Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word
November 19th, 2009 by Foodie

Gordon Ramsay’s Potatoes Boulangère

potatoes boulangereGordon Ramsay made these potatoes to go along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.

His commies used a Mandoline Slicer to get uniformly thin slices of potatoes, but used a knife for the onion. You can use a knife or a slicer for both, but try to get the slices as even as possible.


  • 1 liter chicken stock (roughly 4 1/4 cups, or just over a quart)
  • 1 sprig thyme
  • 2 sprigs rosemary
  • 3 crushed cloves of garlic
  • 2 garlic cloves, peeled and finely chopped
  • 2 large onions, peeled and sliced
  • 4 large Desiree potatoes peeled and finely sliced (on a mandolin if possible)
  • salt & pepper
  • olive oil


Preheat the oven to 400 degrees Fahrenheit (392 degrees if you have a digital oven)
Bring the chicken stock to a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a few minutes and strain (remember, retain the chicken stock, not the herbs). Set aside.

Add olive oil to a hot heavy pan and saute the onions and finely chopped garlic until softened and lightly colored.

Coat the inside of a casserole dish or oven safe pan and layer the onions followed by the potatoes. Continue alternating potatoes and onions until finished. Don’t forget to season each layer with salt & pepper as you go.

Pour the chicken stock from earlier over the potato mixture until it’s about 2/3rds full. Press down on the mixture to help the potatoes absorb as much stock as possible. Drizzle a little olive oil on top.

Bake in the oven for approximately 20 – 25 minutes or until soft and golden on top.


20 Responses  
  • Gordon Ramsay's Herb Crusted Rack of Lamb | Gordon Ramsay's Recipes writes:
    November 19th, 200912:31 pmat

    [...] I’ve added one of the side dishes, Gordon Ramsay’s Potatoes Boulangère. I will add the other soon and update this post with it’s link. Hello there! If you are new [...]

  • argone writes:
    June 12th, 20109:49 amat

    thank you for this recipe, I only have one regret, about the writing of the temperatures … not all people use Fahrenheit … but Celsius !

  • C writes:
    August 23rd, 20108:46 pmat

    The cooking time here is not long enough – I left mine in the oven for about 75 min and it was perfect! I think around 60-75 min is the right amount of time.

    Also if you are using celsius – it’s 200 degrees – hence the 392 exact F temp.

  • Di writes:
    December 3rd, 20101:48 amat

    Can’t convert to Fahrenheit? Really? Why did God invent the internet? Loosen up and enjoy the cooking experience, a few degrees/minutes more or less won’t kill you or the dish. Food is for love and fun.

  • Mo Morrison writes:
    December 28th, 20109:15 amat

    This potato recipe is absolutely FABULOUS! I cooked the dish for 45 minutes alongside a crisp roast duck and stuffed zucchini for a small, intimate Christmas dinner. Even the leftovers were thoroughly enjoyed – every single bite!

  • Serious Foodie writes:
    January 3rd, 20115:36 pmat

    I agree with the time. Mine took much longer in my conventional oven. Gordons time may have been in a convection oven, which would have reduced the cooking time. Apart from that the recipe was heavenly, and complimented the roast rack of lamb well.

  • Grendel writes:
    January 27th, 20115:50 amat

    C: if you slice tomatoes really paper-thin, there should be no problem with cooking it.

  • Grendel writes:
    January 27th, 20117:23 amat

    And one thing… Recipe says chicken stock in 2/3 ful.. It’s way to much!

  • Chef Marco writes:
    January 27th, 20111:27 pmat

    Excellent recipe! But I do too agree about leaving this dish in the oven for longer to help let the chix broth evaporate more and become thick and creamy. I also like to add Shredded ramano or parmesan cheese to the top to add more richness.
    Delicious!! Thanx Chef Ramsey!

  • Catering i taastrup writes:
    February 23rd, 201112:02 amat

    Very nice recipe – Taste so delicious

  • Kitchen-Curse writes:
    March 8th, 20111:30 amat

    Great recipe (and it tasted great), however given I can mess up any recipe my top layer was potato’s and they turned out chewy. Does anyone know what I did wrong, looking at the pic I’m guessing the top layer should be onions and I should probable use more oil on top…. recommendations?

  • Beverley Colville writes:
    March 12th, 201112:11 pmat

    Just absolutely deliciously, especially if you like onions.

  • Rinel M. writes:
    March 27th, 201111:48 pmat

    Really good recipe… goes well with any roast!
    Love it!

  • FoodieFan writes:
    June 15th, 201111:19 amat

    Mmmmm rosemary! Always a fave!!! Hey, what do yall think that show Extreme Chef show is going to be like? It starts soon doesn’t it??

  • Eva Raphael writes:
    February 3rd, 20123:13 amat

    A round of applause for your article post.Thanks Again. Really Cool.

  • Lauren writes:
    May 13th, 20126:58 pmat

    I also agree that the cooking time needs to be almost more than double…I have had mine in for 40 minutes now and the potatoes are still crunchy

  • zoska writes:
    June 6th, 20124:27 amat

    How many people is it for

  • Mark writes:
    August 4th, 20129:09 amat

    The cooking time is really bad.. :-(

  • maureen eves writes:
    September 7th, 20121:58 amat

    Thanks for all the advice,I have not tried the recipe yet. I’m planning to cook it with the rack of lamb for a large family get together to celebrate my husbands birthday.Without all the tips about cooking times it could have gone badly wrong(still could ).Will post with result.

  • Scott writes:
    May 11th, 20131:47 pmat

    Agree with above. My potatoes are still hard after 1hr +.

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