Looking for a side dish that feels like it belongs on a fine dining table and your Sunday roast? This Gordon Ramsay boulangère potatoes recipe is that magic. Thin-sliced potatoes, caramelized onions, rich stock — baked into golden, savory perfection. Dylan’s simplified version keeps the flavor punch but skips the fuss, so even weeknights feel gourmet.
Here’s how to master this French classic, Ramsay-style — crisp edges, tender centers, and all.
How I Burned the First Batch (And Why I Kept Making It Anyway)
Let me tell you — the first time I made boulangère potatoes, I tried to wing it. No timing, no Ramsay guidance, just vibes. Ended up with dry, slightly charred slices that clung to the dish like regret. But once I watched Ramsay actually make it? Total game-changer.
The One Ramsay Technique That Changed Everything
Gordon’s genius is in the layering: ultra-thin potatoes, deeply caramelized onions, and hot stock poured in just before baking. It creates a steamy, flavor-packed environment that gives you melt-in-your-mouth texture without drowning the dish.
But I had to simplify it for my kitchen. Here’s what I kept, skipped, and tweaked to make it doable on a busy weeknight — without losing that rich, layered flavor.
The Ingredients You Need (And The Swaps That Save You)
These Layers Do All the Heavy Lifting
This dish is French peasant food — humble ingredients turned art. Ramsay uses Maris Piper potatoes, but Yukon Golds or russets work just fine at home. Here’s my essentials:
- Waxy potatoes – hold shape better
- Yellow onions – sweeten as they cook
- Fresh thyme + garlic – depth boosters
- Hot vegetable or chicken stock – poured right before baking
Dylan’s Quick Ingredient Fixes
Out of fresh thyme? Use ½ tsp dried.
No mandoline? A sharp knife and patience still do the job.
Need it vegan? Swap chicken stock with veggie stock and skip the butter.
My tip: Always preheat the stock. Cold liquid ruins the crisping process.
How I Make Boulangère Potatoes Without Losing My Mind
I’m all for restaurant-level taste — but I don’t want to spiralize just to get there. Here’s how I prep without overthinking it:
- Slice potatoes and onions as thin as you can.
- Sauté onions in a splash of oil or butter until golden.
- Layer them in a baking dish — potatoes, onions, repeat.
- Season each layer with salt, pepper, thyme, and a touch of garlic.
- Pour hot stock over the top until just below the final layer.
- Bake uncovered until golden and crisp on top.
My Ramsay-Style Cooking Walkthrough
The Method That Balances Crisp + Creamy Perfectly
This is the kind of dish that impresses everyone — without stressing you out. Just follow the steps and trust your nose.
- Preheat oven to 375°F (190°C). Grease a medium baking dish.
- Slice potatoes to ⅛-inch thickness. Do the same with onions.
- In a skillet, sauté onions on low with butter until soft and golden (about 15 minutes).
- Layer potatoes and onions in the dish, seasoning with thyme, garlic, salt, and pepper between each layer.
- Pour hot stock gently over the layers. It should reach just under the top layer.
- Bake uncovered for 50–60 minutes until the top is golden and crisp, and a knife slides in easily.
Step | Tip |
---|---|
Sauté the onions | Low and slow builds flavor — don’t rush this step. |
Layer smart | End with a potato layer for the perfect crust. |

Gordon Ramsay Boulangère Potatoes
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Sauté onions until golden (15 min).
- Layer potatoes and onions in dish, seasoning each layer.
- Pour hot stock to just below top layer.
- Bake uncovered for 50–60 min until golden and knife-tender.
Notes
Leftovers That’ll Steal the Show the Next Day
Yes, these reheat beautifully. The flavors deepen overnight — it’s a total flavor bomb.
Leftover ideas:
- Crispy potato bowl with a fried egg on top
- Stuffed into a tortilla with melted cheese and hot sauce
- Sliced + pan-fried for potato “steaks” with aioli
Reheating tip: Use the oven or a skillet. Microwave softens the crisp too much.
FAQ:
What is the difference between dauphinoise and boulangère potatoes?
Boulangère uses stock and no cream, while dauphinoise is rich with cream or milk. Boulangère is lighter but still packed with flavor.
Can you make Gordon Ramsay boulangère potatoes ahead of time?
Yes! Assemble up to a day ahead and bake when ready. Or bake fully, cool, and reheat in the oven to crisp them back up.
What’s the best stock for this recipe?
Ramsay prefers chicken stock, but veggie stock works great too. Just keep it hot when pouring in.
Do I need a mandoline?
Not required. A sharp knife and some patience work fine — just aim for consistent slices.
Final Thoughts from Dylan
If you’ve ever wanted a side dish that screams elegance without screaming for your attention, this Gordon Ramsay boulangère potatoes recipe is it. It’s warm, it’s deeply flavorful, and it proves that potatoes can absolutely steal the show.
Try it once — then make it yours. And whatever you do, cook bold like Ramsay.