PreCook the Onions and Garlic in a pan with olive oil for about 10 Minutes till tender, not browned. Season with Salt & Pepper. Peel and Thinly Slice Potatoes by Hand or via Mandolin or Food Processor with Slicing Blade. Don’t wash after slicing. Lightly Oil a 9x9 Baking Dish, Layer Potatoes, Onions, Potatoes, Onions and Top with Neat Rows of Potatoes. Season each Layer with Salt & Pepper. Add the seasoned broth and press down. Top with Olive Oil and a few Pats of Butter. Bake at 350° for 1 Hour. Remove & PreHeat Oven to 425° Then Bake at 425° for 1 Hour to brown top. Remove, Add Cheese Topping, Bake for 5 Minutes.
I trained as a chef at Eastbourne college East Sussex, got my city and guilds, I worked in the the hotels there and in Brighton before moving to Australia, a lot of the old style English cooking is fantastic and I am enjoying your channel very much thanks again Steve
Thanks Steve...I left England 33 years ago...I used to run the chain of Jason´s Carving rooms for Queens Moat Houses in Essex......I am goingo to open a carvery in Medellín, Colombia and I was lookin around por refreshing Ideas and I came across yor video......Bolulangere Pots. will be in my carvery...ta mate.
I really like when he says 'little knobs of butter'. He literally does put the little amount, unlike other chefs who say a little knob and put in a chunk.
Another beautiful dish Steven, the name does sound intimidating, but it is actually really easy to make, it does take some time, but I bet every second is worth it, I love potatoes so this dish will be added to my "to make list"!!!
Nice job chef n yea same as you when I went to collage this was the first dish we did all I've done is added to it as you have n made it better over the years 👍🏿
This was also one of my first potato dishes when I was chafing in the UK I love this dish but haven't made it for some years, yours looks fantastic steve
Steve! This looks amazing. Can you believe it, though, I've never used a food processor in my life? You may have just converted me with this! Another beautiful recipe and dish.
Really good video, good use of music and commentary. I plan to make this tomorrow to go with duck confit! But please switch to centigrade - only Americans use the F scale now.
The recipe on the website states half a teaspoon of Italian seasoning and garlic powder to be added to the vegetable stock. In the video it is more like one tablespoon of each that is added. The recipe also uses American measures - the chef is from Rotherham, in the U.K.! It would be really useful if metric equivalent measures were stated as well, "1 cup" means nothing at all to most folks outside of the US. Apart from that, this looks like a really nice recipe for Boulangere potatoes.
I am making this dish now, the kitchen smells like HEAVEN!! Thank you for your simple videos, it is so easy to make. Can you make a great dish with a white fish one day? :D
@@stevescooking In France we do not need the '''Italian name''' punting on our spices we grow them hire and use the spices by real names... Do you even know what '''Boluangere''' means? You ''In looking'' Amateur!
Oh my goodness! Another amazing side dish! I love it and definitely gonna try it this week! :D Thank you so much for sharing this! Thank you thank you thank youuuu! :D
Steve these look great! could I please ask how far ahead I could assemble the dish before baking. I have a dinner party for 9 on Friday & this would be a great side dish to my pork belly. Thanks for sharing! Love your style of cooking :)
There is literally no need to wash the potatoes after they've been sliced. Plus, you'll wash away the natural starch, which serves as a thickening agent for the sauce.
No, think about it all the potatoes are layered so it will take a while to cook. If you cooked this dish for 40 mins I can guarantee you the potatoes underneath will be hard. boulangere Potatoes take longer than dauphinois. :)
Words of the day: lightly, gently and fantastic. Have it a go guys, very easy to do.
PreCook the Onions and Garlic in a pan with olive oil for about 10 Minutes till tender, not browned. Season with Salt & Pepper.
Peel and Thinly Slice Potatoes by Hand or via Mandolin or Food Processor with Slicing Blade. Don’t wash after slicing.
Lightly Oil a 9x9 Baking Dish, Layer Potatoes, Onions, Potatoes, Onions and Top with Neat Rows of Potatoes. Season each Layer with Salt & Pepper.
Add the seasoned broth and press down. Top with Olive Oil and a few Pats of Butter.
Bake at 350° for 1 Hour.
