When I set out to make Gordon Ramsay Potatoes Boulangere at home, I’m always excited to transform ordinary ingredients into a dish that balances sophistication and comfort.
This recipe beautifully layers thinly sliced potatoes and onions with rich stock, resulting in a perfectly crispy top and irresistibly tender bottom.
Gordon Ramsay’s Potatoes Boulangère is a refined take on a classic French dish, meaning “baker’s potatoes.” Originating in rural France, this recipe uses residual oven heat to cook thinly sliced potatoes and onions, allowing them to absorb rich stock while caramelizing beautifully.
Ramsay’s version highlights high-quality ingredients and careful layering, resulting in a delightful balance of sophistication and comfort. It has a crispy top and tender layers beneath. I love savoring every single bite of this dish!
Moreover, this dish is my Mother’s absolute favorite. I love making it for her. Every time I make Potato Boulangere for her, I’m reminded of the times she used to cook my favorite meals, and that fills me with immense happiness that now, I am cooking for my mother. Making this dish is such a rewarding experience.
Whether I’m serving it at a family dinner or a festive gathering, this dish always adds a touch of elegance and deliciousness to the table. So, let’s roll up our sleeves and bring this delightful recipe to life in our own kitchens, infusing a bit of Gordon Ramsay’s culinary magic into our meals.
Equipment Required
- Sharp Knife: I rely on a sharp knife to slice the potatoes and onions thinly and evenly.
- Cutting Board: A cutting board provides a stable surface for me to work on while slicing and dicing the ingredients.
- Mandoline Slicer (optional): I use a mandoline slicer if I want perfectly thin potato slices quickly and easily.
- Large Mixing Bowl: I mix the sliced potatoes and onions with the seasoning in a large mixing bowl.
- 9×13-inch Baking Dish: This dish is ideal for layering the potatoes and onions and baking them to perfection.
- Measuring Cups and Spoons: I use these to accurately measure the olive oil, salt, pepper, and chicken stock.
- Garlic Press (optional): If I prefer not to chop garlic by hand, a garlic press makes it easy to crush the cloves.
- Wooden Spoon or Spatula: I use a wooden spoon or spatula to mix and distribute the ingredients evenly.
- Aluminum Foil or Lid: I cover the baking dish with foil or a lid during the initial baking to prevent the top from over-browning.
- Oven Mitts: These are essential for safely handling hot baking dishes when I put them in or take them out of the oven.
- Basting Brush (optional): For an extra crispy finish, I use a basting brush to apply olive oil to the potatoes.
Gordon Ramsay’s Beer Bread Ingredients and Substitutions
Note: The ingredients mentioned in this section make eight servings of Gordon Ramsay’s Potato Boulangere. You can always change and adjust the quantities of the ingredients according to your needs for the number of servings you want to make.
- 4 Large Yukon Gold Potatoes (peeled and thinly sliced): If I don’t have Yukon Gold potatoes, I might use sweet potatoes or russet potatoes for a touch of sweetness.
- 2 Large Onions: When I’m out of onions, I substitute with shallots or leeks for a milder, sweeter flavor.
- 3 Garlic Cloves (crushed): If I’m short on fresh garlic, I can use about one teaspoon of garlic powder or a dash of garlic salt. Minced shallots are also a good alternative for a hint of garlic flavor.
- 2 Sprigs Rosemary: Fresh thyme or sage works well instead of rosemary, offering a different herbal note. If I only have dried rosemary, about one teaspoon will do the trick.
- 33 Ounces Chicken Stock: I use vegetable stock for a vegetarian option. Beef stock is another choice if I’m looking for a richer flavor, though it will alter the taste.
- 1 Tablespoon Olive oil (extra virgin): I use canola or sunflower oil in place of olive oil. Melted butter is a great substitute for a richer taste.
- 1 Teaspoon Salt: I prefer sea salt or kosher salt over regular table salt. If I’m watching my sodium intake, I might use a salt substitute or just reduce the amount of salt.
- 1 Teaspoon Pepper: If black pepper isn’t on hand, I use white pepper. I might skip the pepper or add a pinch of paprika for a milder flavor.
Preparation and Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 35 Minutes | 45 Minutes |
How to Make Gordon Ramsay’s Potato Boulangere At Home
Step 1
Heat up a heavy pan over medium heat and add a splash of oil. When the oil is hot, add the chopped onion and garlic. Cook them gently, stirring occasionally, until they become lightly colored and fragrant.
