Boulangere Potatoes recipe
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- Опубліковано 30 тра 2012
- Steve cooks classic comfort food at its best.
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Visitstevescooking.blogspot.com/201... for all the ingredients
Music Composed & Performed by Steven Dolby - Навчання та стиль
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.
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 made this at the weekend. So easy and they pack in so much flavour! My girlfriend was well impressed. Cheers Steve
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.
Lovely and simple recipe Steve. A keeper!
It really is FANTASTIC. Love to watch your videos. Thank you Steve.
You've done it again! PHENOMENAL! Thanks for the great ideas, Steve!
looks so good :) great job Steve, loving it dude
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
Excellent editing and presentation. Thanks.
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 :)
Thank you chef Steve. Looks delicious. God bless you.
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 for posting this! I'm planning on making this on Saturday for a friends thanksgiving gathering. Glad i came across your channel, i subscribed!
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
Haven't made this in years, so I thought I'd refresh my memory. Will be making this tomorrow 👍
Hope it was delicious 👌🏻
It was. Didn't have cheese in mine cos I don't have any, but the dish was delicious lol@@stevescooking
It looks amazing!
Yay! Finally a chef that pre- cooks his onions! Thats what I do
That looks fantastic! Just what I need to serve with the slow roasted leg of lamb on Friday night - tops stuff thanks Steve!
Oh my, this looks delicious!
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.
A wonderful dish and a wonderful cook. Thanks
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 👍🏿
I made it for Sunday lunch - came out fantastic!! i loved it! thankyou! :-) thats now written out in my special recipe book! :-)
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"!!!
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 👍
Great job.i can’t wait to try this recipe
Awesome potatoes Steve! Think I'll leave the ketchup in the refrigerator for this one lol
Another Beautiful Dish!
Gonna have to try this, looks great!
Delicious as always..thanks Steve..
That looks delicious! My mouth is watering!
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 :)
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
Oh that really does look incredibly fantastic.
Simple and well done! Thx. I'll give it a try.
Great..thank you for watching and making them :)
Steve
Cheers Steve spot on
Chef, I'm from Hong Kong living in Netherlands. I love ur videos
looks amazing!
Looks great!
Hello Steve; great recipes, I love the way you explain things....
Wow I love this recipe THANKS
great vid with clear instruction
got to try these today
thanks
Looks amazing!
Thank you
Thanks for the recipe Ser Davos !!!
oh gosh i love it!
Omg drool! Your videos are wonderful
I'm going to make this tonight Steve. it looks lovely. going to have a big steak, mushrooms and peas with it.
Beautiful!!! 👏👏👏
Thank you
Amazing 👏
I've got to make this for my gf who love potatoes.
Super 👍 Thank you 👍👍
My mouth is watering 🤤🤤🤤 Finally a recipe without 🧀
very tasty, thanks for posting.
Your very welcome..thank you :)
Made this tonight. Delicious!
Great to hear :)
Thanks Dave..which part of the UK were you at at? Thanks again :)
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.
Güzel bir tarif denemeye değer.
Made this last night. Absolutely delicious. I didn't have fresh thyme so substituted it for dried thyme.
RichyJam2011 Thanks for making it :)
Thank you..glad you like them :)
No problem, give them a try :) thank you
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
Hey Steve. Would this be ok. cooked a day in advance, portioned up, and reheated the next day?
Thank you very much buddy..good to hear from you :)
Well done chef
Im doing this right now, hope it comes out good.
MMmmm...Delicious!! Thnx!
A simple and great recipe! Can I use chicken stock instead of veg?
Brilliant
Clyton Travasso Cheers :)
That's exactly how we make pomme de terre boulangère in France..... until you add that mozzarella cheese. But hey it's your touch 😊 yummy
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
Great..thank you so much for trying it :) ;)
Thank you Sandy :)
You need your own cooking show!
Cheers rob always a pleasure buddy :)
TY. BEAUTIFUL.
Thank you so much :)
i don't re-watch youtube videos except for yours
Thank you, and thank you for watching :)
Your very welcome..hope you try them ;)
I'm trying this
Thank you..try it :)
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 :)
Very kind thank you :)
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.
Looks Great and so simple. Could I make a request for some Dauphinoise Potatoes? :-) Would be great to see you make these.
good chef
abdou doumar Thank you :)
Yep.. just be careful and focus on what your doing..thank you :)
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 :)
Your welcome :)
Thank you suki :)
If I wished to cook in smaller individual portions, what would be the cooking length . Tks
potadoes and knobs of budder
spurts HAHAHAHAHAHA 🤣🤣🤣🤣 I’m dead
Thanks buddy :)
Good I'm glad..you wont be disappointed...thank you :)