This Gordon Ramsay Boulangere Potatoes Recipe is a crispy and tender recipe, which is made with caramelized onions and white wine. It’s a classic, foolproof recipe, ready in about 1 hour.
Jump to RecipeGordon Ramsay Boulangere Potatoes Recipe Ingredients
- 1 kg firm potatoes (Yukon Gold or Maris Piper)
- 1 kg onions, thinly sliced
- 2 garlic cloves, smashed
- 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 Gordon Ramsay Boulangere Potatoes Recipe
- Slice the Potatoes: Using a mandoline for best results, peel and slice the potatoes very thinly, about 2–3 mm thick. Set aside.
- Caramelize the Onions: In a large, wide pan over medium heat, melt the butter. Add the thinly sliced onions, smashed garlic, and thyme leaves. Cook for about 10 minutes, stirring occasionally, until the onions are soft and deeply caramelized.
- Deglaze and Create Broth: Pour the white wine into the pan with the onions to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by about half. Add 250 ml of the chicken stock and let it simmer for a minute.
- Layer the Dish: In a large baking dish, begin layering the potatoes and the onion mixture. Start with a layer of potatoes, season with salt and pepper, then add a layer of the onion mixture. Repeat until all ingredients are used, finishing with a final, neat layer of potatoes on top.
- Add Stock and Bake: Pour the remaining 250 ml of chicken stock over the entire dish. Gently press down on the layers with a spatula to ensure they are compact and submerged. Bake in a preheated oven at 180°C (350°F) for 45 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
- Rest Before Serving: Allow the dish to rest for 5–10 minutes after removing it from the oven. This helps the layers set and absorb the remaining liquid.
Recipe Tips
- How do you get perfect, even layers? After assembling all the layers in the baking dish, use the back of a spatula to press down firmly. This compacts the potatoes and onions, helping them cook evenly and soak up all the flavorful stock.
- Why should you rest boulangere potatoes? Letting the dish rest for at least 5 minutes before serving is crucial. It allows the starches in the potatoes to set, preventing a watery pool from forming on the plate and ensuring the slices hold together.
- What’s the secret to caramelizing onions? Use a wide pan and don’t overcrowd it. Giving the onions space allows them to fry and caramelize properly. If the pan is too crowded, they will steam and won’t develop that deep, sweet flavor.
- Is there a simple trick for serving? For a bit of tableside flair, use a spoon to gently crack the crispy golden top right before serving, similar to a crème brûlée. It adds a nice textural contrast.
What To Serve With Boulangere Potatoes
These potatoes are a classic French side dish and pair wonderfully with roasted meats and poultry. Try serving them with:
- Roast Chicken or Duck
- Seared Steak or a Beef Roast
- Lamb Chops
- Pan-fried Pork Chops
How To Store Boulangere Potatoes
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot. Freezing is not recommended as it will make the potatoes mushy.
Boulangere Potatoes Nutrition Facts
- Calories: 69 kcal
- Protein: 2g
- Fat: 3g
- Carbohydrates: 10g
- Sodium: 200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What are the best potatoes for this recipe?
A firm, waxy potato works best because it holds its shape when sliced thinly and baked. Yukon Gold or Maris Piper are excellent choices, as mentioned in the recipe. Avoid starchy potatoes like Russets, which can fall apart.
Can I make this dish vegetarian?
Yes, absolutely. To make a vegetarian version, simply substitute the chicken stock with a good quality vegetable stock. The flavor will be just as delicious.
Do I really need a mandoline?
A mandoline is highly recommended for achieving consistently thin, even slices, which is key to the texture of this dish. If you don’t have one, you can use a very sharp knife and a steady hand, but it will require more time and care to get the slices uniform.
Gordon Ramsay Boulangere Potatoes Recipe
Course: Side DishCuisine: FrenchDifficulty: Easy6
servings15
minutes45
minutes69
kcalThinly sliced potatoes and sweet caramelized onions are layered and baked in a savory stock until perfectly tender and golden-brown.
Ingredients
1 kg firm potatoes (e.g., Yukon Gold)
1 kg onions, thinly sliced
2 garlic cloves, smashed
50 g butter
2 sprigs thyme
250 ml dry white wine
500 ml chicken stock
Salt and pepper
Directions
- Peel and slice potatoes 2-3mm thick, preferably with a mandoline.
- In a wide pan, caramelize onions in butter with garlic and thyme for 10 minutes.
- Deglaze the pan with white wine, reduce, then add half the chicken stock.
- Layer potatoes and the onion mixture in a baking dish, seasoning between layers.
- Pour the remaining stock over the top, press down, and bake at 180°C (350°F) for 45 minutes.
- Rest for 5-10 minutes before serving to allow the layers to set.
Notes
- Use a waxy potato variety like Yukon Gold or Maris Piper so the slices hold their shape.
- Pressing the layers down firmly before baking is key to ensuring the potatoes cook evenly.
- Always let the dish rest after baking to prevent it from being watery when served.
- For a vegetarian option, simply swap the chicken stock for vegetable stock.