Remove & PreHeat Oven to 425°
Then Bake at 425° for 1 Hour to brown top.
Remove, Add Cheese Topping, Bake for 5 Minutes.
I trained as a chef at Eastbourne college East Sussex, got my city and guilds, I worked in the the hotels there and in Brighton before moving to Australia, a lot of the old style English cooking is fantastic and I am enjoying your channel very much thanks again Steve
I made this at the weekend. So easy and they pack in so much flavour! My girlfriend was well impressed. Cheers Steve
Like all your dish. These vedios are really great news for people who needs to prepare their meal every day, clear, simple and tasty!
Min Wen Very kind, thank you :)
Thanks Steve...I left England 33 years ago...I used to run the chain of Jason´s Carving rooms for Queens Moat Houses in Essex......I am goingo to open a carvery in Medellín, Colombia and I was lookin around por refreshing Ideas and I came across yor video......Bolulangere Pots. will be in my carvery...ta mate.
I really like when he says 'little knobs of butter'. He literally does put the little amount, unlike other chefs who say a little knob and put in a chunk.
lol...ya the 2-3 tablespoon "knob" of butter...cracks me up every time.
Great..thank you for watching and making them :)
Steve
Another beautiful dish Steven, the name does sound intimidating, but it is actually really easy to make, it does take some time, but I bet every second is worth it, I love potatoes so this dish will be added to my "to make list"!!!
It really is FANTASTIC. Love to watch your videos. Thank you Steve.
Excellent editing and presentation. Thanks.
I made it for Sunday lunch - came out fantastic!! i loved it! thankyou! :-) thats now written out in my special recipe book! :-)
Nice job chef n yea same as you when I went to collage this was the first dish we did all I've done is added to it as you have n made it better over the years 👍🏿
A wonderful dish and a wonderful cook. Thanks
This was also one of my first potato dishes when I was chafing in the UK I love this dish but haven't made it for some years, yours looks fantastic steve
Yay! Finally a chef that pre- cooks his onions! Thats what I do
Steve! This looks amazing. Can you believe it, though, I've never used a food processor in my life? You may have just converted me with this! Another beautiful recipe and dish.
Chef, I'm from Hong Kong living in Netherlands. I love ur videos
Lovely and simple recipe Steve. A keeper!
It looks amazing!
Thank you chef Steve. Looks delicious. God bless you.
You've done it again! PHENOMENAL! Thanks for the great ideas, Steve!
That looks fantastic! Just what I need to serve with the slow roasted leg of lamb on Friday night - tops stuff thanks Steve!
Thank you very much buddy..good to hear from you :)
Great job.i can’t wait to try this recipe
Oh that really does look incredibly fantastic.
looks so good :) great job Steve, loving it dude
Made this the other day , you have the best recipe and flavor , big hit thank you had the rest the next day with eggs Benny for brunch 👍
Thanks for posting this! I'm planning on making this on Saturday for a friends thanksgiving gathering. Glad i came across your channel, i subscribed!
Your very welcome..hope you try them ;)
Cheers Steve spot on
Looks amazing!
Thank you
Hello Steve; great recipes, I love the way you explain things....
This was awesome Chef Steve. Happy I came across your video. Appreciated your succinct instruction. Looking forward to learning more. Thank you.
+Venantius J Pinto Your very welcome, thank you for watching :)
Made this last night. Absolutely delicious. I didn't have fresh thyme so substituted it for dried thyme.
RichyJam2011 Thanks for making it :)
Your very welcome..thank you :)
Oh my, this looks delicious!
Really good video, good use of music and commentary. I plan to make this tomorrow to go with duck confit! But please switch to centigrade - only Americans use the F scale now.
Thank you. I live in America, but it’s pretty easy to look up the F/C temperatures
Simple and well done! Thx. I'll give it a try.
No problem, give them a try :) thank you
Always looking for NEW POTATO recipes ! Good speaking, Good video, Good recipe. Will do it tonight CAN'T WAIT ! THANK YOU, AP
Thank you, glad you enjoyed the recipe :)
I'm going to make this tonight Steve. it looks lovely. going to have a big steak, mushrooms and peas with it.
