@@juliefall2892 Do yourself a favor and do a gallbladder cleanse. It saved each, me and my ex-wife from $40,000 surgeries. Ultrasound pics and no more pain, proves that it works. Ultrasound images showed that the stones moved to the colon and were passed. using a vibrator on your back helps pass the blocked stones. in a blender, 4 oz lemon juice and 4 oz olive oil. add some of this all day onion for flavor. Gulp it all down and stay home, close to the bathroom. LOL
It's 11pm as I'm writing this and I'm considering starting this 4 hour recipe right now. I want potato boulangere at 3am and I'm not ashamed to admit it
I never thought I would make this when I watched this video. But as I was looking in my fridge one morning I stared at some oxtail bone broth and potatoes. I then continued to make the best dish I ever tried. Thank you for sharing ❤️
@@quinnlollis7211 Another Chef here: I fully get his "rebellion" against the "default" of clarifying all butter. In many many dishes a bit of the milk solids adds both sweetness and savoriness (since it contains both sugars and protein). You just gotta mind that for high heat dishes burnt milk solids become bitter. And not the pleasant kind of bitter you get with dark chokolade. I mean a inside-of-a-bike-tube/old chimney harsh bitter. But other than those: don't waste the goodies. And on that vein: I caramelize onions in butter too. No oil. And onions burn before milk solids, so it's not like it makes the process take longer.
Alright youtube algoritihm, you've won. You've put this at the top of my feed every time I've refreshed. Even though I've ignored it every time. I've finally clicked. Are you happy now?
Will is the best instructional chef I've come across...I am a 60 yr. old man and cook, who has been cooking from age 12 to help my Mom, who left homemaking for work, to pay for my college education...I have seen the best intructors, Julia Childs, Graham Kerr, Jacques Pépin, Paul Prudhomme, Justin Wilson, Wolfgang Puck, and Nick Stellino. But this is the best no B.S. straight forward instruction I have seen... Cheers to you Will.
I have cooked with many of the Chefs you listed above. Each had their own style and unique recipes. For instance, Chef Paul put ROUX into everything and heat too. Peppers would be added to this dish. Wolfgang is a character, he would serve a tiny tea cup of this with mini burgers for the stars. Pepin is so much more basic. Chef Bocuse in France, yes, he would add heavy cream and mount au' beurre = whole butter into everything. This recipe looks excellent, I could only improve it with the addition of fresh herbs. Let's get cooking.
@@chefgiovanni What a wonderful world of talent you have been privileged to cook with ...and so interesting to hear of the old standards of each....Paul Prudhomme..New Orleans and its life blood of many dishes there (Roux).. Wolfgang Puck and his wry humor and the Jacques Pipin and his comfortable ease in presentation...You are quite fortunate!!.. Enjoy the Banquet that is Life. ☮❤& Happiness.
This is the worst waste of human garbage there is. He doesn't even understand clarified butter. Kay's cooking is at least fun to watch, this debil is just infuriating. Can't believe someone let that amoeba in the kitchen with a camera. Humanity is worse off for having that skid mark "teaching" people...
pommes boulangere is one of the first dishes i made at culinary school which i learned all about including the history. its called boulangere because people didn’t have time to cook before working cleaning wealthy homes and it was dangerous to have a fire without being at the house. so they’d go to the baker, who’s ovens were hot but cooling from the morning batches, and they’d put meat over potatoes and onions, and leave it until they’d come back from work. boulangere means “like the bakers wife”. no onions or stock is pommes anna; this is stretching the idea of boulangere, the idea is that the meat drips into the potatoes, but just stock is still amazing. cheers chef.
"Thirty to forty minutes," to caramelize the onions. FINALLY a recipe that reflects reality! Thank you. I'm so tired of recipes that tell you to saute onions for 5 minutes, until "golden brown" - not unless you're cooking them in the heat of Satan's asshole, pal! This recipe looks both accurate, and fire.
No. Just no. He lacks critical basic knowledge of cooking and instead just uses butter to solve his lack of taste. This is by far one of the least inspirational videos by a "chef" I have seen.
My wife made this today as a trial run for Thanksgiving. Holy smokes it was good. Way past our expectations. Will be fun seeing family's reaction. And what a fun name.
I made these potatoes with my Christmas dinner. They came out just like yours! These things are stupendous!! Thank you! I love your tutorials, you are freat at explaining everything without being boring like so many of these kinds of things are...I am very impressed with you and so glad I stumbled upon your genius. Your fried egg video is awesome too! YOURE THE MAN
I grew up in New Zealand. Now live in Australia. My grandmother who was from Yorkshire used to make Lancashire Hot Pot when I visited her. She passed away many years ago. Thanks for bringing back that memory for me.
I was lucky enough to be invited to a French end of season hunting dinner where they served this. It was insanely good, I have never been so surprised by onions and potatoes !
You can cut your potatoes and onions day before, just store potatoes in cold water into the fridge. You can also do the clarified butter ahead. I was a chef a long time, I make potatoes like this
I do pomme boulangère almost once or two Time a month, it’s really not so complicated. The secret is the bouillon. Here it’s beef, i use a chicken one . And i use just 10% of this amont of butter 😂.
Boulangères potatoes, from a time before people had ovens in their homes and would take their dish to the bakers for the baker to cook in their oven after baking the daily bread
My mum told me she would take food to the bakers funny thing is she ended up living where the bakery was. Top it all it's called bread Street. Rip mum.
