Words of the day: lightly, gently and fantastic. Have it a go guys, very easy to do.

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 so good :) great job Steve, loving it dude

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.

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

Lovely and simple recipe Steve. A keeper!

I made this at the weekend. So easy and they pack in so much flavour! My girlfriend was well impressed. Cheers Steve

It really is FANTASTIC. Love to watch your videos. Thank you Steve.

You've done it again! PHENOMENAL! Thanks for the great ideas, Steve!

Great..thank you for watching and making them :) Steve

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

Like all your dish. These vedios are really great news for people who needs to prepare their meal every day, clear, simple and tasty!

Thank you chef Steve. Looks delicious. God bless you.

A wonderful dish and a wonderful cook. Thanks

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"!!!

Oh that really does look incredibly fantastic.

Excellent editing and presentation. Thanks.

This was awesome Chef Steve. Happy I came across your video. Appreciated your succinct instruction. Looking forward to learning more. Thank you.

It looks amazing!

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.

Oh my, this looks delicious!

Gonna have to try this, looks great!

Great job.i can’t wait to try this recipe

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!

Simple and well done! Thx. I'll give it a try.

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!

That looks delicious! My mouth is watering!

I made it for Sunday lunch - came out fantastic!! i loved it! thankyou! :-) thats now written out in my special recipe book! :-)

Delicious as always..thanks Steve..

That looks fantastic! Just what I need to serve with the slow roasted leg of lamb on Friday night - tops stuff thanks Steve!

great vid with clear instruction got to try these today thanks

Looks great!

looks amazing!

Haven't made this in years, so I thought I'd refresh my memory. Will be making this tomorrow 👍

Cheers Steve spot on

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

Wow I love this recipe THANKS

Yay! Finally a chef that pre- cooks his onions! Thats what I do

Your very welcome..thank you :)

Hello Steve; great recipes, I love the way you explain things....

Thank you..glad you like them :)

Chef, I'm from Hong Kong living in Netherlands. I love ur videos

Thank you very much buddy..good to hear from you :)

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 👍

Thanks for the recipe Ser Davos !!!

No problem, give them a try :) thank you

Always looking for NEW POTATO recipes ! Good speaking, Good video, Good recipe. Will do it tonight CAN'T WAIT ! THANK YOU, AP

Beautiful!!! 👏👏👏

Amazing 👏

oh gosh i love it!

very tasty, thanks for posting.

Super 👍 Thank you 👍👍

Thank you, and thank you for watching :)

Omg drool! Your videos are wonderful

Thanks Dave..which part of the UK were you at at? Thanks again :)

Thank you Sandy :)

Im doing this right now, hope it comes out good.

Made this tonight. Delicious!

Your very welcome..hope you try them ;)

Awesome potatoes Steve! Think I'll leave the ketchup in the refrigerator for this one lol

Very kind thank you :)

My mouth is watering 🤤🤤🤤 Finally a recipe without 🧀

I'm going to make this tonight Steve. it looks lovely. going to have a big steak, mushrooms and peas with it.

Thank you..try it :)

MMmmm...Delicious!! Thnx!

I'm in Atlanta and yes, I'm work in a restaurant :)

Güzel bir tarif denemeye değer.

Thank you so much :)

Great..thank you so much for trying it :) ;)

TY. BEAUTIFUL.

Thank you :)

Well done chef

Brilliant

I'm trying this

Made this last night. Absolutely delicious. I didn't have fresh thyme so substituted it for dried thyme.

Cheers rob always a pleasure buddy :)

A simple and great recipe! Can I use chicken stock instead of veg?

I've got to make this for my gf who love potatoes.

Hey Steve. Would this be ok. cooked a day in advance, portioned up, and reheated the next day?

Yep.. just be careful and focus on what your doing..thank you :)

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 :)

Your welcome :)

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.

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

Thanks buddy :)

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.

You need your own cooking show!

Good I'm glad..you wont be disappointed...thank you :)

Hey mate..good to hear from you. I think you will like these... give em a go and let me know what u thought....:)

Thank you suki :)

good chef

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

If I wished to cook in smaller individual portions, what would be the cooking length . Tks

Looks Great and so simple. Could I make a request for some Dauphinoise Potatoes? :-) Would be great to see you make these.

I would have to wash them after peeling and cut out all the little spots he missed with the peeler.

o man o man o man....ooooooo man!!!!!

potadoes and knobs of budder

i don't re-watch youtube videos except for yours