These May Be the Most Delicious Potatoes in the World

Well hello there friends, another fantastic recipe that you guys have requested so many times. Pommes Boulangeres. Probably one of the oldest potato recipes ever registered. It's a fantastic recipe. You're going to love it. Now, it's potato and onion. A little butter of course, a little fresh thyme. But let me tell you friends, if you like potato and onion, this is your potato dish. Now it's not a quick recipe, it's a work of art. You're going to spend a couple of hours doing it, you're going to have fun doing it. Have a glass of wine and get ready. I promise you, you're going to love it. Now friends, I'm glad you're here. Don't forget, thumbs up if you like the video. Don't forget to subscribe to the channel and don't forget to ring the bell. And I say that again because so many of you, 80% of you watch the channel and are not subscribed. Please subscribe to the channel and stay tuned, we're making Pommes Boulangeres right now friends. Okay friends, well let me show you how it is. How it is. I will show you how to make it, it's not difficult. I got a little bit of clarified butter right there, just a little bit. If you don't have clarified butter, use the good olive oil. It will be perfectly fine. We're going to turn this on and then we're going to start. Let me fix my technique. There you go, I have a little technical issue. So I'm going to go slowly. This is, my friends, an old, old, old reference. I mean, we're going back probably in the 1700s, 1800s in France. It's so old that my uncle's dad, my uncle is a bread maker in France. Was a bread maker, he passed away years ago. And he was a bread maker, his father was also a bread maker. And he would tell, I remember him telling me the story then, on a Sunday especially, the bread maker would bake during the night and then, you know, the oven, they heat it up with wood and it would get really hot. And the people in the neighborhood, in the villages or wherever it was, then did not have an oven, would go on a Sunday, they bring their roast and their potatoes to bake in the oven because they didn't have an oven at home. You say, oh, people didn't have an oven. Remember, the refrigerator was not popular in the United States until 1920s. Most people didn't have refrigerators, so think about it. We're going back in the 1800s, oven was, nobody had oven at home, so they brought it to the bread maker because the oven was still hot from the night and it would still cook. So they had this beautiful hot meal cooked in an oven since they didn't have an oven at home. So it's what's called pomme boulangerie. Boulangerie is the name of the bread maker in France, boulangerie. And pomme boulangerie is what we're going to make and it's really simple. It's one of the most simple recipes you can possibly make, friends. It's got onion, potatoes, fresh thyme, and butter. You know, you can add a bunch of stuff to it. You can, of course, add cheese, add cream, but that's not a pomme boulangerie. So we're going to make a traditional pomme boulangerie. Now, a lot of people would say, well, you know, it's a classic recipe, there's a lot of recipes out there. Of course there is, but I received so many requests for me to show you how to make my pomme boulangerie and I love making pomme boulangerie, so I'm going to show you how to make it. I used about, I'm going to make it in a pie mold. Pie mold, everybody has one of those. I try to make things that you have, everybody has at home. If you don't have one of those, they're inexpensive to buy. This is where I make my cherry frappuccino. So anyway, we're going to use that to make the dish. I'll show you, it's really simple. So clarified butter or olive oil. And then I use about five, six onions, like this one right here. And I slice them, and I want to show you how I slice them, you see. Let me see if my butter is hot. Now, you know, clarified butter has a higher smoke point than regular butter, right? And everybody knows that because, because, because, because clarified butter has a milk protein removed. That's why you're clarified. You're clarified the butter, so you remove the milk solid, and now you only have butter fat, and butter fat has a much higher smoke point, so it doesn't burn. And for something like that, then you're going to cook for a while. I recommend you use clarified butter or ghee if you have it, of course. If you don't have it, then you could make it. It's not that complicated. So I'm going to show you how I cut the onion. That looks like a lot of onion, but it's not. You're going to see. They're going to reduce down to nothing. So what I do is I cut them in half. And remember, when you cut an onion, friends, you never go against the grain of the onion. The grain, it