Exactement !! C'était ainsi que les anciens faisaient ! Ils laissaient leurs délicieuses préparations chez le boulanger et partaient travailler...le soir ils étaient assurés de retrouver un magnifique plat pour se reposer avec une bonne bouteille 😉 Ils avaient la vie dure mais ils savaient savourer des bons moments de convivialité 😊
For those who don't know; The "milk solid" is milk protein, it what makes the butter burn if you heat it too much. Removing it increases the smoking point of the butter drastically.
It’s just a couple of hours away from 2025 and THIS is what I want to cook for dinner January 1st!! I’ll add thyme to each layer though, as I LOVE it!! Happy New Year everyone!!! 🙌🏼🖤🪩
As someone who is absolutely _mad_ about potatoes, this feels like the potato pinnacle!!! Beyond excited to make this for Sunday dinner this weekend. So simple, but it's all technique, love and BUTTER 😂 Magnifique et délicieux !
The beef stock though...!!! You need _proper_ beef stock. Butter is important, but the beef stock gives the dish the flavour that butter alone can't achieve... _That_ and properly caramelised onions.
Hi Will, it's Mike the seafood chef down in Kent. Fantastic Potato dish. Once again YOU NAILED IT !!! You & Jack are VERY GENEROUS with you recipes and professional know how. Much respect and many thanks. Cheers, Mike.
@@mumo9413 Hi Man, it's Mike and thanks for your comment Bro. OK, I am happy to take your word for this regarding origins. But I will NOT be getting on a jetplane to check you out !!! However, I'm a big fan of Shakshuka which comes from N.Africa, so there Bro !!! See Ya, Mike.
I really like how you simplified clarified butter. Every other time I hear of a recipe "requiring" clarified butter, they sometimes include a very complicated process on how to get clarified butter.
Holy crap - I bow to you 🙏 . Retired chef, training under European chefs back in the day - this is beautiful, in simplicity (assuming access to a # butter, and high quality beef/veal stock reduction 😉), limited ingredients, and technique coming to the forefront. Kudos, Chef!
I made this last night. I added a bit too much stock so it took a lot longer to get it to the promised land but once I did it was glorious. Great potato recipe.
Loved this! As a home cook I've attempted Boulangère Potatoes a few times over the years and the low and slow + cartouche approach here is definitely a winner getting beautifully flavoured and properly cooked potatoes without turning the top layer into something that might damage teeth :)
My mum used to do this in the week for tea. She’d prep it the night before so she could just stick it in the oven and grill some chops to go with it. Not as fancy as this version, but it still banged.
@@jennid1573I don't know what tone Carlos intended, but I find a lot of misconstrued tones in text messages. I didn't read his comment as coming across with a tone, just straight up fun curiosity.
@@user-pd7il3xz5j possibly. But it comes across to me as ‘You could have done this yourself instead. Or were you too lazy?’. Which feels aggressive. I was also a child. Maybe he wasn’t being snarky, but he also needs to think about he words things too.
Fortunate wife. Top 10 things in the world, a good husband is one of them…or should be. I’m making this dish today (New year’s eve) for my very “good and kind” husband.
Chefs, this is the third video of yours I've seen. I would love to work at any one of your restaurants as a sommelier or even a server someday, but I'm American and will most likely never have that opportunity. Instead, I'll just advertise the hell out of your restaurants to anyone over here who expresses any interest in visiting London. I've watched many talented chefs and tasted many excellent dishes in my time in the industry, and I'm still blown away by videos like this. It gives me encouragement that I can keep improving my own cooking skills through very simple principles like the ones you've showcased here. Much respect and love.
I love potatoes. Such an understated vegetable. Being a vegetarian caramilized onions and potatoes are like heaven. I learned so much from this video and can't wait to put it into action. Thank you for sharing these techniques, especially the parchment paper method and the lower longer temperatures. I realize I have been cooking too hot.
A mushroom, veggie stock really works well with this dish as well. The earthiness of the mushroom stock is a nice counter to the richness of the butter and the sweet from the onions.
@@julian5883 it's being cooked at low temperatures, so virtually any oil or vegetarian fat. But it will not have the butter flavour. I can't emphasise that enough. Note that vegetarian tropical plant oils are full of trans-fats and are not for the health conscious either. So get your oil from cold or temperate climate plants. But you will somehow have to make up that butter richness and flavour somehow....
Many people cook to high my daughter is a vegan i make her vegan chili lazagna pizza i use carmalised onion humas for the cheese in the pizza and lazagna she says you wouldnt know the difference she gave it to her non vegan friend and they had no idea i make the chilli the exact same way as regular just with no meat and tons of garlic and mushrooms you would never know the difference instead of the cup if beef stock i add veggie stock good luck
I see so many recipes that look so tedious, this looks like a bit of work but not crazy but so worth it!! Need to try this - my mouth is still watering!!
@heisrisen7961 possibly because the starch in potatoes will turn to glucose in your blood - our bodies seem to know this, hence the cravings. Well done on the fasting, I too fast and it has changed my life! I dont blame you one bit for craving this fantastic dish though, but try to come off a fast with mire of a keto approach, lower carb.... Good luck!
Absolute Ninja level! Will and Jack need their own tv series - travelling round the U.K. using the finest local produce to create dishes interpreted in their and the Fallow way! Commissioning editors take note!
I absolutely love potatoes, onions and stock 😂 so a dream recipe for me although cooking time is quite long but will definitely try this. Also, can I say BIG thank you for telling the real time it takes to caramelise the onions. I have never heard anyone saying it takes this long so when my don’t get done in 10-15 mins, I think its either me or i got bad onions.
