Why Boulangère Potatoes Are The Best!

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In this video I’ll share with you why I prefer this Boulangère Potato recipe over a Dauphinoise, Gratin or even a Pom Anna.
Boulangère Potatoes have so much depth in flavour and richness, even though they only use a few simple, inexpensive ingredients. For me, they are one of the staples of great classical French cuisine.

[@phoenix-xu9xj]

I made it for the first when I was a student in Brighton in 1974 . Always loved them .

[@charlotteillustration5778]

A delicious recipe, demonstrated with clarity and care, without extraneous time wasting. Thank you very much for posting - I am definitely going to try it!

[@sydnorth5868]

"There are probably safer ways" at 6:24. One of those might be using the guard that came with the mandolin!

[@fordhouse8b]

Of course you can use the obvious method, but since it is obvious, it obviously need not be spoken of. Instead, he chose to describe and demonstrate a slightly less safe, more efficient, and not so obvious method. Obviously.

[@carouk]

Yes, I was gritting my teeth watching that bit

[@maxrowe1671]

@@fordhouse8b I just hold my arm out across my kid when I'm driving the car with them in the passenger seat. There are probably safer ways of doing this but this is what I do. Since using a seatbelt is obvious, it obviously need not be spoken of. Now this is a more over the top example, but I think when it comes to safety it's worth mentioning the obvious considering how many people will ignore/forget it.

[@simply_psi]

Boulangère potatoes are my favourite way to make potatoes and the only reason I bought a mandolin slicer. They are so much tastier than dauphinoise potatoes, much healthier and I think easier to cook. As well as doing a big pan full I also like to make individual size using mini cocotte pots it's a great way to cook and present this great side dish.

[@martinarcher1503]

why didn't you scoop out a serving to show us? Was it too liquid? Or does it firm up and hold together?

[@toddlakin5795]

I love how baking is intense and precise and with cooking we're just using any old thing as a unit of measurement lol. Dessert spoons, poker chips, coins. Anyway great vid! This made me less skeptical about using bullion so I went for it. I'll never go back to starting onions the old way. I had to start my onions over, though. If anyone else has an ancient electric stove that tries to mimic the sun turn it down to medium to start!

[@nukewaste]

I love the saying, "Cooking is an art, and baking is a science." If you've dipped into using bullion, try Better Than Bullion - my chef told me about it damn near first day in class for home cooking, and never gone back for a sub if I don't have stock made. Plus, they've got multiple bases beyond just beef and chicken, like pork (very fun to use for lighter or white sauces), vegetable, chili base, and I once saw a fish base for velouté

[@2gooddrifters]

I'm going to make this with my homemade vegetable stock. Leftovers should be wonderful.

[@ndzapruder]

I'm 45 and excepting a few nicks throughout my life never cut myself badly until 3 weeks ago while I was drunkenly slicing green onions at 1am with a brand new paperweight Japanese knife. Sliced the tip clean off, straight through the nail. It was stuck to the side of the blade with the onions like an obscene imposter. I *still* can't believe I was ever that reckless. No accidents with a mandolin but after that, you couldn't pay me to use one without the guard!

[@highpsi11]

Looks great! That's a good tip about how to speed up caramelizing onions!

[@samgrant83]

Very well made. Although I like the darker caramelised onions, most of the time I follow the Ducasse method which only has you soften them for about 20 minutes, other times it could be less, say 10 minutes. I like adding other herbs, particularly sage or winter savory, or bits of chopped up bacon lardons and also long pepper instead of black pepper, just to mix it up. Can't really go wrong, and agree they are often so much better than a dauphinoise with too much cream.

