The Gordon Ramsay Boulangere Potatoes Recipe taught me one of the best food lessons ever: you don’t need cream or cheese to make potatoes taste luxurious. Seriously. The first time I made this dish, I was expecting something “fancy French” that would flop in my very American kitchen. Instead? It became my go-to for dinner parties and Sundays with the family.
Boulangère potatoes are all about thinly sliced potatoes, onions, good stock, and proper layering. When baked right, the top gets crispy like a chip, and the inside is soft and buttery — even though there’s no butter. I’ll be honest — my first try was too wet and not nearly brown enough. But once I followed Gordon’s rule about shallow dishes and hot ovens, everything changed.
This recipe is rustic, French, and totally unfussy — but when you nail the texture, it feels like a five-star side.
Why Gordon Ramsay Boulangere Potatoes Recipe Works & Where Most Go Wrong
- Too much liquid = boiled potatoes. The broth should barely kiss the top layer.
- Using thick slices. You want super-thin potato slices for that melt-in-your-mouth texture.
- Skipping the onion layer. It’s not optional — it brings sweetness and depth.
- Wrong pan. A shallow dish gives you max crisp + even cook.
- Covering the top. Big mistake — it needs to stay uncovered to get golden.
What Gordon Ramsay Says About Boulangère Potatoes
Gordon once said, “It’s all about the texture — crispy on top, soft in the middle, and full of flavor without cream.” He layers sliced potatoes with onions, garlic, and thyme, pours over rich stock, and bakes it until the edges are golden and the kitchen smells like a French bistro. Simple, but bold.
How I Make Gordon Ramsay Boulangere Potatoes Recipe My Way
The first time I made boulangère potatoes, I got a mushy middle and a pale, sad top — totally my fault. I used a deep casserole dish and overdid the stock. Since then, I’ve figured out the real rhythm: paper-thin slices, just enough broth, and don’t cover it.
I also add garlic and a touch of rosemary to deepen the flavor (Gordon would approve), and I always finish the top with a drizzle of olive oil for max crisp. If I’m making this for a crowd, I prep it a few hours ahead and reheat uncovered — the top crisps up even more.
Also, it pairs beautifully with my Gordon Ramsay Roast Chicken Recipe. Match made in heaven.
Ingredients For Gordon Ramsay Boulangere Potatoes Recipe (with my notes)
Main ingredients:
- 2 lbs Yukon Gold or russet potatoes, peeled and thinly sliced (use a mandoline if possible)
- 1 large yellow onion, thinly sliced
- 2 garlic cloves, minced
- 2 ½ cups vegetable or chicken stock (hot)
- 1 tbsp olive oil (for drizzling)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped (optional, my twist)
- Salt and black pepper, to taste
How To Make Gordon Ramsay Boulangere Potatoes Recipe Step By Step
- Preheat oven to 400°F (200°C). Lightly oil a shallow baking dish (about 9×13″).
- Heat the stock. Warm it up in a small saucepan or microwave. Hot stock helps it absorb better into the potatoes.
- Layer the ingredients. Start with a layer of potatoes, slightly overlapping. Sprinkle with onion slices, garlic, thyme, rosemary (if using), salt, and pepper. Repeat until all ingredients are used, finishing with a layer of potatoes on top.
- Pour in the stock. Slowly pour the hot stock into the dish — it should just reach the bottom of the top layer, not cover it. You want that crispy top.
- Drizzle with olive oil. This helps get that beautiful golden finish.
- Bake uncovered for 45–55 minutes, until the top is golden brown and the potatoes are fork-tender.
- Let it rest. Once out of the oven, let the dish rest 5–10 minutes. The layers settle, and it cuts cleaner.
Gordon Ramsay Boulangere Potatoes Recipe
Rate this RecipeIngredients
Equipment
Method
- Preheat oven to 400°F and lightly oil a 9×13 baking dish.
- Heat the stock until hot but not boiling. Set aside.
- Layer sliced potatoes in the dish, alternating with onion, garlic, thyme, and rosemary. Season each layer with salt and pepper.
- Slowly pour in the hot stock — it should reach just below the top layer.
- Drizzle top layer with olive oil. Bake uncovered for 45–55 mins, until golden and tender.
- Let rest for 10 minutes before serving to help it set.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Used too much stock. The top layer boiled instead of crisping. Now I pour just to the edge of the top layer — no more.
- Didn’t slice thin enough. I used a knife instead of a mandoline. It cooked unevenly. Now I always go thin.
- Baked it covered. I thought I was being “moisture smart.” Wrong. It came out pale and steamed. No foil ever.
- Forgot to season each layer. You have to salt and pepper as you go — otherwise it tastes flat.
Pro Tips That Change The Game For Gordon Ramsay Boulangere Potatoes Recipe
- Use a mandoline. Perfect thin slices mean even cooking and that signature layered look.
- Go hot with the stock. Pouring cold broth slows things down and can make the potatoes gummy.
- Finish with a drizzle of oil or melted butter. It crisps up the top layer beautifully.
- Use Yukon Golds if you can. They strike the best balance of creamy and firm.
- Bake on the bottom rack. That extra heat gives the underside a golden edge.
Variations That Actually Hold Up For Gordon Ramsay Boulangere Potatoes Recipe
- Cheesy Boulangère: Add a thin layer of grated Gruyère or parmesan between layers.
- Garlic & Herb: Use roasted garlic and add fresh parsley and thyme for a deeper flavor.
- Caramelized Onion Boost: Pre-cook the onions until golden for an even sweeter base.
- Root Veg Mix: Swap in a few slices of parsnip or turnip with the potatoes — adds earthiness and contrast.
How To Store & Use Leftover Gordon Ramsay Boulangere Potatoes
- Refrigerator: Store tightly covered for up to 4 days.
- Reheat: Oven at 350°F for 10–15 minutes. Use broil for the last 2 mins to re-crisp the top.
- Freezer: Not recommended — texture suffers.
- Leftover ideas: Slice and pan-fry for a crispy breakfast hash, or layer into a grilled sandwich with greens and melted cheese.
FAQs
What’s the difference between boulangère and gratin potatoes?
Gratin uses cream and cheese; boulangère uses stock (veg or chicken) and no dairy. It’s lighter, crispier, and more rustic.
Why are my boulangère potatoes soggy?
Usually too much stock or covered baking. Keep the liquid just below the top layer and always bake uncovered.
Can I make boulangère potatoes ahead of time?
Yes! Assemble and refrigerate up to 24 hours ahead. Bake fresh or reheat uncovered at 350°F.
What type of potatoes does Gordon Ramsay use?
Waxy potatoes like Yukon Golds work best — they hold their shape but still go tender. Avoid overly starchy russets unless sliced very thin.
Do I need to peel the potatoes?
Gordon typically does, but I’ve skipped peeling when using thin-skinned varieties like Yukon Gold — totally fine if sliced thin.
From My Kitchen To Yours
This recipe turned me into a total boulangère potato evangelist. If you’ve never tried it, start here — it’s simple, flavorful, and works with anything you’re serving.