This is so heavy with grease and meat flavours, like a full English in the middle of the day! The timing is spot for this chilly autumn with snow we have all over Europe. Thank you
What a beautiful work of art! Thanks for sharing this recipe. I'm going to try a vegan interpretation but not just with plain vegetable stock which would be way to boring. Probably a mixture of miso, mushrooms and garlic.
Seasoned cook here from Denver, Colorado. Will has explained this 👌 perfectly. I am making this tonight for my 57th birthday dinner, to go with steaks. I cant wait! Making this will be my birthday present to myself **nudges Nieman Marcus bags under bed with foot**
Almost perfectly. He forgot to tell us how long it goes back into the oven once he removed the paper. I’ve played it back like ten times looking for some direction.
@Nother-pp1rv thank you! I thought I was daft trying to decipher the final cook time! I feel like this is just a video to make us drool - not to teach us how to do it. The internet has once again failed to live up to it's potential...
This is kind of a take on batata koucha, a famous algerian dish in popular restaurants (sort of like bistros) and it basically means "oven potatoes". It looks absolutely lovely and the uniform colour on that top layer is simply gorgeous! Will definitely try this, thank you !
1:41 That is basically the description of ghee making. Ghee isn't just clarified butter, it's clarified butter with milk solids roasted till they're brown (very dark brown in case of Bengali ghee which is beige rather than yellow).
Making this right now took 1 hr 20 mins to caramelize 4 large onions at 1800 ft above sea level. I've added ground pork sausage after the first potato layer. Following the rest of the recipe to the T but adding a bit more temp and time due to my altitude.
Okay the whole family loved it! We scarfed it all down in 1 sitting! Onions were so sweet. Sooop much butter. Would definitely use less next time, my heart hurts now lol
Amazing recipe. I made it two days ago with veeeeery slow cooked lamb shanks and these potatoes were truly wonderful. The leftovers were used today to make a tasty Spanish style tortilla. Thank you so much for sharing these approaches and recipes. Great channel
Not me only watching the video and not reading the description and cooking at 170 degrees cause my oven didn’t go down to 120 😂. I would definitely recommend making these on a Sunday (like he said) instead of while you’re working remote whilst being distracted by constant emails 😭 Just turned the temp up so fingers crossed
Yum. This is very similar to how I do them. Mine are not as technical as yours, but similar. I also add second thinner layer of carmalised onion after the middle section of layered potatoes. I finish it off with a sprinkle of parmesian cheese for the final bake under higher heat for about 10 minutes....always a favorite.
Wow, looks amazing. I'm not even a big potato eater, but you had me sold on this dish once you started drizzling the oil and grinding salt/pepper and started talking about beef stock glaze. Simple, understated, flavorful.
A lot of times the comments section is full of comments like: Beautiful or This looks great. But I don’t read a lot of comments of people who actually made it, to give us ALL the feedback about how good (or not good) this recipe is/was. Well, I just made this. And what I can tell everyone is: THIS DISH IS INCREDIBLE!!! It took 3.5 hours to make, what, with the caramelized onions and peeling and mandoline-ing the potatoes and the baking in the oven. Great dish! Highly recommended 👌👌⭐️⭐️⭐️⭐️⭐️ 1️⃣0️⃣out of 1️⃣0️⃣ 💯
Did you use store bought beef stock or homemade? I imagine it would be so much better with a nice, gelatinous beef stock, but im not going through that trouble just for one dish.
@ I make my own. I always have it handy and this was an excellent opportunity to use it. And yes, the gelatinous and flavorful texture of the Beef Stock pays DIVIDENDS on a recipe like this one.
Here is what I love about this video. It’s literally what it takes to make this. Very accurate. It’s not “easy 10 min” recipe. This is actually about the same amount of time to make famous chef beef welly. FOR A SIDE DISH. Made in a restaurant and you make 100 portions at once with 3 chefs. Makes sense. Make at home yourself maybe no. Maybe go to the restaurant and pay this man. And respect his craft and honesty. Floors me some of these chefs keep recipes secret. It’s not the recipe it’s the 3 hours of work!
I cooked this dish for some friends this past weekend. Thank you for the tutorial, made it so easy to follow. Everyone loved it and I’ll be making it again this holiday season for my family 🙏
Love this channel…on the clarified butter and browning milk solids, in many parts of South Asia, ghee is only ghee if it’s been nuttified by browning the milk solids. Ghee: the original clarified butter.
I am 100% over seeing recipe videos on youtube showing the use of a mandoline without protective gloves. it's a one way ticket to the ER for real my god... if u are reading this and going to try please use something to protect your hand - speaking from experience !!!
Butter was the dish. Potatoes was the garnish.😆 looks amazing
I could imagine a gallstone attack if I ate that .
@@juliefall2892 it would be difficult to tell if the pain was a gallstone attack or a coronary!
You're not supposed to eat the whole dish... eat it with some meat and greens to make a balanced plate.
Any slice of cake is worse than this.
@@farouche8670 "Any slice of cake is worse than this." Though I rarely eat cake and never seek it out, I very much doubt your claim has any substance.
@@juliefall2892 Do yourself a favor and do a gallbladder cleanse. It saved each, me and my ex-wife from $40,000 surgeries. Ultrasound pics and no more pain, proves that it works. Ultrasound images showed that the stones moved to the colon and were passed. using a vibrator on your back helps pass the blocked stones. in a blender, 4 oz lemon juice and 4 oz olive oil. add some of this all day onion for flavor. Gulp it all down and stay home, close to the bathroom. LOL
It's 11pm as I'm writing this and I'm considering starting this 4 hour recipe right now. I want potato boulangere at 3am and I'm not ashamed to admit it
... I sometimes fill my pellet smoker at 2-3am so that I can have smoked whatever for lunch
DONT use the potato slicer, its barely legal and dangerous.
