric pattern on top.
• Add Remaining Stock: Pour in the remaining 250 ml (8 fl oz) of chicken stock over the potatoes. Sprinkle with a little more salt if needed.
• Bake the Potatoes: Preheat your oven to 180°C (350°F). Bake the dish for 45 minutes, or until the potatoes are tender and the top is golden brown.
• Serve: Serve immediately as a side dish, ideally alongside roasted lamb or other main dishes.

Notes

• Use a Mandoline for Even Slices: A mandoline helps cut potatoes evenly, which makes sure they cook properly and have the right texture.
• Caramelize the Onions Slowly: Cook the onions on low heat. This brings out their sweetness and gives a better taste.
• Season Between Layers: Add seasoning to the potatoes and onions as you layer them, so the flavors spread through the whole dish.
• Use Fresh Thyme: Fresh thyme has more flavor than dried thyme. It makes the dish taste fresher and better.
• Cover with Foil for Moisture: If the top of the dish is browning too fast, cover it with foil during the first 30 minutes of baking to keep it soft and juicy.