[@chongli297]

Looks like a lovely recipe! Some thoughts on why it's not popular: 1) Caramelized onions. Chefs love them but home cooks hate making them. They take a long time and a lot of babysitting. 2) A lot of prep. Mandoline or not, slicing up a lot of potatoes and onions is a lot of work. Add to that all the babysitting and pressing this dish needs in the oven. For a weeknight meal this dish is out of the question simply due to the long prep and cook time. For a Sunday dinner it would seem to be more appropriate but then I'd rather spend a fraction of the time prepping a nice braise or potroast and spend the rest of my time relaxing with a glass of wine and talking to family. 3) Low fat! The fat in a Dauphinoise or Gratin is the point! If I'm going to all the trouble to make a dish like this (which means I'll only make it on a special occasion) then I want it to be super rich and indulgent! Maybe chefs prefer this because they're making Dauphinoise every day (so they've already got loads of sliced potatoes) and they also have big pots of stock sitting around for other dishes and pan sauces. Then a dish like this becomes incredibly easy for them...

[@paddyglenny]

I couldn't agree more. I'm 65 and have been cooking since a child and whatever anybody says, I know damn well it takes 1 hour 15m to make caramelised onions. I shall not be attempting this recipe.

[@Klingenschmied]

@@paddyglennyyoure 65 and probably not working anymore. Dont you have enough time to caramalize onions?

[@paddyglenny]

@Klingenschmied I'm working more now that I ever have before mainly because 4 years ago I planted my own vineyard of 7,000 vines and it turns out to be a great deal of work!

[@passionfruitfruit]

That is absolutely fantastic​@@paddyglenny! Congratulations and good luck to you, Sir, and your vineyard! That is such an inspiring enterprise😊

[@danielgruszczyk2232]

If this is a lot of prep then I don’t know what you normally cook: a pot noodle?

[@topmark99]

I love the idea of this. The prep doesn't faze me, just need to find the time to make it. I think it could become a family favourite. Thanks for the video.

[@lorie76yt]

I’m surprised that he (or anyone) doesn’t just use a safety glove that comes with most mandolins (or some anyway) it’s looks kind of like a Michael Jackson glove, it’s very thick and made of material that will protect your fingers from any cuts, it’s so much safer!

[@ashcross]

What a great idea, I will certainly try that! Would be a good dish to play with, because that could take on lots of different flavours including a spicier stock or a more garlicky one. It's not unlike the way my family used to cook "roast" potatoes, presumably handed down due to wartime constraints on cooking oil: simply place your peeled spuds in a roasting pan, top up three-quarters with stock, usually made from residue of the roasted meats, and cook for about 90 minutes. The potatoes are soft and ever so slightly gelatinous because of the fats in the stock, and slightly crispy on top. Obviously no need for par-boiling: just peel, pan, stock, cook. Very tasty and healthier than potatoes cooked in animal fat, though I do sometimes drizzle a little olive oil on top before cooking. The odd thing is, both sides of my family have done potatoes this way, but I don't know anyone else who does! Of course, we also have real roast potatoes now and again.

[@notold37]

Thank you Chef, I absolutely appreciate your time and information you give out through your videos, easy to follow recipes, this looks sensational, cheers from Melbourne Australia 🇦🇺

[@leybald60]

One of the first non standard potato dishes i was shown how to make as 16 year old commis chef.

[@tovemagnussen4423]

I made this potato dish for my son's birthday (Jan 22nd), but did not layered the onions, all at the bottom... will do it your way next time! And tbis was my FIRST time making it, and it was gooooood! ❤ It works together with basically everything, and next time, also going to try with a little bit garlic... Adventure! 😂

[@NickCombs]

That's an awesome technique. Thanks for sharing! I wonder if it can be done over a low heat stove with a lid?

[@astronomyshed]

Nice video mate, it's like a potato biryani 😂 Lovely job on the onions, I love the new Scoville pans available from Asda & online for doing my onions but I don't think they are ovenproof, think I'd also be very tempted to maybe use 1.5 chicken cubes and a teaspoon of chinese chicken powder, that stuff has magical properties, end result looked stunning though, very tempted to have a go at these.