I do too!!
Absolutely. I sent it to my sister. After 10pm yum
Damn it! Too late to come round!
I had a ham sandwich for dinner. Watching this almost in tears. 😂
Rice crackers here. Idk why I'm doing this to myself 😭
nowt wrong with a ham sandwich
@@tompoynton But in comparison it's like boasting you have a skateboard when your friend turns up in a Bugatti 😂
@@AndyGaitkind of…. But only kind of. The fuckin ham sammie is just top tier culinary creation im not even kidding
That’s the next video!?!
I never thought I would make this when I watched this video. But as I was looking in my fridge one morning I stared at some oxtail bone broth and potatoes. I then continued to make the best dish I ever tried. Thank you for sharing ❤️
I believe you!
I'm French and there are a lot delicious recipes with potatoes 😊
That chef is genuinely explaining all the steps with professionalism and passion.
Thanks! I like to get a second opinion that understands the process.
@@quinnlollis7211 Another Chef here: I fully get his "rebellion" against the "default" of clarifying all butter. In many many dishes a bit of the milk solids adds both sweetness and savoriness (since it contains both sugars and protein). You just gotta mind that for high heat dishes burnt milk solids become bitter. And not the pleasant kind of bitter you get with dark chokolade. I mean a inside-of-a-bike-tube/old chimney harsh bitter. But other than those: don't waste the goodies. And on that vein: I caramelize onions in butter too. No oil. And onions burn before milk solids, so it's not like it makes the process take longer.
@@andersjjensen Question...if you make your own butter, can you skip the clarifying step?
@@shirleerogers5969 Nope. You're still going to have milk solids and some buttermilk in it, no matter how long you wash it for.
Cartouche is parchment paper. The word means false lid.
Anthony Bourdain said: you wanna know why stuff in restaurants tastes so much better than home cooking? BUTTER. TONS OF BUTTER.
And more butter.
Butter, cream, salt, garlic, and wine. Everything else on the menu is garnish.
I miss Anthony Bordain's food travels , always informative and entertaining . A worldly Chef...what a Legend sadly left us too soon.
I follow that philosophy at home 🤣
I adore Anthony Bourdain. Cynical, real and raw
Alright youtube algoritihm, you've won. You've put this at the top of my feed every time I've refreshed. Even though I've ignored it every time. I've finally clicked. Are you happy now?
Yes I am a happy algorithm now xx
You’re not alone
I like to confuse it by watching a few and then ticking one off as "not interested." Otherwise, I'd get nothing but potato how-tos.
I bought a 5 pound bag last week, I think big brother is watching me.😂
UA-cam knew you were hungry. 😂
Will is the best instructional chef I've come across...I am a 60 yr. old man and cook, who has been cooking from age 12 to help my Mom, who left homemaking for work, to pay for my college education...I have seen the best intructors, Julia Childs, Graham Kerr, Jacques Pépin, Paul Prudhomme, Justin Wilson, Wolfgang Puck, and Nick Stellino. But this is the best no B.S. straight forward instruction I have seen... Cheers to you Will.
I have cooked with many of the Chefs you listed above.
Each had their own style and unique recipes. For instance, Chef Paul put ROUX into everything and heat too. Peppers would be added to this dish. Wolfgang is a character, he would serve a tiny tea cup of this with mini burgers for the stars. Pepin is so much more basic. Chef Bocuse in France, yes, he would add heavy cream and mount au' beurre = whole butter into everything.
This recipe looks excellent, I could only improve it with the addition of fresh herbs.
Let's get cooking.
@@chefgiovanni What a wonderful world of talent you have been privileged to cook with ...and so interesting to hear of the old standards of each....Paul Prudhomme..New Orleans and its life blood of many dishes there (Roux).. Wolfgang Puck and his wry humor and the Jacques Pipin and his comfortable ease in presentation...You are quite fortunate!!.. Enjoy the Banquet that is Life. ☮❤& Happiness.
@@syncronet 👍💯%✅
This is the worst waste of human garbage there is. He doesn't even understand clarified butter. Kay's cooking is at least fun to watch, this debil is just infuriating. Can't believe someone let that amoeba in the kitchen with a camera. Humanity is worse off for having that skid mark "teaching" people...
pommes boulangere is one of the first dishes i made at culinary school which i learned all about including the history. its called boulangere because people didn’t have time to cook before working cleaning wealthy homes and it was dangerous to have a fire without being at the house. so they’d go to the baker, who’s ovens were hot but cooling from the morning batches, and they’d put meat over potatoes and onions, and leave it until they’d come back from work. boulangere means “like the bakers wife”. no onions or stock is pommes anna; this is stretching the idea of boulangere, the idea is that the meat drips into the potatoes, but just stock is still amazing. cheers chef.
whose ovens
That's so cool! I love learning about how people cooked in the past
It's moments like these where I do appreciate the UA-cam algorithm. It's rare, but I'm glad when it happens.
"Thirty to forty minutes," to caramelize the onions. FINALLY a recipe that reflects reality! Thank you. I'm so tired of recipes that tell you to saute onions for 5 minutes, until "golden brown" - not unless you're cooking them in the heat of Satan's asshole, pal! This recipe looks both accurate, and fire.
Most don't have the time. We're hungry now. Is just potatoes and onions, man.
This is only something only experienced cooks know. Need to really keep an eye on the temperature too.