Step 2
When the onions and garlic are just turning golden, pour half a cup of chicken stock. Allow the mixture to simmer, stirring occasionally, for about 5-10 minutes. The goal is to reduce the stock slightly so that the mixture thickens and intensifies in flavor.
Step 3
While the onion and garlic mixture is simmering, thinly slice your potatoes and place them in a separate bowl.
Step 4
Grease an oven-proof pan with olive oil to prevent sticking. Once greased, pour the thickened onion and garlic mixture into the pan, spreading it evenly across the bottom.
Step 5
Arrange the thinly sliced potatoes in a single layer on top of the mixture in the pan. Overlap the slices slightly to ensure they cook evenly.
Step 6
Place the pan in a preheated oven and bake the Potatoes Boulangere for around 20 minutes, or until the top is golden and crispy and the potatoes are tender when pierced with a fork.
Step 7
Once baked, let it cool slightly before serving. Enjoy the delicious, comforting flavors of your homemade Gordon Ramsay Potatoes Boulangere!
Expert Tips That I Recommend
- Uniform Slicing: For even cooking, I always make sure to slice my potatoes as uniformly as possible. Using a mandoline slicer helps me achieve consistent thickness and ensures that everything cooks evenly.
- Parboiling Potatoes: I always parboil the potatoes for 3-4 minutes before layering them to achieve a better texture. This quick-cooking step helps soften them slightly, ensuring they cook evenly and become tender while retaining their shape in the final dish.
FAQs About Gordon Ramsay’s Potatoes Boulangere
Nutritional Information Per Serving
Gordon Ramsay’s Potatoes Boulangere is nutritious due to its ingredients, such as potatoes, onions, and garlic, which offer vitamins and fiber. However, the olive oil and stock can make it high in calories and fat. Overall, it can be part of a balanced diet if enjoyed in moderation.
Here, I have mentioned the nutritional breakdown of the recipe:
| Calories | 71 kcal |
| Carbohydrates | 7 g |
| Â Protein | 3 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Polyunsaturated Fat | 0.4 g |
| Monounsaturated Fat | 2 g |
| Cholesterol | 4 mg |
| Â Sodium | 459 mg |
| Potassium | 171 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Vitamin A | Â 6 IU |
| Vitamin C | 3 mg |
| Calcium | 13 mg |
| Iron | 0.4 mg |
Gordon Ramsay’s Potatoes Boulangere is suitable for balanced diets and can be enjoyed by those looking for a hearty and flavorful side dish. However, due to the inclusion of chicken stock, it is not suitable for vegetarian and vegan diets.
Additionally, it may not be ideal for low-calorie or low-fat diets. Those on low-sodium diets should also be cautious, as the regular chicken stock contributes to the sodium content.
Recipe Variations For Different Diets
- Vegetarian Variation: To make this dish vegetarian, I substitute chicken stock with vegetable stock. I might also add a splash of soy sauce or a dash of nutritional yeast for extra umami flavor.
- Low-Sodium Variation: I choose a low-sodium vegetable or chicken stock for a lower sodium option. I avoid adding extra salt and rely on herbs and spices to enhance the flavor.
- Vegan Variation: To make it vegan, I replace the chicken stock with vegetable stock and might add a splash of unsweetened plant-based milk or a bit of vegan margarine to enrich the flavor and texture.
Storing And Reheating This Recipe
Storing
- Refrigerate: First, I let the Potatoes Boulangere cool to room temperature before storing. This prevents condensation and keeps the potatoes from becoming mushy. Then, I place the cooled Boulangere in an airtight container. This helps maintain its moisture and prevents it from absorbing other odors in the refrigerator. I store the container in the refrigerator if I plan to use the Boulangere within 3 to 4 days.
- Freeze for Longer Storage: I freeze the Boulangere for longer storage. I transfer it to a freezer-safe container or wrap it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.
Reheating
- Oven Method: To reheat, I preheat my oven to 350°F (175°C). I place the Boulangere in an oven-safe dish and cover it with foil to prevent drying out. I heat it for about 20-30 minutes or until it’s warmed through. If it was frozen, I let it thaw in the refrigerator overnight before reheating.
- Microwave Method: I use the microwave for individual portions. I place the portion on a microwave-safe plate, cover it with a microwave-safe lid or wrap, and heat on high in 1-minute intervals, stirring occasionally, until it’s hot throughout.
What To Serve With This Recipe
- Roast Chicken: I find that Roast Chicken, with its crispy skin and juicy meat, makes a perfect match for the creamy, layered potatoes. The classic pairing adds a hearty, satisfying element to the meal.
