@@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
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
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...
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.
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 😊
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 :)
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?
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 😂.
"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.
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 !
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.
I learned a very rudimentary dish from my Mother-in law, that was pretty good. Thin sliced potatoes in a casserole pan layered. After every layer add dollops of butter and sprinkles of flour, When layers are complete fill the pan with milk. Bake at around 350 or 400 for 90 minutes. It comes out pretty good. Thanks for the video. Yours's looks awesome.
@@terryrutherford2114 weer adapted that to adding onions, ham and cheese to each layerso it's a meal. Also pepper. No added salt because the cheese and ham have salt.
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.
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 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.
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.
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...
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 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 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....
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 🙏
Im fasting from soda pop for 10 days. Why on earth my body is crazy craving potatoes during this fast, I will never understand! Good luck on your fast.
@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!
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.
Finally! Love the accuracy about time. It takes time and low and slow to get the flavors. Not 5 minutes like someone else said. It is nice to hear good accurate talk about cooking. I'm thankful that it doesn't have to be high and might words. I just want to cook good tasting foods. Thank you for normalizing food prep
It’s beautiful. I can almost taste it! One day I will. Also nice surprise to see how easy it is to get clarified butter! What kind of onion did you use and what potato did you use? Was it white onion and Yukon gold?
The recipe in the description calls for Agria Potatoes which I haven't seen in the United States. I'm thinking that Yukon Gold or Russet potatoes would work.
Hi guys I’m just a home cook but I am going to try this dish . You made the video easy to understand and follow Thanks so much for all the hard work you put in.xx
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!
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.
What a great video for teaching us the cartouche method - I'd not seen this before, and it's brilliant, and soooo simple - once explained and demonstrated, it makes perfect sense. Thank you.
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!
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.
What a unique show! I enjoy all your detail that results in perfection, along with the explanations. I never thought about using a cartouche over the potatoes. I'm not much of a onion eater, but this technique intrigues me. Very nice presentation. You're a true artist.😊
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 !!!
Oh man. I’m so trying this, just with Earth Balance and veggie stock. Looks like it’ll go great with sautéed mushrooms and a roasted garlic, onion and pepper medley.
I know you’re a pro etc but PLEASE don’t demo a mandoline like that - those things are deadly and so easy to slice a piece of flesh from your hand. And yes, speaking from experience.
WOW is all I can think of saying.......can't imagine how good this dish must taste, but if looks are anything to go by 💯💥Thanks so much for the recipe.....Can't wait to try it.
I’m from the states and used the subtitles to understand his English, fantastic recipe for Thanksgiving or Christmas, will definitely try this recipe. 😃
What a lovely recipe! I copied it to the recipe file in my notes app along with the video. I’m looking forward to making it, it looks delicious. Thank you!
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
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
11pm is the best time to make delicious decisions!
... 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
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!?!
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
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...
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.
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
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 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.
If anyone is curious about what makes a good chef - watch this guy. One word - Inspirational.
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.😂
TH-cam knew you were hungry. 😂
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?
"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 will never make this dish, but I thoroughly enjoyed watching the process.
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.
Sold teacher. Best example of a cooking show i have ever seen.
This is one of the best cooking vids i have seen in a long time. Great stuff!
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.
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
I learned a very rudimentary dish from my Mother-in law, that was pretty good. Thin sliced potatoes in a casserole pan layered. After every layer add dollops of butter and sprinkles of flour, When layers are complete fill the pan with milk. Bake at around 350 or 400 for 90 minutes. It comes out pretty good. Thanks for the video. Yours's looks awesome.
scalloped potatoes! My mom made these, just like you describe, but she used hot milk so the cooking could start right away.
@@terryrutherford2114 weer adapted that to adding onions, ham and cheese to each layerso it's a meal. Also pepper. No added salt because the cheese and ham have salt.
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.
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.
All that work just for a potatoe, god it was worth it. total respect for the humble spud
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?
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.
Amazing technique! The love you show for your craft, really shines through. Well done!
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.
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 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
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!
I made this today and it's incredible. The onions were so sweet. Thank you
Well done! I am going to experiment too!
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...
Cheers Will for the clarification on the clarified butter. I'll go with your method from now on:)
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 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.
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 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....
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 🙏
I can almost smell and taste it through the screen. Fantastic looking potato dish.
This turned out much better than I thought it would with using all that broth I thought you might get a soup. I appreciate the low temp baking. Ty😊
Work of art
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!!
Im fasting from soda pop for 10 days. Why on earth my body is crazy craving potatoes during this fast, I will never understand! Good luck on your fast.
@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!
@@katedavies9578 Ty! I made it through 10 days easy. I decided to keep going and I’m on day 14 😊.
@heisrisen7961 wow!! That's amazing!! Way to go!