🤣😂🤣😂
@@Chris_Stanley007It’s so much more though…
Sautéing onions and caramelizing onions is two different things
I admire chefs willing to share their knowledge. That’s confidence!
I think he sabotages anyone trying to learn from this vid. It looks disgustingly greasy.
It’s an ancient dish with thousands of recipes for it available. There are no secrets being shared here.
@@kulik242 you're weird
It’s for his new gig when arthritis sets in and the younger cooks tell him to leave the line
If anyone is curious about what makes a good chef - watch this guy. One word - Inspirational.
i thought the word was butter :p
@@Belgarath314 yeqh butter too
No. Just no. He lacks critical basic knowledge of cooking and instead just uses butter to solve his lack of taste. This is by far one of the least inspirational videos by a "chef" I have seen.
@@iamjamesmix Yeah, their customers agree and their restaurant is on the brink of closing down... oh wait.
@@jensclarberg6419 I didn't say this dish probably doesn't taste good. It's butter infused potatoes. The cooking is amateurish though.
My wife made this today as a trial run for Thanksgiving. Holy smokes it was good. Way past our expectations. Will be fun seeing family's reaction. And what a fun name.
Agreed it was good but not worth 3 hours of my time.
@@thewrongaccount608 Cooking isn't for you then.
@@video_camera😂🫵
@@thewrongaccount608It's for special occasions.
@@thewrongaccount608 most of that time is waiting. Just say youre lazy
I made these potatoes with my Christmas dinner. They came out just like yours! These things are stupendous!! Thank you!
I love your tutorials, you are freat at explaining everything without being boring like so many of these kinds of things are...I am very impressed with you and so glad I stumbled upon your genius.
Your fried egg video is awesome too!
YOURE THE MAN
I grew up in New Zealand. Now live in Australia. My grandmother who was from Yorkshire used to make Lancashire Hot Pot when I visited her. She passed away many years ago. Thanks for bringing back that memory for me.
read this in a passive aggressive tone 🤣- "so...thanks for that!!"
Lancashire hot pot has a crust on top. Other styles use potatoes.
All that work just for a potatoe, god it was worth it. total respect for the humble spud
This is one of the best cooking vids i have seen in a long time. Great stuff!
I was lucky enough to be invited to a French end of season hunting dinner where they served this. It was insanely good, I have never been so surprised by onions and potatoes !
Why are recipes/ people that write recipes soooooo unrealistic! Cook temp. Cook time is always a joke! This video is sooooo real!!!! Thank you!!!!!
My son now wants complicated French potatoes for Thanksgiving thanks😊
You can cut your potatoes and onions day before, just store potatoes in cold water into the fridge. You can also do the clarified butter ahead. I was a chef a long time, I make potatoes like this
I do pomme boulangère almost once or two Time a month, it’s really not so complicated. The secret is the bouillon. Here it’s beef, i use a chicken one . And i use just 10% of this amont of butter 😂.
Awesome! 🤣
It’s so fiddly! So much in and out of the oven. I’m sure my crew would hate the onions and wouldn’t like all that butter.
@@kevinmarjolaine2055 would (dried) porcini stock work in place of beef/chicken stock?
Boulangères potatoes, from a time before people had ovens in their homes and would take their dish to the bakers for the baker to cook in their oven after baking the daily bread
Ahhhh ok. The name makes more sense with the historical context!
Yes, the good old days when Kim Kardashian was a virgin! 😂😂😂
My mum told me she would take food to the bakers funny thing is she ended up living where the bakery was. Top it all it's called bread Street. Rip mum.
Exactement !! C'était ainsi que les anciens faisaient ! Ils laissaient leurs délicieuses préparations chez le boulanger et partaient travailler...le soir ils étaient assurés de retrouver un magnifique plat pour se reposer avec une bonne bouteille 😉
Ils avaient la vie dure mais ils savaient savourer des bons moments de convivialité 😊
Exactly. That's why in Spain we call them patatas panadera or baker potatoes
For those who don't know; The "milk solid" is milk protein, it what makes the butter burn if you heat it too much. Removing it increases the smoking point of the butter drastically.
what else can the butter solids be used for, baking maybe; or are they just discarded
@@edwardromana It's a very small percentage, so you usually just toss it out.
Thank you for clarifying 😁
@@kimgelotte you don't need to toss it out, you can add it to any dish you like, pasta, vegetables, cake dough, spread it on toast...
Is this dish worth all that effort tho
This is the first dish i’ve cooked from a recipe in over 10 years. It turned out great!! Thanks so much for the clear instruction
Great to hear!
It’s just a couple of hours away from 2025 and THIS is what I want to cook for dinner January 1st!! I’ll add thyme to each layer though, as I LOVE it!! Happy New Year everyone!!! 🙌🏼🖤🪩
Did u manage and if so how was it?
Sold teacher. Best example of a cooking show i have ever seen.
As someone who is absolutely _mad_ about potatoes, this feels like the potato pinnacle!!!
Beyond excited to make this for Sunday dinner this weekend. So simple, but it's all technique, love and BUTTER 😂
Magnifique et délicieux !
Try a good Spanish tortilla, with egg but no Butter needed!
Just cook a potato lyonnais instead. Identical to this dish but comes together in 20min instead of 2h.
The beef stock though...!!!
You need _proper_ beef stock. Butter is important, but the beef stock gives the dish the flavour that butter alone can't achieve... _That_ and properly caramelised onions.
How did it turn out?