goes from the top, from the tip to the bottom of the onion. You never cut against the grain because otherwise the onion falls apart. There's no more texture to it. So what we do, we go very thin. We cut it very thin, okay? Very, very, very thin. And I'll show you what's cut. Stay together. And then I'll show you. When you get to the top here like this, friends, you see, when you get to the top, it's a little difficult. You've got to keep it together. I'll show you why in a minute. Stay over there, you. It's a little difficult to cut it like this, right? So what you do, you let it go down. You let it go down like that. And then you continue doing the same thing, right? Now you're going to get to the top, and it's going to be a little difficult. So you go slowly. Look, I've been doing this 60 years. I still am careful. Remember, you've got to respect the knife. Otherwise, you cut yourself. People, they cut themselves. They're not paying attention. Okay, so now what I do, friends, I want to cut the pieces of onion because they're too long. You see, it's going to make it difficult in your pie to cut a slice of it. So what I do, if the onion is really big, I cut it in three. This is not too big, so I cut it in two. Okay, and right there now, my piece of onion. It's kind of like when I make an onion soup. Same deal. You see, I don't want the piece of onion to be too long so it fits in a spoon. Otherwise, you have the piece of onion that comes out of the spoon, and guess where it goes? Right here. You can tell when I eat onion soup. All right, friends, let's see what we got here. We want it to have a fairly hot temperature. Maybe 340, 350 is good enough. And we're going to put all those onions in here. Now you're going to say, mamma mia, that's a lot of onions. You know, if you make extra, so you make extra. And you're going to say, well, what am I going to do with the caramelized onions? You make to put on a tomato with serrano, to put on a hamburger, to put anywhere, my friends. Caramelized onions are delicious, delicious. Now, two or three things that are important, my friends. I'm going to take my time. Today I got nothing to do, so I'm going to take my time so I can teach you a couple of things. I know a lot of you know everything. You don't know everything, but you know a lot of stuff. I tell you what, I read the comment, and I'm, like, impressed. I'm going to replace this with this. I'm, like, wow, these guys are good. All right, so it's very good. You guys are really. I remember when I started the channel five years ago. I know the channel is older than that, but I didn't start it. Somebody else started it for me, but it's about five years since I started. And I remember the comment was totally different. Jack said six, six. The comment was totally different. I was asked questions that were totally different than today. I see right now you're educating yourself, and you're applying all the stuff you're learning, because at the end of the day, I always tell you, cooking is easy. Anybody can cook. By the way, you're supposed to put white pepper in there. But I don't like white pepper, so I use black pepper. But don't tell anybody, okay? They're not going to know anyway. Salt. Very important we put salt. The salt is going to help us draw the moisture. Matter of fact, what we are doing here, friends, it's important that we constantly twist. I mean twist, shake. It's important that we shake, all right? I was going to tell you something, and I forgot. Do you remember what I was going to tell them, Jack? No? Doesn't remember. Okay. Oh, yes. It's coming back. Shh. Don't tell me anything. Don't disturb me. It's important when you do this with the onion, you don't do this in a pot. Let me explain it. We are making the onion sweat. It's sweating the onion. That's what we do. We're sweating it. It's a culinary term. I know some of you are wondering, but it is a culinary term. We're making a sweat its juices. The water, we want the water out of there. The only way to do this effectively, it's really simple. Everything, what happened? Oh, here it is. Everything is very simple, my friend. The reason why we want to do it in a fry pan instead of a pot, I show you. I show you so you know what I'm talking about. I see a lot of people do this in a pot. When you do it in a pot like this, you notice right there, see? You notice all that moisture right there? This is water that escaped, and it escaped where? Over there, in the studio. If you do it in a pot, guess where it goes? It stays on top, recirculated. It takes forever to saute the onion in a pot versus doing it in a fry pan because the moisture escaped. It's pretty simple, you see? At the end of the day, you notice how everything I tell you, everything I teach you is so