[@utubeape]

Amazing, Great tip for the onion cooking, thanks! You cab buy cut resistant gloves, they are thin material and would give good grip on vegetables, there would be no chance of slicing a bit of your finger off

[@debbieball900]

I freeze my onion trims then blend to make curries, sauces stuffing, etc..

[@Annie-ez4ol]

Great idea. Many thanks.

[@plumbummanx]

Made it, loved it, thanks

[@Scerttle]

Never heard of these at all, but they look incredible! Glad the algo seems to be picking you up :D

[@miles1467]

Thanks Ben. Good to see you back. Can this dish be prepared in advance with the uncooked potatoes being covered by the stock to prevent oxidation?

[@ggoannas]

It is better to make it and reheat. You can probably freeze them, too. Just make sure to use waxy potatoes and not floury ones or you will get mush.

[@avivat3010]

This looks amazing. Thank you so much for the instructions! Yum.

[@kingtubby999]

good luck with move Ben, look forward to more recipes

[@DisruptedSinner]

Ahh! You didn't cut into it to show us?

[@wildwoodovensbbqs]

There’s a trick to caramelizing onions… add a little water.

[@Ursaminor31]

Well done young man

[@phantomthread4385]

Huh. I thought this was invented to cook under a lamb roast so the juices drop down into the potatoes. That's how I do it and it's pretty amazing.

[@subaru7233]

Oh my goodness I want a big plate of your way right now! That's a wonderful option.

[@nigelperry8863]

Thanks for this excellent recipe. You could try what I do. Once the onions are chopped, I put them in a bowl and put a couple of tablespoons of salt on them and mix well. Then I leave for 15 minutes. This brings a lot of water out of the onions which concentrates the flavour, and helps them cook faster.

[@stevedomagala8317]

At 88 years of old, and ate everything posible, I would advise people to enjoy what you like ,and in mideration!

[@Rachael-b6v]

Omg! This looks soo good. I’m definitely going to make this recipe. Thanks for sharing and greetings from the UK 🇬🇧💕

[@michaelayling8855]

Could you not use a thick glove when using a mandolin.

[@russb24]

You can buy a kevlar glove for much safer use of the mandolin.

[@despoticmusic]

Or you give the task to the kitchen apprentice - and let Darwinism rule…

[@chongli297]

Or use a food processor with an adjustable slicing disc!

[@wendywilliams9893]

Great info Thank

[@nikip9161]

This looks delicious and very savory❤

[@_SurferGeek_]

I love potatoes done this way but I do them on a much smaller scale since it's just the wife and I.

[@frankpeter6851]

The moisture looks off. Why no plate, fork, knife shot?

[@teutguy1]

Two words... Food Processor...!

[@seangalloway9609]

I'd have that with a lamb stew and greens

[@PeteLoughlin]

You lost me at VPN

[@Yellowtruck55]

Is the liquid completely absorbed/reduced? In my inexperienced hands, this looks like it could turn into a soupy mess.

[@CSNCSNCSN]

I haven't made this yet, but looks like that's the whole point of the press/bake/press/etc. cycle.

[@Yellowtruck55]

@CSNCSNCSN right on, I'll give it a try. Thanks for the reply👍

[@subaru7233]

I appreciate that you managed to make a video for us in the middle of such a move. Best luck in your new location. I was not familiar with this recipe and I can't wait to try it.

[@seekingsolace]

Yum!

[@stevedomagala8317]

Good taste food is worth waiting for!!!!!

[@2gooddrifters]

Moments of terror watching you use the mandoline.

[@AdmiralBud]

Aww maaaan, did you really have to start shilling VPNs? 😫😂

[@kauaichefservice995]

Nice video, though useless without a printable recipe

[@wdobni]

thats an awful awful lot of trouble for chicken fried potato slices....i suppose if you ran a high end restaurant and charged $24 for 100 grams of boulangere it would make sense.....i prefer scalloped potatoes for 1/10 of the nitpicking effort

[@peyps2k]

Never felt guilty eating anything mate! Stop living life like an exercise and enjoy yourself!

