Boulangère potatoes
This great classic of French home cooking consists of sliced potatoes with slivers of bacon between, on a bed of onion fondue, moistened with poultry (or beef) stock and baked in the oven.
It takes a fairly long time, but is so good, and reheats very well.
It takes a fairly long time, but is so good, and reheats very well.
Last modified on: April 5th 2020
Keywords for this recipe:For 6 people, you will need:
- 1
300 ml belly (streaky) bacon - 2
1 litre 200 ml potatoes - 3
Onion fondue - 4
350 ml chicken stock - 5
51.6 mls butter - 6
salt - 7
pepper
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 1 hour 7 min. | 1 hour 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Cut 300 ml belly (streaky) bacon into strips about 1.5 inches (3 cm) long.
Stage 2 - 12 min.
Lightly brown the bacon on both sides in a frying pan on high heat, without any added fat. Do this in batches if necessary.
Set aside.
Set aside.
Stage 3 - 5 min.
Peel and slice 1 litre 200 ml potatoes (not too thinly), then rinse...
Stage 4 - 2 min.
...and dry them.
Stage 5 - 15 min.
Using the same pan as for the bacon, without cleaning it, add a little oil and fry the potato slices on both sides (in batches if necessary).
When lightly browned, salt and set aside.
When lightly browned, salt and set aside.
Stage 6 - 2 min.
Stage 7 - 10 min.
Stand the potato slices vertically, tightly packed with the bacon pieces between.
Stage 8 - 2 min.
Salt lightly and pepper generously. Pour in 350 ml chicken stock to 3/4 the depth of the dish. Top with 51.6 mls butter in slivers.
Stage 9 - 40 min.
Bake for about 30 to 40 minutes.
Remarks
The name "boulangère" (feminine form of French for baker) dates back to the late 19th or early 20th century. During this period, the village baker, once the loaves were baked, would cook dishes left by local women on their way to mass or work in the fields. This was a good way to use the residual heat in the oven. Sadly, those times are no more.
Keeping
Several days in the fridge, covered with plastic film.
Source
Based on a recipe from the Ferrandi school.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,173 Kcal or 13,285 Kj | 56 gr | 268 gr | 253 gr |
| 159 % | 22 % | 25 % | 38 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 155 Kcal or 649 Kj | 3 gr | 13 gr | 12 gr |
| 8 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 529 Kcal or 2,215 Kj | 9 gr | 45 gr | 42 gr |
| 26 % | 4 % | 4 % | 6 % |
How much will it cost?
- For 6 people : 4.45 €
- Per person : 0.74 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Grated potato cakes, Ramekins of duchess potatoes, Crème de foie gras, Hotpot my grandmother's way , "Day After Pork Belly" Soup, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Stuffed Mushrooms, Montlebon toast, Loaf for "les filles'", Rosemary steamed fish, ... All |
 | Chicken stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Mussels with arroz negro, Risotto-style celeriac, Hearty leek and sprout soup, Turmeric risotto, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Stuffed pumpkin gratin, Larded pork tenderloin, Melt-in-the mouth meat and vegetables in a sealed casserole, "Land and sea" kebabs, Surf and turf club sandwich, ... All |
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Your 2 comments or questions on this recipe
- So kind of you, thank's back.Posted by jh april 5th 2020 at 16:50 (n° 2)
- Love your recipes and the easy way you describe the steps required. Thank you.Posted by Christine april 5th 2020 at 15:04 (n° 1)
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