simple? Anybody can cook. All they have to know is the fundamentals, you know? All they have to do is know the fundamentals. So, friends, this is going to take a while. I don't care if I'm doing it in a fry pan, if I'm doing it in a pot. I got a lot of onion here, so this is going to take a while. So, I am not going to waste your time. We're going to wait, I say, a good 15-20 minutes. Maybe more, maybe more. I want them to be caramelized. I want them to be sweet. And I use regular Spanish onion, regular yellow onion. You could use Vidalia onion if you still have them where you live. They would be perfect for this. But Spanish onion, even a white onion, it would be perfectly fine. It's hard to tell the difference, I don't care what anybody tells you online, between a white and a Spanish onion. Very difficult to tell the difference. And a sweet onion is going to be a little sweeter, yes. But not that there is more sugar in a sweet onion, it just happens to have less sulfur. Sulfur is what makes an onion bite and have acidity to it. Oh, see all that moisture right there? It's not staying on the pot, it's going over there. It's going in the studio right there. So, friends, I'm going to let this happen, and I'll see you in about 20 minutes, maybe more. We'll see how long it's going to take. I'm going to keep track of it. I'm going to turn a clock watch on. Then you'll know exactly how long it took me to do it. See you in a minute. Friends, I'm about to start. If you take them out of the pan, I want to show you the process, okay? Because you turn them on, and you make them flat like that, and then every two or three, four minutes, don't wait too long. Depends how much heat you have and how big the frying pan is, okay? But I would say every two minutes. And then you flip them. You see, look, look. You see the bottom? See the bottom up around there? And I only left them like two minutes. So you have to be careful. So what I do, I flip them, you see? I flip them. It depends. I'm going to stop it now because they're good. But this is how you do it. You see, you make them flat like that. It's a simple process. Now, you know, you could also add a little bit of balsamic vinegar to this and put them on the side and keep them for your hamburger or things. Oh, mama mia, you can do so many cool things with Camelot, don't you? So they look like a puree, but they're not. They're still strings, you see? They're beautiful. And so it depends how brown you want them. I think for the pommes boulangeres, it's good enough right there. We've got enough color. We don't want it to be brown enough, so we turn the heat off. And then what I do is I take them and I put them in a lasagna pan. You got the lasagna pan over there? Yeah, okay, cool. I put them in a lasagna pan. And the reason why I do this, friends, let me just make sure. There you go. And the reason why I do this, friends, instead of putting them in a bowl, is because I want a lot of that steam to escape because this is still water. Especially if I'm going to make them in advance. If I'm going to make them in advance, friends, I want to make sure I do this because if I want to put them in the freezer, you can put them in the freezer 17 years, approximately. And I'm telling you, I use them all the time. They're fantastic. And if you put them in the freezer, you make sure you get rid of all the water. And how do you know you get rid of all the water? You put your hand on it and if you feel heat coming out, that's steam coming out. You want it out of there. And then you freeze them because if you freeze them with the water in it, the water is going to crystallize and it's going to break the consistency and you're going to have mush on you. Not so good. All right, so we're going to let them cool now a little bit and then I'm going to show you the potatoes, all right? So I'm going to let them cool so I can handle them. It's easier if they're cool. That's the beauty about this recipe. You can make them on your head, let them cool at room temperature, and when you're ready, you do the potatoes. See you in a minute. Just wanted to show you that. Okay, friends, now we are ready to put the whole thing together. Easy. Now, let me introduce you to the most dangerous tool in the kitchen. A mandolin. Be very careful. When you're using a mandolin, you don't talk to anyone, you don't think, you don't watch TV, you're just watching the mandolin and you're thinking very carefully of what you're doing. It's not dangerous if you use it correctly. If you use it incorrectly, it's very dangerous. Well, a hospital can tell you stories about it and a lot of professional chefs can tell you stories about their fingers getting caught in the mandolin because they were, what do you want? Uh-huh. So be careful. It's