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Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word | Gordon Ramsay's Recipes

Gordon Ramsay's Recipes

Gordon Ramsay’s Potatoes Boulangère Recipe from The F Word



Gordon Ramsay’s Potatoes Boulangère

Gordon 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.

Ingredients:

  • 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

Directions:

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.

potatoes boulangere

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20 Comments

  1. argone

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

  2. C

    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.

  3. Di

    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.

  4. Mo Morrison

    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!

  5. Serious Foodie

    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.

  6. Grendel

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

  7. Grendel

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

  8. Chef Marco

    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!

  9. Kitchen-Curse

    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?

  10. FoodieFan

    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??

  11. Lauren

    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

  12. maureen eves

    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.

  13. Scott

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

So, what do you think ?