Because years ago the French housewives took their potatoes in a dish to the bakery after the baker had finished baking bread and used his oven to cook them.
As a fourteen year old I was a Commis Waiter in a lovely country restaurant in Cheshire and I might add that was 60 years ago.. The Chef used to make this to feed the Brigade after Service..and I can still remember the smell and flavour and I had never eaten anything as wonderful. Today I am going to have a go following your really clear step by step! I never knew it has a French name and the simplest of ingredients and I am getting so excited to put it together myself. Thank you for posting.
I watched a professional chef in London at Fallow make this dish recently. You followed his French technique perfectly. Your portion size is more in line with what I want to make. Thank you!!
Great video. This looks delicious and I believe I'm going to make it tomorrow night. Sorry about all the negative Nancy's. You will find them everywhere
If you were a surgeon I would choose you to operate on me. You are meticulous, precision, and a wonderful example of cooking a great dish. I could learn so much from you, thankyou. 👍🇦🇺
This sounds very tasty. I live in France now, so I need to try it. If you are a fan of potatoes, you must eat at the Münchener Kartoffelhaus (Munich Potato House) restaurant at Hochbrückenstr. 3, 80331 München, between Marienplatz and the Isartor. Potato heaven on earth!
Yes, well spotted, born in Bootle. Still trying to decide whether to do scouse as a video, or will people not understand the idea? Hope you enjoy the potatoes
@ I subscribed, so my wife and I will enjoy your version of scouse. My Mom taught her how to make it not long after my wife and I got married, which was 54 years ago. We now live in Peterborough, Ontario, Canada, and she was born in Canada but did live from age two to twelve in Kent, England.
Just give it a little thought. If it says 450 degrees = 232 degrees Celsius OR If it says 450 degrees = 842 Fahrenheit. So what do you bake or cook at 842 Fahrenheit?? NOTHING because most ovens do not go over 550 degrees F. Therefore 450 degrees is 450F which equals 232 C.
@@mandrews1245 Do you think that if they had any grasp of what those temps mean, they would have asked? Don't underestimate people's lack of knowledge.
@@mandrews1245that’s all fine and dandy when stating 450…. But 130° I quite different! 130°C is quite a bit different from 130°F !!! If you bake something slow @ 130°F for an hour versus 265°F for an hour, it's going to come out quite different! So, when he said 130°, it would have been nice to know if he meant Celsius or Fahrenheit!
OK, I've cooked it twice now. I've gotta say that it's a lot of waiting and watching, and the results were all right, but just not sensational. I had thought about it for T-Day potatoes, but I think I'll go with Ina's mashed. The delicate thyme aroma was lovely, though.
It's called Boulangere because before people had their own ovens they'd take this to the baker to use the residual heat in the ovens after they'd finished cooking bread for the day
Would it add to the taste and texture if you layered the potatoes and onion as you filled up the pan rather than only having one layer of onion at the bottom with 4 or 5 layers of potatoes on top? Obviously, you would be reasonably moderate with each onion layer, as it is a potato dish after all.
that sure is an awesome dish, but it looks like a fulltime job to make it sometimes i just like to go to eat to a real pro, to a Restaurant or Imbis...
Yeah it looks delicious how do you even cook some ground beef real fine put that on the top and then put some really good green chili on the top and put a layer of sharp cheddar cheese on top of that stick it under the broiler for a few minutes can you have like a potato onion beef and green chili casserole type dish or maybe kind of like a shepherd's pie type this dish but that would definitely make a great side dish for whatever fancies your taste buds
Ok, but use timelapse to reduce repetition. Sort the stereo sound which is mainly left channel with annoying music on the right channel, with very annoying surges. Temp? F or C?
Potatoes and onions are truly a novel combination. Surely, nobody else in history thought of it before. And surely all those housewives around the world didn't create all kinds of variations. Your guy Fallow must have been the first one.
Boulangère ! With an accent on the first e. It is not pronounced the same ! Boulangère is in French the wife of the baker (boulanger). This (indeed delicious - and inexpensive !) dish is called this way because the potatoes are normally - i e in France ! - baked in an oven - so why a frying pan ? - which in the old days only bakers had (people brought their food to be baked in the baker’s oven) -. We certainly do not pour this terrible unhealthy fattening amount of butter onto the potatoes + onions, only stock and a little (unmelted) butter on top. It is a simple family dish, no gastronomy, so no such fuss as in this video !!! We put it in the oven and then eat it, end of it !
Because years ago the French housewives took their potatoes in a dish to the bakery after the baker had finished baking bread and used his oven to cook them.
My mother was straight on the phone when the video released to tell me exactly the same! lol.