- Grilled Steak: A succulent Grilled Steak adds a robust flavor that contrasts nicely with the tender, flavorful potatoes. I love how the steak’s richness complements the Boulangere.
- Crispy Salmon: For a lighter option, I choose Crispy Salmon. Its delicate flavor pairs well with the richness of the Boulangere, providing a nice balance to the dish.
- Vegetarian Shepherd’s Pie: If I’m keeping the meal vegetarian, I serve it with a hearty Shepherd’s Pie filled with vegetables. It complements the Boulangere perfectly and makes for a satisfying meal.
- Green Beans: Crisp-tender Green Beans add a refreshing, light element contrasting with the rich potatoes. I enjoy this simple side for a nice balance.
- Roasted Brussels Sprouts: The slightly caramelized flavor of roasted Brussels Sprouts pairs beautifully with the creamy potatoes. They add a touch of sweetness and texture that I really appreciate.
- Caesar Salad: I often serve a simple Caesar Salad with a light vinaigrette alongside the Boulangere. It provides a fresh and crisp contrast to the rich and comforting dish.
- Gravy: I sometimes serve a savory Gravy with Potatoes Boulangere, whether from roast meat or a vegetarian alternative, to enhance the flavor of the potatoes and add extra moisture.
- Chimichurri Sauce: I like to add Chimichurri sauce for a fresh and herbaceous touch. Its vibrant flavor beautifully complements the Boulangere.
Printable Version
Gordon Ramsay Potatoes Boulangere Recipe
Ingredients
- 4 Large Potatoes peeled and thinly sliced
- 2 Large Onions
- 3 Garlic Cloves crushed
- 2 Sprigs Rosemary
- 33 ounces Chicken Stock
- 1 tablespoon Olive Oil extra virgin
- 1 teaspoon Salt to taste
- 1 teaspoon Pepper to taste
Equipment
- Sharp Knife
- Cutting Board
- Mandoline Slicer (optional)
- Large Mixing Bowl
- 9×13 inch Baking Dish
- Measuring Cups And Spoons
- Garlic Press (optional)
- Wooden Spoon or Spatula
- Aluminum Foil or Lid
- Oven Mitts
- Basting Brush (optional)
Instructions
- Heat up a heavy pan over medium heat and add a splash of oil. When the oil is hot, add the chopped onion and garlic. Cook them gently, stirring occasionally, until they become lightly colored and fragrant.
- When the onions and garlic are just turning golden, pour half a cup of chicken stock. Allow the mixture to simmer, stirring occasionally, for about 5-10 minutes. The goal is to reduce the stock slightly so that the mixture thickens and intensifies in flavor.
- While the onion and garlic mixture is simmering, thinly slice your potatoes and place them in a separate bowl.
- Grease an oven-proof pan with olive oil to prevent sticking. Once greased, pour the thickened onion and garlic mixture into the pan, spreading it evenly across the bottom.
- Arrange the thinly sliced potatoes in a single layer on top of the mixture in the pan. Overlap the slices slightly to ensure they cook evenly.
- Place the pan in a preheated oven and bake the Potatoes Boulangere for around 20 minutes, or until the top is golden and crispy and the potatoes are tender when pierced with a fork.
- Once baked, let it cool slightly before serving. Enjoy the delicious, comforting flavors of your homemade Gordon Ramsay Potatoes Boulangere!
Video
Notes
- Uniform Slicing: For even cooking, I always make sure to slice my potatoes as uniformly as possible. Using a mandoline slicer helps me achieve consistent thickness and ensures that everything cooks evenly.
- Parboiling Potatoes: I always parboil the potatoes for 3-4 minutes before layering them to achieve a better texture. This quick-cooking step helps soften them slightly, ensuring they cook evenly and become tender while retaining their shape in the final dish.
Nutrition
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Conclusi
on
Gordon Ramsay’s Potatoes Boulangere is more than just a side dish; it’s a celebration of comforting, classic flavors that elevate any meal. The creamy layers of potatoes, combined with the aromatic blend of onions, garlic, and rosemary, create a hearty and elegant dish.
Making this recipe has become a cherished part of my cooking routine, and I take pleasure in the warm, comforting aroma that fills my kitchen as it bakes. I hope you find as much joy in creating and sharing this classic dish as I do.
Are you ready to impress your family and friends with Gordon Ramsay’s Potatoes Boulangere, as I am? Dive into this classic recipe and discover how simple ingredients can transform into a delightful, comforting dish.
Don’t forget to share your creations and experiences with me and let me know how they turned out. Enjoy every delicious bite!
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