Prep: 20 mins
Cook: 1 hr
Skill level: Easy
Servings: Serves 8
Nutrition per serving
kcalories: 152
protein: 4g
carbs: 29g
fat: 3g
saturates: 0g
fibre: 2g
sugar: 2g
salt: 0.1g
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Gordon Ramsay’s Potatoes Boulangère
Gordon Ramsay made these potatoes to travel along with his Herb Crusted Rack of Lamb on The F Word, Series One, Episode One.
His commies used a Mandoline Slicer for getting uniformly thin slices of potatoes, but used a knife for your onion. You can use a knife or perhaps a slicer for both, but try to have the slices as while possible.
Ingredients:
– 1 liter chicken stock (roughly 4 1/4 cups, or merely 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 the mandolin if you can)
– salt & pepper
– organic olive oil
Video
Directions:
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.
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