As a fourteen year old I was a Commis Waiter in a lovely country restaurant in Cheshire and I might add that was 60 years ago.. The Chef used to make this to feed the Brigade after Service..and I can still remember the smell and flavour and I had never eaten anything as wonderful. Today I am going to have a go following your really clear step by step! I never knew it has a French name and the simplest of ingredients and I am getting so excited to put it together myself. Thank you for posting.
Thank you for sharing your story, I really hope you enjoy making my version
I watched a professional chef in London at Fallow make this dish recently. You followed his French technique perfectly. Your portion size is more in line with what I want to make. Thank you!!
yep, he literally copied fallow's video one week after its release...
Who doesn't love a potato dish?! Liked and subscribed.
Simple and delicious. Made it last night and had thirds. This will be a regular.
Great to hear
I'm Irish I love potatoes.. I will be making this thank you
Half Irish & Half Italian. I love spuds too. In any form. Hmm, I wonder if there's a potato cannoli out there?
@@dale1956ties Unbelievable, you're in my head, it's coming
@@justgoodfoodjon LOL! Great! I'll be watching for it.
I am going to make this recipe
Great video. This looks delicious and I believe I'm going to make it tomorrow night. Sorry about all the negative Nancy's. You will find them everywhere
Made this for dinner tonight. Used less butter, chicken broth, and only had dried thyme. Delicious
Perfect with chicken broth.
Liked and subscribed.
Looks amazing!
Wonderful flavours with so few ingredients
Subscribed because you made this dish look easy
Thank you, I'm so glad you think so
I love this recipe I tried it with vegetable broth and added a bit more than you did. Oh so yummy and saucy. Thanks
Great to hear.
Deconstructed Fondant Potatoes brilliant!
What is the name of that Mandolin? That tool is great...way better than the one that I have.
www.procook.co.uk/product/procook-professional-mandoline-grey
Definitely going to have a go at making this one!
Brilliant! You'll love it! Let me me know how you get on
If you were a surgeon I would choose you to operate on me. You are meticulous, precision, and a wonderful example of cooking a great dish. I could learn so much from you, thankyou. 👍🇦🇺
Kind of you to say so.
Great Video.
This sounds very tasty. I live in France now, so I need to try it. If you are a fan of potatoes, you must eat at the Münchener Kartoffelhaus (Munich Potato House) restaurant at Hochbrückenstr. 3, 80331 München, between Marienplatz and the Isartor. Potato heaven on earth!
Your audio is stereo and only on left speaker. Should fix it to be mono at least
Thanks for that, I'd missed it. All sorted for the new videos with new mic system in place
All ur dishes look amazing so far! Just subbed!
Thanks Wendy.
That was pretty good looking, wished I could have tasted it. Sorry, just an old country boy but I will try this. Can you link that mandolin?
Thank you, www.procook.co.uk/product/procook-professional-mandoline-grey?_gl=1*qv9fmx*_up*MQ..*_gs*MQ..&gclid=CjwKCAiAxea5BhBeEiwAh4t5KwQUQmrDsuxSApfxr8xvwJV1OEcvN1FriBOpQV7ONkmtTOfVj1CTHBoCosgQAvD_BwE
As a scouser myself I think I detected that you are also from Liverpool. Am I right? I will make your recipe as it looks like it should be delicious.
Yes, well spotted, born in Bootle. Still trying to decide whether to do scouse as a video, or will people not understand the idea? Hope you enjoy the potatoes
@ I subscribed, so my wife and I will enjoy your version of scouse. My Mom taught her how to make it not long after my wife and I got married, which was 54 years ago. We now live in Peterborough, Ontario, Canada, and she was born in Canada but did live from age two to twelve in Kent, England.
@@scouser2230 Brilliant, I will have to check the proper recipe with my mum! Lol
@@justgoodfoodjon See, now that I am in Canada is spell it as “Mom”, whereas in the UK it’s spelled “Mum”.
@@scouser2230 Love it! Totally understand, we have family in Winnipeg, I love it over there
Subscribed!
When giving temperatures it would help if you stated the units C or F.
Just give it a little thought. If it says 450 degrees = 232 degrees Celsius OR If it says 450 degrees = 842 Fahrenheit. So what do you bake or cook at 842 Fahrenheit?? NOTHING because most ovens do not go over 550 degrees F. Therefore 450 degrees is 450F which equals 232 C.
It’s called Google
You didn'r understand the question. He asked IF the temp was given in F or C 😅
@@mandrews1245 Do you think that if they had any grasp of what those temps mean, they would have asked? Don't underestimate people's lack of knowledge.
