I had to try a Potato Boulangere Recipe inspired by Gordon Ramsay, and I share a clever shortcut on THEFOODXP blog that makes it surprisingly simple.

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I love taking simple things and pushing them a bit. Gordon Ramsay Potatoes Boulangere does exactly that.

I still remember the first time I sliced potatoes with onions and found them melting tender inside while the top turned impossibly crisp, it felt like a magic trick. I kept poking at the edges trying to figure why they browned so evenly, some tricks worked some didnt.

I’m always chasing that balance between silky layers and a crunchy crown. If you like surprises on the plate check out the full Potato Boulangere Recipe, it even caught my picky friends off guard.

Ingredients

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Potatoes: starchy, creamy when baked, good carbs and vitamin C, keeps you full.
Onions: sweeten and caramelize, add fiber and flavor, not too pungent after cooking.
Garlic: sharp raw, mellow and nutty when roasted, antimicrobial compounds, boosts savory depth.
Thyme: earthy herb, subtle lemony notes, adds aroma and freshness, low calories.
Bay leaf: background floral bitterness, infuses braises, removed before serving for gentle depth.
Butter: gives rich creaminess, saturated fat adds flavor and browning, use modestly.
Olive oil: fruity, heart healthy monounsaturated fats, helps crisp edges and carry flavors.
Stock: savory liquid, adds umami and salt, keeps potatoes moist while baking, choose low sodium.

Ingredient Quantities

1.2 kg potatoes (Yukon Gold or Maris Piper)

2 large onions

2 garlic cloves

2 fresh thyme sprigs

1 bay leaf

50 g unsalted butter

3 tbsp olive oil

about 500 ml hot chicken or vegetable stock

sea salt, to taste

freshly ground black pepper, to taste

fresh parsley for garnish (optional)

How to Make this

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1. Preheat your oven to 180C / 350F and butter a large ovenproof dish.

2. Peel the
1.2 kg potatoes (Yukon Gold or Maris Piper) and slice them very thin, about 2 to 3 mm, a mandoline helps but be careful. Rinse the slices briefly and pat dry to remove excess starch so they dont clump.

3. Thinly slice the 2 large onions and mince the 2 garlic cloves.

4. Warm 50 g unsalted butter with 3 tbsp olive oil in a frying pan over medium low heat. Add the onions and garlic and cook slowly until soft and starting to turn golden, about 12 to 15 minutes. Strip the leaves from the 2 thyme sprigs and keep the bay leaf handy. Season the onion mix with sea salt and freshly ground black pepper.

5. Arrange a single layer of potato slices in the bottom of the dish, sprinkle a little of the cooked onion and some thyme leaves, season with salt and pepper. Repeat layering until all potatoes and onions are used, finishing with a top layer of potatoes. Tuck the bay leaf into the middle or lay it on top.

6. Bring about 500 ml hot chicken or vegetable stock to a simmer and pour over the potatoes so the liquid just comes up to the top of the last layer. Dot a few small knobs of the remaining butter over the surface.

7. Cover tightly with foil and bake at 180C for about 1 hour. Check with a skewer through the centre to make sure potatoes are nearly tender.

8. Remove the foil, turn the oven up to 220C / 425F and return the dish to the oven for 20 to 30 minutes until the top is golden brown and crisp. If parts brown too quickly, you can move the dish down a shelf or tent loosely with foil for the last few minutes.

9. Let the potatoes rest for 10 minutes so it firms up a bit, fish out the bay leaf, sprinkle chopped fresh parsley if you like, then serve straight from the dish so you keep that crunchy top.

Equipment Needed

1. Oven set to 180C / 350F (youll need to turn it up to 220C / 425F near the end)
2. Large ovenproof baking dish big enough for 1.2 kg of potatoes
3. Mandoline or a very sharp chef’s knife and a cutting board (mandoline helps but be careful)
4. Vegetable peeler
5. Large frying pan or skillet to slowly cook the onions and garlic
6. Saucepan or kettle to heat about 500 ml stock and a ladle to pour it over the layers
7. Heatproof spoon or spatula for stirring and spreading the onion mix between the potato layers
8. Aluminum foil to cover the dish while baking and a skewer or thin knife to check if the potatoes are tender
9. Serving spatula or large spoon and a small bowl for holding extra butter or seasoning when serving

FAQ

Q: How thin should I slice the potatoes and onions? A: Slice potatoes about 2-3 mm thick (roughly 1/8 inch) and onions similar thickness so they cook evenly. A mandoline makes this easy, but a sharp knife works fine. Try to keep them uniform, or some will be under or overcooked.

Q: What oven temp and how long do I bake it? A: Bake at 180C / 350F covered for about 45-60 minutes, then uncover and bake another 15 minutes or until the top is golden and potatoes are fork tender. If you have a fan oven drop to ~160-170C. Times vary by dish depth so test with a knife.

Q: How much stock do I use and how do I know it's enough? A: Use about 500 ml hot chicken or vegetable stock as listed, pour until it comes about halfway up the potato layers. You want enough to give moisture but not drown the potatoes; top layers should sit in steam not be swimming.

Q: Can I make this vegetarian or vegan? A: Yes. Swap chicken stock for good vegetable stock. For vegan, replace the butter with extra olive oil or a vegan spread and follow the same method. It'll still be rich and tasty.

Q: How do I get a crisp, golden top? A: Remove the foil for the last 10-15 minutes and let the top brown. You can raise the oven to 200C / 400F for those final minutes or briefly use the grill/broiler for 1-3 minutes but watch it closely so it doesnt burn. Dotting with a little extra butter or oil helps too.

Q: Can I make it ahead and how do I store leftovers? A: You can assemble the dish, cover and refrigerate up to 24 hours before baking; add 5-10 extra mins to the bake time if cold. Leftovers keep in the fridge 3-4 days, reheat in the oven at 180C until hot to recover some crispness. Microwave will make it soggy.

Gordon Ramsay’s French Potatoes Boulangere Recipe Substitutions and Variations

Potatoes: Russet for a fluffier, more melting layer, red potatoes or new potatoes if you want firmer slices that hold their shape, or sweet potatoes for a sweeter, earthier twist (slice a little thinner and expect a different flavour)
Onions: shallots for a sweeter, more delicate note, leeks for a milder, rounded onion taste, or red onions for a slightly sharper, sweeter finish when caramelised
Butter: salted butter (cut back on added salt), ghee for a nuttier, higher smoke point option, or extra olive oil if you need a dairy free swap
Stock: hot vegetable stock to make it vegetarian, beef stock for a richer, deeper flavour, or hot water plus a good quality bouillon cube or paste if youre short on stock

Pro Tips

– Slice consistency is the secret. If you dont have a mandoline, use a very sharp knife and take your time, a sawing motion helps. Soak the slices in cold water for 20-30 minutes, then pat totally dry so they dont clump and steam instead of crisping.

– Season as you layer, lightly but often, otherwise the middle can be bland. Dot tiny bits of butter between layers or stir some melted butter into the warm stock so the fat gets distributed, youll get much deeper flavour through the dish.

– For a really crunchy top crank the oven up at the end or pop it briefly under the broiler for 2 to 4 minutes but watch it the browning happens fast. If the edges are getting too dark move the dish lower in the oven or loosely tent with foil.

– Try using several smaller ovenproof dishes instead of one giant one, you get more crisp edges and it bakes quicker, which is great if youre short on time. Let the dish rest 10-15 minutes before serving so it firms up and you can cut neat slices.