Heston’s Pommes Boulangère recipe from Heston at Home makes a great aside dish for your Sunday dinner.
Heston’s Pommes Boulangère recipe is so simple that it almost doesn’t deserve a report of its own. But since we’ve snapped, sorted and photoshopped the pictures you’ll just have to carry on reading.
We served this as a side dish to Heston’s Braised Chicken with Sherry and Cream recipe, part of a two-course meal that ended with the Kavey-inspired Heston Blumenthal Peach and Rosemary Tart Tatin recipe.
Recipes: Heston’s Pommes Boulangère recipe
Special Equipment: Mandolin slicer (optional)
Special Ingredients: None
Time: 2 hours
- 50ml white wine
- 500ml stock
- 1 large onion
- Olive Oil
- 500g Potatoes
- 40g butter
- Peel & slice onions then fry over low heat for 30 minutes, stirring to prevent sticking
- Reduce wine to a glaze in a hot pan
- Warm stock, combine with wine and herbs. Infuse off heat for 20 minutes
- Meanwhile thinly slice potatoes
- Place a flat layer of potatoes in a greased, ovenproof baking dish
- Scatter the cooked onions over, then season with salt, pepper and butter
- Repeat steps 5 and 6 to create several layers of potatoes
- Pour stock onto potatoes and press over pierced baking parchment
- Bake at 180°C for 15 minutes, then reduce oven to 150°C and bake a further 35 – 40 minutes
- Every 10 minutes open oven and press potatoes down with a spatula
- Optional: Drain excess stock and finish under grill to give a crispy top
- Allow to cool slightly then serve
Step 1: Onions
I’ve been photographing pictures of our cooking for a few years now. There’s a ridiculous number of pictures of chopped onions on the hard drive. More than any sane person needs.
Anyway, chop some onions and fry them slowly. In a shocking twist you don’t add star anise.
Step 2: Stock
The final quality of this dish depends a lot on the type of stock you use.
We’re using Marco Pierre White’s preferred choice of Knorr, so we expected our final quality to be somewhere between lame and woeful. But, hey, it’s convenient.
We left a sprig of rosemary infusing while we cooked the onions and sliced…
Step 3: Potatoes
We found if you use the mandolin’s thinnest setting the potatoes don’t have a lot of presence. We do enjoy paper-thin wisps, but we reckon they’re not ideal here.
Step 4: Assembly
If you’ve only just removed your onions from the heat you can enjoy burnt fingers as you lay down alternate layers of spuds, onions, butter and seasoning. Yep, a Heston recipe isn’t complete without extra butter.
Our dishes are quite deep but we only managed 4 layers. Drown them in stock and top them with stabbed baking parchment (aka a cartouche).
Step 5: Cooking
Heston’s Pommes Boulangère recipe recommends that you keep pressing down on the spuds with a spatula while they cook. I don’t like to boast but I think you’ll agree there’s some Nobel Prize-worthy innovation going on here – smaller dishes used to provide a constant weight.
Once cooking time is up we recommend the purely optional measure of grilling the spuds to give a nice crispy top. Serve in the dish or, as seen here, associating with Heston’s Braised chicken with Sherry and Cream recipe.
Congratulations, Heston Blumenthal’s Pommes Boulangère recipe from Heston at Home is complete.
This was a fun alternative to the normal side dishes we’d usually pick. Although the amazing sauce served with Heston’s Braised chicken with Sherry and Cream recipe means mashed potatoes would’ve been a better accompaniment, to help soak up all the delicious Autumnal sauce.
Our potatoes might’ve been a touch too waxy, there was a lot of stock that needed pouring off before we could serve them safely. Presentation fans would be better off letting them cool completely before trying to get them out of the dish or tin.
They’re a bit more hard work than normal mash (although not much more hard work than Heston’s Perfect Mashed Potato recipe), but if you fancy a change and they accompany the right kind of dish then Heston Blumenthal’s Potatoes Boulangère recipe is worth making.
- Use a floury potato variety
- Change the stock or herbs to suit the dish
- Use proper stock, if available
- Use less butter
Have you ried making this dish? And what main courses do you think it;d work best with? Please let us know in the comments section below.