Hi Will, it's Mike the seafood chef down in Kent. Fantastic Potato dish. Once again YOU NAILED IT !!! You & Jack are VERY GENEROUS with you recipes and professional know how. Much respect and many thanks. Cheers, Mike.
It's a N.African recipe, stolen by French colonisation! If you want to learn then travel & learn traditional recipes!
@@mumo9413 Hi Man, it's Mike and thanks for your comment Bro. OK, I am happy to take your word for this regarding origins. But I will NOT be getting on a jetplane to check you out !!! However, I'm a big fan of Shakshuka which comes from N.Africa, so there Bro !!! See Ya, Mike.
I really like how you simplified clarified butter. Every other time I hear of a recipe "requiring" clarified butter, they sometimes include a very complicated process on how to get clarified butter.
Holy crap - I bow to you 🙏 . Retired chef, training under European chefs back in the day - this is beautiful, in simplicity (assuming access to a # butter, and high quality beef/veal stock reduction 😉), limited ingredients, and technique coming to the forefront. Kudos, Chef!
Is that beef _or veal_ or beef _and veal?_ Because beef _and veal_ sounds like a crazy-unnecessary complication. And yet 🤔I have a ghost of a doubt...
More of this please, always love the point of view and know-how of someone who obviously loves what they do and how they do it!
Most people would prefer to have the chef prepare it than go to the effort.
Thanks for clarifying about the butter
😂😂😂
Bwana ha!
Ghee your funny!
I see what you did there...
😂😂😮😅@@magpie1744
I am French and I approve of this message
☺️
I made this last night. I added a bit too much stock so it took a lot longer to get it to the promised land but once I did it was glorious. Great potato recipe.
How many onions is this? Looks like he used 3...ish, maybe?
Thank you for putting the complete recipe in the description! This looks delicious.
Loved this! As a home cook I've attempted Boulangère Potatoes a few times over the years and the low and slow + cartouche approach here is definitely a winner getting beautifully flavoured and properly cooked potatoes without turning the top layer into something that might damage teeth :)
I just put these potatoes in the oven for their first cook. First cartouche I've ever made as well. Wish me luck 😂😂
How did they turn out?
How did it turn out!?
Inquiring minds want to know!😂
well, seems like the cartouche killed him, rip bro😔
Just cook some potato lyonnais which is identical to this dish and save yourself 2h
Cheers Will for the clarification on the clarified butter. I'll go with your method from now on:)
Omg, this is unbelievable. I am salivating watching this! Genius, pure genius! Thank u!!!!!
This is the first vid of yours I've watched. I must make this, two of my favorite root veggies and plenty of butter. I cannot wait,
I made this today and it's incredible. The onions were so sweet. Thank you
Well done! I am going to experiment too!
My mum used to do this in the week for tea. She’d prep it the night before so she could just stick it in the oven and grill some chops to go with it. Not as fancy as this version, but it still banged.
Did you learn to do it?. Or is it too much work for you?. 😅
@@carloscabrera1912 Whats with the weirdly aggressive comment? Do you need attention or something?
@@jennid1573I don't know what tone Carlos intended, but I find a lot of misconstrued tones in text messages. I didn't read his comment as coming across with a tone, just straight up fun curiosity.
@@user-pd7il3xz5j possibly. But it comes across to me as ‘You could have done this yourself instead. Or were you too lazy?’. Which feels aggressive. I was also a child. Maybe he wasn’t being snarky, but he also needs to think about he words things too.
@@jennid1573I thought it sounded fun snark.
This is now my wife's favorite thing in the world. I both love and hate you for it because it takes forever, but I'm so glad I learned this.
Damn you’re married? We need more available people prepared to make this!
@hellcatt - excellent, thanks for the smile today :)
Fortunate wife. Top 10 things in the world, a good husband is one of them…or should be. I’m making this dish today (New year’s eve) for my very “good and kind” husband.
Chefs, this is the third video of yours I've seen. I would love to work at any one of your restaurants as a sommelier or even a server someday, but I'm American and will most likely never have that opportunity. Instead, I'll just advertise the hell out of your restaurants to anyone over here who expresses any interest in visiting London. I've watched many talented chefs and tasted many excellent dishes in my time in the industry, and I'm still blown away by videos like this. It gives me encouragement that I can keep improving my own cooking skills through very simple principles like the ones you've showcased here. Much respect and love.
I just had this instead of roast potatoes on Sunday. It definitely is superb and went down very well with everyone else. Many thanks
I love potatoes. Such an understated vegetable. Being a vegetarian caramilized onions and potatoes are like heaven. I learned so much from this video and can't wait to put it into action. Thank you for sharing these techniques, especially the parchment paper method and the lower longer temperatures. I realize I have been cooking too hot.
A mushroom, veggie stock really works well with this dish as well. The earthiness of the mushroom stock is a nice counter to the richness of the butter and the sweet from the onions.
What do you use instead of butter?
Would like to make this for a friend with high cholesterol issues who avoids animal fats...thanks
@@julian5883 it's being cooked at low temperatures, so virtually any oil or vegetarian fat. But it will not have the butter flavour. I can't emphasise that enough.
Note that vegetarian tropical plant oils are full of trans-fats and are not for the health conscious either.
So get your oil from cold or temperate climate plants. But you will somehow have to make up that butter richness and flavour somehow....
Many people cook to high my daughter is a vegan i make her vegan chili lazagna pizza i use carmalised onion humas for the cheese in the pizza and lazagna she says you wouldnt know the difference she gave it to her non vegan friend and they had no idea i make the chilli the exact same way as regular just with no meat and tons of garlic and mushrooms you would never know the difference instead of the cup if beef stock i add veggie stock good luck
His temps were in Celsius.