wonderful. The reason why it's a perfect tool is because it allows us to cut very thin. Now, can you do a mandolin cut with a knife? Of course you can. Number one, you keep your water in a potato. Keep your potato in the water. Okay, so then you don't need to worry about rinsing the slices of it because we don't want to rinse the slices. We want the starch that is inside because the starch inside is going to keep them together. So it's really, really important. So let's make a slice to start with. So you'll take a knife, friends, and you cut very thin sliced potatoes. See, you can do it. You just got to take your time. And you want to be able to, certainly you don't think I wasn't paying attention, you want to make sure you see your fingers underneath. Okay, that's a thing you want to do. Now, if you have a mandolin, a lot easier. But be very careful. My potato is dry already. Okay, be very careful. So you can use a mandolin. Keep your finger, you know, instead of having your finger like this, keep your palm. Keep your palm. See, now, also they come with a guard, most mandolins. See, look. Don't be afraid to use the guard. There's nothing wrong with that. You get all the way to the end with a guard. And, you know, after a while, and you see, look, look, you could never really do this. Friends, look at this. You see, you can never really do this with a knife. I don't care how good you are with a knife, you can't be that efficient with it, okay? This we'll save for later, for mashed potatoes. So now what do we do? Let's put the whole thing together, all right? I'm going to show you, and then I'm going to continue because this is going to take a while, my friends. I just want to show you the fundamental, eh? So now look. We take a little of our clarified butter, and we put it in the bottom. I brush it because I want to make sure I'm somewhat generous, and I want to make sure I don't miss anything at the beginning, you see? We'll go like this, right? And then we're going to take our potatoes. We're going to keep them together, you see? We're going to keep them together, and we're going to cut the bottom. Now, the bottom and the second layer and the third layer, it doesn't matter. The layer that matters the most is the one you put on top. You want to keep them fairly close together. It's going to be our base, you see? Like I said, this doesn't really matter in the bottom of it if you're not that precise, if you're not that meticulous. Nobody is going to say nothing, and if they don't like it, they can make their own pomme boulangerie. We cover the bottom here. Really simple, my friends. Make sure it covers everything, okay? We want to make sure there's no empty spaces. Hey, you, come back over here. Voila, voila, voila. No empty spaces, okay? So this is our base right there, my friends. What we're going to do now, we're going to take a little bit of salt, right? Just a little bit of salt and a little bit of black pepper and white pepper, actually. If you have it, right? Right there, my friends, simple. Then we're going to take a little bit of fresh thyme leaves. Just a little bit of fresh thyme leaves. Not too much, not too many. That's 17 of them. And then, my friends, an important element is to put a beef stock. This is the traditional way to do it. You don't have to put a beef stock. You can put a chicken stock, you can put a vegetable stock. It's up to you, my friends. Okay, and then we're going to take the caramelized onion and we're going to put a layer of caramelized onion. Right here on top, you see? This is why you remember how many onion I had, right? The whole bowl, big, full of the big bowl full of onion. Yeah, it was full of onion, all right? And look what's left. You see? That's why you can't be afraid. Put a lot of onion in there, my friends. You see? And we're going to continue like this. And we're going to mount them all together. You see? You can put it at the end if you want and just find it then. It's a lot nicer looking if we just kind of stay away from the border, but you can put it in the border if you want to. It doesn't really matter that much. And we got the time and we got everything already. We're done. Now, what we do is we cut one more potatoes. I don't want to take the one I already cut earlier. We dry it and we repeat the process. And again and again and again and again. Be careful. Now, a lot of people, what they do, first of all, they don't pay attention. And when accidents happen is when you slip. So, remember, firm, firm, and keep your fingers out of the way. And every so often, turn the potato the other way. You see? Up, turn it the other way. Otherwise, you're going to have an angle. You see? And do me a favor, friends. Don't try to be a hero. Use the guard. That's what it's