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
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.
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.
Looks absolutely amazing and well edited. I do have to point out a pet peeve I have. So many cooks even professional cooks do this. Don't season Food and then pour liquid over the top. Liquid first then season. If you do it the other way you just wash everything off the food 😉
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 👍🏿
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"!!!
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
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.
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.
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
@@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!
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.
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.
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
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 :)
No, think about it all the potatoes are layered so it will take a while to cook. If you cooked this dish for 40 mins I can guarantee you the potatoes underneath will be hard. boulangere Potatoes take longer than dauphinois. :)
There is literally no need to wash the potatoes after they've been sliced. Plus, you'll wash away the natural starch, which serves as a thickening agent for the sauce.
Words of the day: lightly, gently and fantastic. Have it a go guys, very easy to do.
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
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.
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.
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 :)
Excellent editing and presentation. Thanks.
Looks absolutely amazing and well edited. I do have to point out a pet peeve I have. So many cooks even professional cooks do this. Don't season Food and then pour liquid over the top. Liquid first then season. If you do it the other way you just wash everything off the food 😉
It really is FANTASTIC. Love to watch your videos. Thank you Steve.
I made it for Sunday lunch - came out fantastic!! i loved it! thankyou! :-) thats now written out in my special recipe book! :-)
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 👍🏿
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"!!!
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
You've done it again! PHENOMENAL! Thanks for the great ideas, Steve!
A wonderful dish and a wonderful cook. Thanks
It looks amazing!
Chef, I'm from Hong Kong living in Netherlands. I love ur videos
Great..thank you for watching and making them :)
Steve
Yay! Finally a chef that pre- cooks his onions! Thats what I do
Lovely and simple recipe Steve. A keeper!
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 👍
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.
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 :)
Looks amazing!
Thank you
Great job.i can’t wait to try this recipe
Thank you chef Steve. Looks delicious. God bless you.
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 :)
That looks fantastic! Just what I need to serve with the slow roasted leg of lamb on Friday night - tops stuff thanks Steve!
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.
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!
Oh that really does look incredibly fantastic.
Oh my, this looks delicious!
Hello Steve; great recipes, I love the way you explain things....
Delicious as always..thanks Steve..
Beautiful!!! 👏👏👏
Thank you
That looks delicious! My mouth is watering!
looks so good :) great job Steve, loving it dude
Simple and well done! Thx. I'll give it a try.
Gonna have to try this, looks great!
Cheers Steve spot on
Another Beautiful Dish!
Thank you very much buddy..good to hear from you :)
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.
Made this last night. Absolutely delicious. I didn't have fresh thyme so substituted it for dried thyme.
RichyJam2011 Thanks for making it :)
I'm going to make this tonight Steve. it looks lovely. going to have a big steak, mushrooms and peas with it.
Made this tonight. Delicious!
Great to hear :)
great vid with clear instruction
got to try these today
thanks
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
Looks great!
My mouth is watering 🤤🤤🤤 Finally a recipe without 🧀
looks amazing!
Wow I love this recipe THANKS
Super 👍 Thank you 👍👍
Thanks for the recipe Ser Davos !!!
Your very welcome..hope you try them ;)
Your very welcome..thank you :)
No problem, give them a try :) thank you
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
Im doing this right now, hope it comes out good.
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
Thank you..glad you like them :)
Amazing 👏
Hey Steve. Would this be ok. cooked a day in advance, portioned up, and reheated the next day?
Looks Great and so simple. Could I make a request for some Dauphinoise Potatoes? :-) Would be great to see you make these.
oh gosh i love it!
Well done chef
Omg drool! Your videos are wonderful
Yep.. just be careful and focus on what your doing..thank you :)
very tasty, thanks for posting.
A simple and great recipe! Can I use chicken stock instead of veg?
Hey mate..good to hear from you. I think you will like these... give em a go and let me know what u thought....:)
Güzel bir tarif denemeye değer.
I'm in Atlanta and yes, I'm work in a restaurant :)
i don't re-watch youtube videos except for yours
I've got to make this for my gf who love potatoes.
Thank you Sandy :)
You need your own cooking show!
If I wished to cook in smaller individual portions, what would be the cooking length . Tks
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 :)
Nice and crispy at the top???
Very kind thank you :)
Great..thank you so much for trying it :) ;)
Brilliant
Clyton Travasso Cheers :)
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 :)
Cheers rob always a pleasure buddy :)
good chef
abdou doumar Thank you :)
hey steve r u italian?
Thank you..try it :)
Looking for a new potatoe recipe for Easter dinner I think Im doing this one hope it goes with ham.
Hope they were delicious :)
They were magnificent!
:)
Where do we get the vegetable sauce:D
Lol no my friend I'm English. I lived in Italy for a while though (Lake Garda) :)
MMmmm...Delicious!! Thnx!
Ha ha Ketchup goes great with anything...We Europeans put ketchup on everything. ;) Thanks very much Ken :)
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
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.
TY. BEAUTIFUL.
Thank you :)
No, think about it all the potatoes are layered so it will take a while to cook. If you cooked this dish for 40 mins I can guarantee you the potatoes underneath will be hard. boulangere Potatoes take longer than dauphinois. :)
I would have to wash them after peeling and cut out all the little spots he missed with the peeler.
There is literally no need to wash the potatoes after they've been sliced. Plus, you'll wash away the natural starch, which serves as a thickening agent for the sauce.