The recipe on the website states half a teaspoon of Italian seasoning and garlic powder to be added to the vegetable stock. In the video it is more like one tablespoon of each that is added. The recipe also uses American measures - the chef is from Rotherham, in the U.K.! It would be really useful if metric equivalent measures were stated as well, "1 cup" means nothing at all to most folks outside of the US. Apart from that, this looks like a really nice recipe for Boulangere potatoes.
Looked like a teaspoon to me! If weight measurements help 1tsp generally = 5g
Thanks Dave..which part of the UK were you at at? Thanks again :)
That looks delicious! My mouth is watering!
Gonna have to try this, looks great!
If I wished to cook in smaller individual portions, what would be the cooking length . Tks
Delicious as always..thanks Steve..
I am making this dish now, the kitchen smells like HEAVEN!! Thank you for your simple videos, it is so easy to make. Can you make a great dish with a white fish one day? :D
Your very welcome, hope it delicious :)
@@stevescooking In France we do not need the '''Italian name''' punting on our spices we grow them hire and use the spices by real names... Do you even know what '''Boluangere''' means? You ''In looking'' Amateur!
@@julianv.5848 Nothing wrong with being an amateur.
Hey Steve. Would this be ok. cooked a day in advance, portioned up, and reheated the next day?
Another Beautiful Dish!
Yep.. just be careful and focus on what your doing..thank you :)
Thank you..glad you like them :)
Made this tonight. Delicious!
Great to hear :)
Hey mate..good to hear from you. I think you will like these... give em a go and let me know what u thought....:)
Super 👍 Thank you 👍👍
My mouth is watering 🤤🤤🤤 Finally a recipe without 🧀
great vid with clear instruction
got to try these today
thanks
Wow I love this recipe THANKS
Oh my goodness! Another amazing side dish! I love it and definitely gonna try it this week! :D Thank you so much for sharing this! Thank you thank you thank youuuu! :D
Thanks for the recipe Ser Davos !!!
Im doing this right now, hope it comes out good.
Looks great!
Beautiful!!! 👏👏👏
Thank you
Well done chef
hey steve r u italian?
A simple and great recipe! Can I use chicken stock instead of veg?
Nice and crispy at the top???
Looks Great and so simple. Could I make a request for some Dauphinoise Potatoes? :-) Would be great to see you make these.
looks amazing!
I'm in Atlanta and yes, I'm work in a restaurant :)
Steve these look great! could I please ask how far ahead I could assemble the dish before baking. I have a dinner party for 9 on Friday & this would be a great side dish to my pork belly. Thanks for sharing! Love your style of cooking :)
Thank you, around 2 days ahead :)
Amazing 👏
very tasty, thanks for posting.
Thank you Sandy :)
Where do we get the vegetable sauce:D
I've got to make this for my gf who love potatoes.
Thank you, and thank you for watching :)
Lol no my friend I'm English. I lived in Italy for a while though (Lake Garda) :)
You need your own cooking show!
So that's 2 and a quarter hours cooking time?
Very kind thank you :)
Güzel bir tarif denemeye değer.
I would have to wash them after peeling and cut out all the little spots he missed with the peeler.
There is literally no need to wash the potatoes after they've been sliced. Plus, you'll wash away the natural starch, which serves as a thickening agent for the sauce.
No, think about it all the potatoes are layered so it will take a while to cook. If you cooked this dish for 40 mins I can guarantee you the potatoes underneath will be hard. boulangere Potatoes take longer than dauphinois. :)
i don't re-watch youtube videos except for yours
wow looks so amazing thank you for this video..I am trying to learn how to cook but unfortunately I suck at it O.o
Thank you, just practice, you will get there :)
Omg drool! Your videos are wonderful
Looking for a new potatoe recipe for Easter dinner I think Im doing this one hope it goes with ham.
Hope they were delicious :)
They were magnificent!
:)
oh gosh i love it!
Your welcome :)
Can I use chicken stock instead of vegetable stock?
Of course
Thank you..try it :)
Brilliant
Clyton Travasso Cheers :)
Steve, you're in Georgia. I can assume North Georgia. Are you currently in a restaruant
Cheers rob always a pleasure buddy :)
Thank you :)
I'm trying this
good chef
abdou doumar Thank you :)
Thanks for that Steve. In my humble opinion, potatoes are one of the 5 food groups.
I'm right into fitness...... fitness entire tray into my piehole.