120c= 250F
130c = 270 ( roughly)
Awsome dish. I'm going to try it this Sunday.
Thank you 🙏🏻
Don't back out
Handy for anyone watching from the 1950's.
Maybe you could interpret the paper too!! 🤣 I'm assuming parchment paper?
@debbiesorensen7208 Yes, parchment paper....
I will never make this dish, but I thoroughly enjoyed watching the process.
I didn't, it stressed me out. What? it needs even MORE butter???
@@dotsperspectiveobviously you do.
No need to be rude! @@JanisK1953
I see so many recipes that look so tedious, this looks like a bit of work but not crazy but so worth it!! Need to try this - my mouth is still watering!!
I can almost smell and taste it through the screen. Fantastic looking potato dish.
I would also HIGHLY recommend Pommes Anna and put caramelized shallots in between the layers. You can slice it real neat.
Yup! And thinly sliced garlic too.
The first time I went to a French restaurant I had that and dream about it for decades.
hey now! I sent some friends from the States to your establishment. They loved it! They could not stop talking about the corn ribs!
The science behind this recipe is outstanding and you explain it so well thank you
Thank you Chef! Made this for clients. It was easy peasy and "melted in the mouth".
Omg!! Love at first sight. I've been fasting for 2 days, now I'm eyeballing my potatoes. I better stock up on butter....😊 oh baby!!
@heisrisen7961 I need to fast from soda, too. It makes me just want to eat salty stuff.
@heisrisen7961 possibly because the starch in potatoes will turn to glucose in your blood - our bodies seem to know this, hence the cravings.
Well done on the fasting, I too fast and it has changed my life!
I dont blame you one bit for craving this fantastic dish though, but try to come off a fast with mire of a keto approach, lower carb....
Good luck!
@heisrisen7961 wow!! That's amazing!! Way to go!
This is one of the top five videos about food i have seen ever. Wow for knowledge and instructions!
Work of art
This is the best recipe, I've tried several others, but now I only make it according to your recipe.
Enjoyed watching every bit of potato being laid down😀. Beautifully explained. With the reasoning behind everything that was done.
I like the way you explain Why you are doing what recipe requires. Very educational. ..as well as yummy dish!
Thank you
"The way"? I do like that he explained, but didn't note anything special about his delivery.
Thank you guys for sharing your knowledge, you have taught me a lot which has given me so much towards my small business. Thanks again guys
This is a text book lesson on tiny, but vital details that change everything overall,from pedestrian to excellence.
Thanks you 🙏
Absolute Ninja level! Will and Jack need their own tv series - travelling round the U.K. using the finest local produce to create dishes interpreted in their and the Fallow way! Commissioning editors take note!
Just discovered this channel. Nice combination of professionalism without pretension!
I absolutely love potatoes, onions and stock 😂 so a dream recipe for me although cooking time is quite long but will definitely try this.
Also, can I say BIG thank you for telling the real time it takes to caramelise the onions. I have never heard anyone saying it takes this long so when my don’t get done in 10-15 mins, I think its either me or i got bad onions.
This is so heavy with grease and meat flavours, like a full English in the middle of the day! The timing is spot for this chilly autumn with snow we have all over Europe. Thank you
Butter ain't grease. Butter is love, love, love, sigh love.
@@comparedtowhat2719 Butter IS grease (affectionate)
Thank you from the states. This looks amazing. Can't wait to try it myself.
Don't forget his temperatures were in Celsius (centigrade) - you will have to convert to Fahrenheit.
@@stumccabe Indeed. Thank you for the reminder
boulanger is from when people in the country side would bring their potatoes to cook in the residual heat of the bakers oven
Boulanger also means baker in French.
Oh my. Perfectly beautiful and so wonderfully instructed. Thank you, Chef.
Came across the channel 15 hours ago. Can’t tell you how many I’ve watched. Liked and subscribed. Brilliant channel.
What a beautiful work of art! Thanks for sharing this recipe. I'm going to try a vegan interpretation but not just with plain vegetable stock which would be way to boring. Probably a mixture of miso, mushrooms and garlic.
It’s originally a peasant dish, so a more humble version will work perfect 👍🏻
Seasoned cook here from Denver, Colorado. Will has explained this 👌 perfectly. I am making this tonight for my 57th birthday dinner, to go with steaks. I cant wait! Making this will be my birthday present to myself **nudges Nieman Marcus bags under bed with foot**
Almost perfectly. He forgot to tell us how long it goes back into the oven once he removed the paper. I’ve played it back like ten times looking for some direction.
@Nother-pp1rv thank you! I thought I was daft trying to decipher the final cook time!
I feel like this is just a video to make us drool - not to teach us how to do it. The internet has once again failed to live up to it's potential...
Happy birthday. I hope your special dinner was delish.
🎈
How do they turn out?!
00:55 I cut the tip off my finger on a mandoline. It grows back! I'm not even trolling. I use a cut proof glove now.
TRUE. I was peeling a beet and cut the tip off my thumb and grew back 😄
I didn't cut off my finger tip but did get badly cut using a mandolin. Cut proof gloves are a must
Mine grew back but the whole side of my left pointer finger is numb lol. Memories of my sourdough era
Same here!
Yes always use a guard. I sliced the tip off my finger a few years ago.
This is kind of a take on batata koucha, a famous algerian dish in popular restaurants (sort of like bistros) and it basically means "oven potatoes". It looks absolutely lovely and the uniform colour on that top layer is simply gorgeous! Will definitely try this, thank you !