[@Willsanky]

Of course, spuds do T contain any carbs what do ever

[@gregstephens2339]

No cheese!

[@kineticfractal6804]

💚💚

[@worthington3637]

Do you recommend waxy potatoes such as Desiree or floury ones such as Maris Piper or King Edwards. I sometimes the floury ones break apart in other potato dishes using sliced or julienne potatoes.

[@BASS-ALLIANCE-SOUND-SYSTEM]

waxy. always for something like this/dauphinoise

[@fordprefect4345]

Sounded good and then dead chickens came along ouch😢

[@andysneddon8288]

I'd be more guilty and worried about the carbs in potatoes than any animal fat. Carbs equal sugar, sugar equals obesity.

[@iaio85]

Great video and recipe, I'm sure you had good reason not to show a plate or slice cut, but it's cruel to your audience 😅

[@alangeorgebarstow]

There is no "guilt" about eating animal fat. It is an absolute necessity for survival, sustenance and prime health. The more fat the better.

[@Nasauniverse001]

How many ordinary people have ever held a poker chip, but everyone has held a pound coin? Stick with comparisons that actually work.

[@Larkarran]

I agree on the poker chip but coins in different countries are different sizes

[@rbtkng2438]

Never held a pound coin in the US, knew exactly what he meant with poker chip.

[@williambutler6558]

BUD PLEASE YOU GOTTA GET ME A SLICE SHOT AT THE END, WHAT ARE YOU DOING TO ME, I NEED TO SEE THOSE LAYERS

[@frogandspanner]

5:50 Perhaps you know your audience, but this viewer has no idea how thick a poker chip is, and just about everybody is familiar with a coin. Your slices look much thinner than a poker chip I have seen in James Bond films, or any coin in my pocket.

[@janemacintyre9801]

There must be an easier way to peel potatoes in 2025!!!

[@michelnormandin8068]

My preferred cooking channel in english. No nonsense approach and no damn annoying stupid muzak.

[@TheNazradin]

The guilt is the potatoes. Fat is good for you carbs not so much. This style of potato is also great with a 50/50 duck fat duck stock liquid.

[@machematix]

Potatoes, while high in calories, are very good for you, especially unpeeled and steamed. The problem with potatoes is when they're combined with a lot of fat, creating calorie bombs. Yes, fat is good for you, but not in massive quantities combined with high carb foods.

[@mitesh8utube]

Nope. There's a huge huge huge pile of research, that fats are bad. Carbs are less bad. But of course, to believe it or not is a choice. Like believing in flat earth is a choice.

[@sub-jec-tiv]

@@mitesh8utubetotally depends on the type of fat

[@TheWunder]

​@@mitesh8utubeThe relationship between dietary fats, carbohydrates, and health is a nuanced scientific debate, distinct from belief-driven conspiracies like flat Earth theory.

[@ggoannas]

Not stock cubes. Much too strong flavoured. Either buy good stock without salt or with very little salt. Stock cubes make them very sickly.

[@annastinehammersdottir1290]

Get over unnecessary guilt. Fat is good for you and your brain and certainly better than carbohydrates,.of which you will less if they are cooked with tasty fat. : )

[@haraldcrommentuyn1]

Baby voice and having a beard would like to look like a growing man ,sadly his baby voice makes it not so convincing

[@BASS-ALLIANCE-SOUND-SYSTEM]

yes personal appearance and voice are key ingeedients in this dish? Grow up.

[@Sharon46T]

Tastier than dauphinois?!? 😲 That is a big claim as is healthier - definitely have to see this! Mandolins are bloody dangerous! Not a good idea for amateur home cooks 🫣 That is more work than dauphinois and you have to watch the salt as stock is already seasoned 😐