for. You see, look. You got all the way to the end. And what's left over? Mashed potatoes. All right, my friends. I'm not going to bore you. I'm going to continue doing this. And then at this layer right here, we're going to put a little bit of clarified butter on those potatoes. And we're going to continue building it like this. Let me tell you, my friends, this takes a little time. But so does everything that it tastes good, right? If it tastes good, it's going to take a little time. And we got plenty of time. I'm going to put this guy in the middle. This guy in the middle, too. It's a little. That's why I like to use the big potatoes for the bottom. You see? I like to use the big potatoes for the bottom. And over here, I have more. What's the matter with me? I wonder about myself sometimes. But you know, the good thing is we are man friends. So if I mess up, so big deal. You know, I do it all the time. I do it all the time. You would think after 60 years in the kitchen, you don't mess up anymore? No, not at all. There you go. A little salt, a little pepper. Do it from a distance. So it doesn't go just in one area. I remember my old chef said, do it from a distance. He would go everywhere except where he wanted to show us. So look, put a little butter in there, my friends. Put a little butter. Those potatoes are going to be so happy. Yeah, you see that? And then I'm going to show you how we're going to close the dish, you watch. Here's a trick. Here's a reason for my madness. I'm telling you, my friends. All right, friends. Look. Oh, oh, you know what I forgot? Time. See, I told you. You see? You see, I told you. I told you I forget things. It's right here. You think I don't forget, right? No, no, no. No, I'm going to forget it. I may put too much. Not too much because otherwise, you know what? I'm not going to have enough to finish. I have to be careful. Isn't that amazing? With a little dish like this of potatoes, I could have done more on you. You never have enough on you. So I want to spread them out so I have enough. You see? Spread them out. There you go. Give it a little bit over there. All right. I'm going to continue. I'm going to mount all this, and I'll finish the dish with you. Let me just finish all this. Look at this, my friend. You like? Now, make sure you push down. See, look, look, look. See what's happening? It's all getting flatter. See? Isn't that a beauty? We're not finished. First, we've got to give it a little more butter. You can never have too much butter. That's all that is good. You just count. Count up. All right? Over there would have been good. This, this over there. Put a little bit of there, the fresh thyme. Just a few there and there. All right? And then, we have to keep the moisture in there, friends. And the only way to do that is to put a cover. Now, you can put a cover. If you're lucky enough to have a cover, you can do it. I forgot how big that is. What is that, about 10 inch? Or is that 12 maybe? 11, 10, 11. Yeah, it just happens to have a perfect cover. But if you don't have a perfect cover, we've got to do a cartouche. It's the only way. Okay? And I'll show you how to do this before. I'm going to show you. Let me take all this, friends, and put it out of the way. So, you know, I have a clean stage for you, my friends. I have a clean area to work. Let me clean all this up. And I'll show you. Cartouche is just a piece of parchment paper that is cut to the size of your dish. I just put a piece of potato in my washing bowl. Make sure you dry your cutting board very, very much. Because if you have a wet cutting board, you're going to have a tough time doing a cartouche with parchment paper. I'll show you. We now take the scissors, piece of parchment paper that is cut, that is folded. I'll show you. Just a piece of paper, right? Okay. You take it. You fold it in half. You know what? I'm not going to be able to redo it. Fold it in half, right? And then fold it in half again. And then fold it in half again and fold it in half again. I made a video where I showed you how to make them already. And that's why it's called a cartouche. And then we go in the middle. Here we have a point in the middle here. So we go from here to here. From here to here. And we cut. And we give it a little half a circle here. A little bit of a round thing. And this is a cartouche. And then I'll show you. And then you take a piece of scissors and you cut in the middle of it. And you have a cover that is going to fit right on top of it. You see, little friends? You see right there, my friends? And it goes right, right on top of it. You see? Now, I made a mistake. I always make them. So I'm going to show you. You know, I make them so you don't make them. I forgot to put more stock. I want to put a little