Thanks for clarifying about the butter
I like the way you explain Why you are doing what recipe requires. Very educational. ..as well as yummy dish!
Thank you
Why are recipes/ people that write recipes soooooo unrealistic! Cook temp. Cook time is always a joke! This video is sooooo real!!!! Thank you!!!!!
hey now! I sent some friends from the States to your establishment. They loved it! They could not stop talking about the corn ribs!
I did this tonight with pork chops with carrot and swede mash ,, it was amazing thank you for sharing with us …
4:25 audio dude having a vibe
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 one of the top five videos about food i have seen ever. Wow for knowledge and instructions!
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 am French and I approve of this message
Always nice to see someone from my part of the World (I’m from Preston) doing well.
I’ll shall give these a go.
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
Finally! Love the accuracy about time. It takes time and low and slow to get the flavors. Not 5 minutes like someone else said. It is nice to hear good accurate talk about cooking. I'm thankful that it doesn't have to be high and might words. I just want to cook good tasting foods.
Thank you for normalizing food prep
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
It’s beautiful. I can almost taste it! One day I will. Also nice surprise to see how easy it is to get clarified butter! What kind of onion did you use and what potato did you use? Was it white onion and Yukon gold?
The recipe in the description calls for Agria Potatoes which I haven't seen in the United States. I'm thinking that Yukon Gold or Russet potatoes would work.
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.
Hi guys I’m just a home cook but I am going to try this dish . You made the video easy to understand and follow Thanks so much for all the hard work you put in.xx
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!
That looked absolutely amazing 🤩
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 😂😂😂
A beautiful and simple combination, delicious!
Thanks for posting.
This with a rare beef joint and some greens and you got yourself a perfect Sunday roast
Dziękuję bardzo za pyszny przepis.
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!
What a great video for teaching us the cartouche method - I'd not seen this before, and it's brilliant, and soooo simple - once explained and demonstrated, it makes perfect sense. Thank you.
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!
That looks incredible. I am going to try and make this for xmas.
Real British crispy potato pan!
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.
Labor of love, the finished dish looked amazing
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.
What a unique show! I enjoy all your detail that results in perfection, along with the explanations. I never thought about using a cartouche over the potatoes. I'm not much of a onion eater, but this technique intrigues me. Very nice presentation. You're a true artist.😊
No clickbait here. He said he was gonna make the best potato dish. And he did.
Can't wait to make. Thank you for this recipe
10:07 who gets to eat the cartouche?
Yes Chef! They looked amazingly delicious, can't believe I've never made these, definitely going to give them a go. 🙂😋❤
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 !!!
Oh that looks so good! I will be making this one day soon! Great instructional video, thank you! ❤
looks lovely but I take my butter potatoless thanks
Perhaps you could have a small piece of toast with your butter? Kerrygold.
Oh man. I’m so trying this, just with Earth Balance and veggie stock. Looks like it’ll go great with sautéed mushrooms and a roasted garlic, onion and pepper medley.
I know you’re a pro etc but PLEASE don’t demo a mandoline like that - those things are deadly and so easy to slice a piece of flesh from your hand. And yes, speaking from experience.
Thanks for sharing the recipe btw! Am inspired to give it a go - with a protective glove for the mandolin 😂
Experience is the best teacher, bet you only did it once 😢
@@geekay101 so far… though I wear gloves now. Too traumatised from the whole experience to ever do it again without.
@@bondi5000 😂 toughen up
Im not foodie or cook but thoroughly enjoyed watching ts being a food simpleton. Thanks.
British people be like "This is the best potato dish in the world" and its just potatoes on top of caramelized onions...
All that butter, onion AND potatoes? I love you❤
This is one of the best cooking channels on TH-cam.
1:57 No, that's just melted butter.
the milk solids sink to the bottom and he just scoops of the fat on the top
No its not
No shit Sherlock
WOW is all I can think of saying.......can't imagine how good this dish must taste, but if looks are anything to go by 💯💥Thanks so much for the recipe.....Can't wait to try it.
The best potato dish in the world is POUTINE.
That Son is in fact, RIGHT !!
poutine #1
Canuck?
I love this recipe. It does take time to make it but it is probably worth it. I’ve never had this. I will attempt to make it. Thank you so much!
I’m from the states and used the subtitles to understand his English, fantastic recipe for Thanksgiving or Christmas, will definitely try this recipe. 😃
This is one of those things that just take time and are worth it!
Made this first time in culinary school but my recipe was cheese, butter, potatoes. I love it cool recipe
That is a lot of work for a taater dish. looks great.
Oh my goodness gracious ! They look so yummy !!!
Yes Chef!! This looks superb!!
I love that pan! What brand is it?
What a lovely recipe! I copied it to the recipe file in my notes app along with the video. I’m looking forward to making it, it looks delicious. Thank you!