@@mandrews1245that’s all fine and dandy when stating 450…. But 130° I quite different! 130°C is quite a bit different from 130°F !!! If you bake something slow @ 130°F for an hour versus 265°F for an hour, it's going to come out quite different! So, when he said 130°, it would have been nice to know if he meant Celsius or Fahrenheit!
That looks like a great dish. What do you think about a bit of Gruyere between each layer, just a thought.
Sounds awesome, give it a go.
OK, I've cooked it twice now. I've gotta say that it's a lot of waiting and watching, and the results were all right, but just not sensational. I had thought about it for T-Day potatoes, but I think I'll go with Ina's mashed. The delicate thyme aroma was lovely, though.
Did you caramelize the onions until they were very sweet to taste, and use a stock that is really really flavorful?
Can you drop a link for the mandolin.
www.procook.co.uk/product/procook-professional-mandoline-grey?_gl=1*qv9fmx*_up*MQ..*_gs*MQ..&gclid=CjwKCAiAxea5BhBeEiwAh4t5KwQUQmrDsuxSApfxr8xvwJV1OEcvN1FriBOpQV7ONkmtTOfVj1CTHBoCosgQAvD_BwE
7:52 Awesome bassline.
So do you cook the onions in any kind of oil butter or anything or you just throw them in the skillet
He put a little oil in the pan before the onions.
@@eamonbutler6352 Forget the seed oils, they are poison. Use lard, tallow or butter for flavour, nourishment and health.
It's called Boulangere because before people had their own ovens they'd take this to the baker to use the residual heat in the ovens after they'd finished cooking bread for the day
Would it add to the taste and texture if you layered the potatoes and onion as you filled up the pan rather than only having one layer of onion at the bottom with 4 or 5 layers of potatoes on top? Obviously, you would be reasonably moderate with each onion layer, as it is a potato dish after all.
I think the onions cook better this way as there is more juice in the bottom of the dish.
The best way to find out is to try.
I've tried both ways and the flavour seems better this way. If you try it, let me know what you think.
Nice shirt!
They're great shirts, I have a few
Where is a written recipe, Please?
I'll add it shortly.
that sure is an awesome dish, but it looks like a fulltime job to make it sometimes i just like to go to eat to a real pro, to a Restaurant or Imbis...
Fook me, this geezer sounds just like George Harrison!
Born in the same City, a little younger though! Lol
Yeah it looks delicious how do you even cook some ground beef real fine put that on the top and then put some really good green chili on the top and put a layer of sharp cheddar cheese on top of that stick it under the broiler for a few minutes can you have like a potato onion beef and green chili casserole type dish or maybe kind of like a shepherd's pie type this dish but that would definitely make a great side dish for whatever fancies your taste buds
Absolutely lovely dish…I would be force to share it. Pity you didn’t have a lapel Mike as the audio is…well…bloody awful.
I have a new mic system now, so the sound is a lot better.
@ Well done, mate! Looking forward to hearing/seeing your work!
The lowest my oven can go is 170°
He is using c. You need to convert it to f 120c = 248f 130c=268f
Ok, but use timelapse to reduce repetition. Sort the stereo sound which is mainly left channel with annoying music on the right channel, with very annoying surges. Temp? F or C?
Wrong 😅 you never use your knife to pick up the food
I like what you're doing. Subscribed. But your audio is wretched. You need to mic close.
Another cutting and slicing video.
You literally copied the Fallow recipe. Nice but clearly where you got this version of the recipe.
Where did Fallow get the recipe?
Can't copyright a recipe.
Potatoes and onions are truly a novel combination. Surely, nobody else in history thought of it before. And surely all those housewives around the world didn't create all kinds of variations. Your guy Fallow must have been the first one.
God just get on with it
The biggest fail in all cooking on you tube is people are interested in recipient, we know how to cut, chop and slice, waste of time watching this
Yes,we're not here to kill time or to watch a movie but to get an idea for a meal.
There are people in this world who do not know how to do those things. If it bothers you, fast forward. Problem solved.
You. You are only interested in the recipe.
I like it all… sometimes I fast forward through the cutting and chopping… sometimes I don’t… but I do want the recipe :)
Are you aware of the fast forward button or did you just want to vent?
Boulangère ! With an accent on the first e. It is not pronounced the same ! Boulangère is in French the wife of the baker (boulanger). This (indeed delicious - and inexpensive !) dish is called this way because the potatoes are normally - i e in France ! - baked in an oven - so why a frying pan ? - which in the old days only bakers had (people brought their food to be baked in the baker’s oven) -. We certainly do not pour this terrible unhealthy fattening amount of butter onto the potatoes + onions, only stock and a little (unmelted) butter on top. It is a simple family dish, no gastronomy, so no such fuss as in this video !!! We put it in the oven and then eat it, end of it !