bit more stock. Not much because, see, it's already pretty good. But you want to put just a little bit more. You see, just a little bit more. Right there. And then you push. And you want to make sure the stock has time not to come out on the top but to cover the whole thing. And this, my friend, is how you keep all the moisture in. Now, they're going to go in the oven for a long time. I got the oven going at 275 degrees Fahrenheit. Normally, I might put in a cartouche, but I'm lucky enough that I have a cover that fits right on top of this pan right there. This is a regular pot. Any cover will do. I just happen to have a cover for my fry pan that I use for this. Okay? And like I said, let me measure it for you to tell you exactly what it is, friends. I used to have a tape measure here. Yeah, it's a 10-inch. 10-inch. So this is a normal cover you'll have in any pots and pans, my friends. And we're going to keep it like that. We're going to keep it like that for a long time. It's going to go in the oven probably for about an hour and 15 minutes. We're going to start with that and we're going to see. And then I'll show you what else we do after that. We're going to make it look pretty at the end. Okay? So I'm going to clean up everything. I'm going to pop it in the oven. And then when it's ready to take out and do step number two, I'll show you what I'm going to do. Okay? So I'll see you in a little while. Okay, friends. I just took them out. One hour so far. And this is the first part of the cooking. We're going to take this out. And we're going to remove the cartouche. And we're going to cook them. We're going to cook them without a cover now. Because now we have all the moisture. They're cooked in the moisture. See how beautiful it is? They're cooked in the moisture. So now we're going to cook them without and finish cooking them. They're still a little firm at this point. They're still going to be firm. And so we're going to cook them and let all that beautiful juice, not all of it, but a lot of it evaporate. All right? So what I like to do is just, hey, you, come back over here. Don't mess up my design. And now we're going to dry them up and continue cooking them. Probably for about another half hour should be good. Now maybe 45 minutes. We'll see how it goes. So I'll see you in a little while. I'm going to put them back in the oven. Okay, friends. I just took them out. Total cooking time, probably an hour and a half, an hour and 45 minutes. Take your time. It's not something you're making really quick on a Wednesday night because the kids are hungry. It smells amazing. When you take it out, you're going to see a lot of the juice a little bit. See right there? You can still see it a little bit. But don't worry. The potatoes are going to soak it up. It's going to take a little time. The potatoes now have to relax and soak up whatever stock we have. And so it's going to take a little time for that to happen. It's best if you make it the day before you need them. And then you can reheat them. Because right now if you try to cut it, it's going to all fall apart. The stock has not been absorbed by the potatoes yet. So all that beautiful juices of stock and onion needs to be absorbed. So you should just check it out. And don't worry if there's still a little stock out there. You just got to check the potatoes with a toothpick. You take a toothpick. I had one earlier. And you have to go through no resistance. The potatoes have to be cooked for sure. An hour and a half should be enough. If you cut them thin enough like we did, you shouldn't have any problem whatsoever. Maybe your oven temperature is not quite what it's supposed to be. So that might take a little bit longer. But take your time. It's worth the wait, my friend. And like I said earlier, you don't want to do it with a beef stock. Do it with a chicken stock or do it with a vegetable stock. This is a perfect vegetarian dish to do if you have some people that are vegetarians. And that's a perfect dish for them to do. All right, friends. I'm going to let them cool. And I'm probably not going to cut them until tomorrow. Because I really want to make a nice slice of it. So I'll wait for it tomorrow. So I'll see you back tomorrow. Okay. Next day. Potatoes are out of the cooler. This is the way if you're going to do it in advance. I wanted to show you if you want to do it in advance, my friend. It's not that big of a deal. But I would recommend you make it if you want to serve them for a dinner party. You make them in advance. So they're out of the cooler. They're about 40 degrees now. They're congealed, you see. They're dull looking. And that's just the way it is. Now we're going to warm them up until they get to about 150 degrees internal temperature. I got my