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.
4,978 23.7/5 for 3 ratings
Grade this recipe: Last modified on: April 5th 2020
To serve 6 people, you will need:
- 0
300 g belly (streaky) bacon - 1
1 kg 200 g potatoes - 2
500 g Onion fondue - 3
350 ml chicken stock - 4
50 g butter - 5
salt - 6
pepper - Total weight: 2,400 grams
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge, covered with plastic film.Step by step recipe
Stage 1 - 8 min.
Cut 300 g 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 kg 200 g 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 50 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,208 Kcal or 13,431 Kj | 58 gr | 270 gr | 256 gr |
| 160 % | 22 % | 25 % | 39 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 134 Kcal or 561 Kj | 2 gr | 11 gr | 11 gr |
| 7 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 535 Kcal or 2,240 Kj | 10 gr | 45 gr | 43 gr |
| 27 % | 4 % | 4 % | 6 % |
How much will it cost?
- For 6 people : 4.63 €
- Per person : 0.77 €
Note : These prices are only approximate.
Source
Based on a recipe from the Ferrandi school.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Salt cod brandade, Super-green, super-thrifty soup, Comtoise tart for Seàn, Turnip top soup, Leek and potato soup, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Eggs meurette, Eggs in tomato shells, Stuffed Mushrooms, Loaf for "les filles'", ... All |
| Chicken stock: You can check-out other recipes which use it, like for example: Turmeric risotto, Mussels with arroz negro, Risotto-style celeriac, ... All |
| Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Tartiflette, Avengers' potatoes, Fried egg in bread, Pâté de campagne, Potato wallets, ... All |
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