Gordon Ramsay’s Boulangère Potatoes Recipe from The F Word

Gordon Ramsay, a name synonymous with culinary excellence, brings a classic French touch to your kitchen with his Boulangère Potatoes recipe from The F Word.

This dish, a perfect blend of simplicity and flavor, is a must-try for food enthusiasts, aspiring chefs, and anyone who appreciates the art of cooking.

Boulangère Potatoes, a traditional French dish, derives its name from the bakeries (boulangeries) where villagers would leave the dish to cook in the residual heat of the bread ovens.

This method dates back to a time when many homes lacked an oven. Gordon Ramsay’s version, featured on The F Word, infuses this rustic classic with contemporary finesse, maintaining its essence while elevating it with his signature touch.

His adaptation pays homage to the dish’s humble origins while showcasing his culinary expertise.

This dish stands as a testament to Ramsay’s philosophy of using simple, high-quality ingredients to create extraordinary flavors.

It exemplifies how basic components, when skillfully combined, can transform into a dish greater than the sum of its parts.

Ideal for a hearty family meal or as a sophisticated addition to a dinner party menu, Gordon Ramsay’s Boulangère Potatoes offer a comforting taste with a gourmet twist.

The recipe is not just about savoring good food; it’s about experiencing the joy of cooking and the warmth of sharing a meal crafted with love and care.

• Thinly sliced potatoes
• Sliced onions
• Chicken or vegetable stock
• Fresh thyme
• Salt and pepper
• Butter

• Oven
• Baking dish
• Mandoline slicer (optional for even slices)
• Knife
• Chopping board

Preheat the oven to 400 degrees Fahrenheit (392 degrees in case you have a digital oven)

Bring the chicken stock into a boil and add thyme, rosemary, and crushed garlic cloves. Simmer a couple of minutes and strain (remember, keep the chicken stock, not the herbs). Set aside.

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

Coat within a casserole dish or oven safe pan and layer the onions and then 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 above the potato mixture until it’s about 2/3rds full. Press documented on the mixture to help you the potatoes absorb all the stock as you possibly can. Drizzle a little organic olive oil on top.

Bake within the oven for an estimated 20 – 25 minutes or until soft and golden number one.

• Use a mandoline for evenly sliced potatoes.
• Don’t skimp on the seasoning – it’s key to the flavor.
• Ensure the stock level is just right for perfect texture.

kcalories: 152
protein: 4g
carbs: 29g
fat: 3g
saturates: 0g
fibre: 2g
sugar: 2g
salt: 0.1g

The dish boasts a creamy texture with a crispy top, balanced with the earthiness of thyme and the richness of the stock.

Serve as a side dish with a garnish of fresh herbs. For presentation, a rustic, yet elegant look works best.

A crisp white wine, like a Chardonnay, complements this dish beautifully. Learn more about wine here.

• Vegetarian version: Use vegetable stock.
• Dairy-free: Omit the butter or use a dairy-free alternative.

Q: Can I use a different type of potato for this recipe?
A: Yes, but choose varieties that hold their shape well when cooked.

Q: How long should I bake the Boulangère Potatoes?
A: Bake until the potatoes are tender and the top is golden, usually about an hour.

Q: Can this dish be made ahead of time?
A: Absolutely! Prepare it a day in advance and reheat before serving.

Q: Is it possible to add other herbs or spices?
A: Yes, feel free to experiment with herbs like rosemary or spices for a personal touch.

Q: How can I make this recipe vegan?
A: Use vegetable stock and a vegan butter alternative.

Remember, cooking is not just about following a recipe; it’s about making it your own. Happy cooking!