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Potatoes Boulangere

Submitted by: JustRightMenus


You *could* just call them Baked Potatoes. But doesn't Potatoes Boulangere sound much better? I think so.

Servings: 4-6

Categories: fancy dinner night, potato, side dish

From the kitchen of:

Gordon Ramsay, according to gordonramsaysrecipes.com.


4 1/4 cups chicken stock

1 sprig thyme

1 sprig rosemary

3 crushed garlic cloves

2 garlic cloves, peeled and finely chopped

2 large onions, peeled and finely sliced

4 large Desiree (red) potatoes, peeled and finely sliced (on a mandolin if possible)



Olive oil



Preheat the oven to 400°.

Prepare the Stock

  • Bring the chicken stock to a boil, then add the thyme, rosemary, and crushed garlic cloves.
  • Simmer a few minutes, then strain out the herbs.
  • Set the stock aside.

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

Lightly oil the inside of a casserole dish (or other oven-safe pan). Layer the onions and potatoes, continuing to alternate between the two. Season each layer with salt and pepper as you go.

Pour the chicken stock over the potato mixture until it's about 2/3 full. Press down on the mixture, to help the potatoes absorb as much stock as possible.

Drizzle a little olive oil on top.

Bake for 20-25 minutes or until golden on top.