oven at about 250. I want to do it very low temperature. If you have a cover, use it. If you don't have a cover, wrap it up with aluminum foil. Put a little butter on the outside of your aluminum foil and put it on there. Okay. On the inside of the aluminum foil. Bake them however long it takes. For your oven, it depends how big your dish is, how thick your dish is. It's going to take however long it's going to take. It could take about 30 minutes. I would assume it would take about 30 minutes. Or you can eat them right after you make them also. Nothing wrong with that. You let them cool a little bit so you can slice it. Remember, it's not going to be like a slice of pie because that's just the way it is. See right now. Remember how moist it was and they soaked up all of the potatoes, soaked up all the beautiful juices of the stock and the onion. It's going to be delicious. All right, friends. Here we have it. I'll put them in the oven now and I'll come back finally to eat them when they are out of the oven at about 150 degrees, which is not too hot. We'll be able to eat them and enjoy them. See you in a little while. Okay, friends. It's been in the oven 45 minutes. It takes forever. Because you want to do it slow. And, you know, I was looking at it the first 15 minutes. It was getting kind of brown, so I made another cartouche on top of it to stop from getting too brown on top, and you may have to do that. Unless you do it at 200 for like an hour and a half. So if you have the time, very low oven for a long time, or a little higher temperature, but you're going to have to watch that otherwise they'll brown the top too much. Okay. And now I probably could leave it a little hotter. I could make it a little hotter. I turned the oven off. Now it was up again. So I just put another cartouche in because the top was not enough to stop from browning. So I didn't want it to be too brown. So you check it. And now we want to make it look a little prettier. A little bit, a little bit, a little bit, a little bit. So I got to, yeah, I can leave it here. Yeah, we're good. I can leave it here. I have a little bit of the clarified butter. You see, a little makeup right there. Just a little bit. You don't want to put too much in it. Just a little bit, you see. I said just a little bit, and I'm browning it with it. And then we're going to put, so like I said, you could do also individual. At the restaurant, we had those little dishes. We used to make them individual. And whatever cook was late that day, he was on duty to make the boulanger, the boulanger. Oh, God, I'm never going to be late. They all would say that. And then you can put, sprinkle some fresh thyme leaves because the ones that I've cooked for a while, they look like black specks. And then, you know, you make a look however you want. You put little thyme leaves in there like this, you know. Put however you want, you know. And you got yourself your pomme boulanger. And then we're going to eat them. And, you know, you're not going to get a perfect slice. It's just going to eat them. You know, they're not going to get a perfect slice of it, but we're going to cut them. And then we're going to, I can test the onion right here already, my friends. I can smell the onion. Yeah. Like I said, it's not going to be a perfect slice. It's just going to be a slice, the best that we can get it, as a serving. As a serving right there, my friends. And voila. Yeah, more potatoes in there. It's not exactly the prettiest serving, but we don't care pretty. I mean, we do care. And like I said, you can also slice them when they're cold. Of course, you can do exactly the same thing with this. That'll be perfectly fine. You see, and this, my friends. It's not too hot. This is delicious. I'm telling you, my friends. This is probably one of the best potato dish you can possibly make. As long as you like onion. If you don't like onion, skip it. Make a potato gratin. My friends, I hope you liked it. I know it's always a little bit involved. It's a little bit, but at least you make a potato de mi history. It's got over 200 years old. It's probably one of the oldest, probably older than that. Probably 300, 400, I don't know how many years. They didn't record it at the time. It's probably one of the oldest potato recipe you can possibly make. And it's absolutely delicious. Hope you enjoyed. Remember, thumbs up if you like the video. Don't forget to subscribe to the channel. And don't forget to ring the bell. Ring the bell. Thanks for watching, my friends. The slices didn't look very good because they stay pretty hot. But I know they got the idea. The caramelized onion and the beef stock make it absolutely fantastic. I hope they make it and they enjoy it because it's really delicious. Mm, wonderful.