I just put mine in the oven!!! I’m so excited. This is a test run for our Thanksgiving side dish. It will be this or Potatoes Dauphinoise.
1:41 That is basically the description of ghee making. Ghee isn't just clarified butter, it's clarified butter with milk solids roasted till they're brown (very dark brown in case of Bengali ghee which is beige rather than yellow).
Making this right now took 1 hr 20 mins to caramelize 4 large onions at 1800 ft above sea level. I've added ground pork sausage after the first potato layer. Following the rest of the recipe to the T but adding a bit more temp and time due to my altitude.
Okay the whole family loved it! We scarfed it all down in 1 sitting! Onions were so sweet. Sooop much butter. Would definitely use less next time, my heart hurts now lol
All that butter, onion AND potatoes? I love you❤
Would grated grilled cheese on top enhance this dish even more?
@gee4947 might be too rich. I think. But worth a shot.
Oh my goodness that looks so yummy. My goodness. Nice! Thank you for sharing!!
Amazing recipe. I made it two days ago with veeeeery slow cooked lamb shanks and these potatoes were truly wonderful. The leftovers were used today to make a tasty Spanish style tortilla. Thank you so much for sharing these approaches and recipes. Great channel
4:25 audio dude having a vibe
Bro that was so satisfying
I was just thinking that
literally came to the comments looking for this, that shit was sick af
I know i dont NEED one, but i did just get a mandoline and i really cant believe this was my first suggestion on YT. The stars have aligned!!
Yeah, the stars. You mean the cookies and the truckers that measure everyting you watch to make purchasing suggestion to you 😂😂😂
That looks incredible. I am going to try and make this for xmas.
Wow, now THIS is a Real Chef -brilliant work, nothing short of cooking poetry!👏👏🤩
I made this tonight. Holy mother of God. It was delicious. I had it with a roast and rapinj. So good!
Not me only watching the video and not reading the description and cooking at 170 degrees cause my oven didn’t go down to 120 😂. I would definitely recommend making these on a Sunday (like he said) instead of while you’re working remote whilst being distracted by constant emails 😭 Just turned the temp up so fingers crossed
He means 120c this is 250f so in the United States he would set it on 250 since we use F
10:07 who gets to eat the cartouche?
Yum. This is very similar to how I do them. Mine are not as technical as yours, but similar. I also add second thinner layer of carmalised onion after the middle section of layered potatoes. I finish it off with a sprinkle of parmesian cheese for the final bake under higher heat for about 10 minutes....always a favorite.
Sounds better!!! 🎉
Wow, looks amazing. I'm not even a big potato eater, but you had me sold on this dish once you started drizzling the oil and grinding salt/pepper and started talking about beef stock glaze. Simple, understated, flavorful.
Great recipe video and instructions. Will try this for our next dinner party thx!
A lot of times the comments section is full of comments like: Beautiful or This looks great. But I don’t read a lot of comments of people who actually made it, to give us ALL the feedback about how good (or not good) this recipe is/was.
Well, I just made this. And what I can tell everyone is: THIS DISH IS INCREDIBLE!!! It took 3.5 hours to make, what, with the caramelized onions and peeling and mandoline-ing the potatoes and the baking in the oven.
Great dish! Highly recommended 👌👌⭐️⭐️⭐️⭐️⭐️ 1️⃣0️⃣out of 1️⃣0️⃣ 💯
Did you use store bought beef stock or homemade? I imagine it would be so much better with a nice, gelatinous beef stock, but im not going through that trouble just for one dish.
@ I make my own. I always have it handy and this was an excellent opportunity to use it. And yes, the gelatinous and flavorful texture of the Beef Stock pays DIVIDENDS on a recipe like this one.
Thanks for that really useful feedback! I find the same thing too!
This with a rare beef joint and some greens and you got yourself a perfect Sunday roast
Impressive. Think I'll do that with roast chicken on Sunday 😀
Aaauuhhhhaaaa, that is exactly what i was thinking on doing.
@@blessedhighlyfavored701 Made it. It was fabulous. Served with chicken and some shredded brussels stir fried with miso, shallots and a ton of garlic.
Here is what I love about this video. It’s literally what it takes to make this. Very accurate. It’s not “easy 10 min” recipe. This is actually about the same amount of time to make famous chef beef welly. FOR A SIDE DISH. Made in a restaurant and you make 100 portions at once with 3 chefs. Makes sense. Make at home yourself maybe no. Maybe go to the restaurant and pay this man. And respect his craft and honesty.
Floors me some of these chefs keep recipes secret. It’s not the recipe it’s the 3 hours of work!
I cooked this dish for some friends this past weekend. Thank you for the tutorial, made it so easy to follow. Everyone loved it and I’ll be making it again this holiday season for my family 🙏
Take a shot every time he says caramelise
Love this channel…on the clarified butter and browning milk solids, in many parts of South Asia, ghee is only ghee if it’s been nuttified by browning the milk solids. Ghee: the original clarified butter.
You're so good at what you do! This is pure artistry
You have such an incredible way of making complex kitchen prep approachable to home cooks. Thank you for sharing your art. Happy new year!
I am 100% over seeing recipe videos on youtube showing the use of a mandoline without protective gloves. it's a one way ticket to the ER for real my god... if u are reading this and going to try please use something to protect your hand - speaking from experience !!!
11:32 not in my wildest dreams would I have put any more butter there... but that's why I'm not an awarded chef
The potatoes he added butter to were a bit pale. The dish should be nice golden brown and oils help crisp things up more for a finished dish