Boulangère potatoes


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.
10,106 24/5 for 5 ratings
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Last modified on: April 5th 2020

For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
29 min.1 hour 7 min.1 hour 36 min.
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Step by step recipe


Stage 1 - 8 min.
Boulangère potatoes : Photo of step #1
Cut 300 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.

Stage 2 - 12 min.
Boulangère potatoes : Photo of step #2
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.

Stage 3 - 5 min.
Boulangère potatoes : Photo of step #3
Peel and slice 1 kg 200 g potatoes (not too thinly), then rinse...

Stage 4 - 2 min.
Boulangère potatoes : Photo of step #4
...and dry them.

Stage 5 - 15 min.
Boulangère potatoes : Photo of step #5
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.

Stage 6 - 2 min.
Boulangère potatoes : Photo of step #6
Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread 500 g Onion fondue in the bottom.

Stage 7 - 10 min.
Boulangère potatoes : Photo of step #7
Stand the potato slices vertically, tightly packed with the bacon pieces between.

Stage 8 - 2 min.
Boulangère potatoes : Photo of step #8
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.
Boulangère potatoes : Photo of step #9
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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
3,208 Kcal or 13,431 Kj58 gr270 gr256 gr
160 %22 %25 %39 %
Per 100 g
Energetic valueProteins CarbohydratesFats
134 Kcal or 561 Kj2 gr11 gr11 gr
7 %1 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
535 Kcal or 2,240 Kj10 gr45 gr43 gr
27 %4 %4 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe from the Ferrandi school.

More recipes?

This recipe uses (among others)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Smoky potato and potimarron gratin, Big knife-cut chips (French fries) , Maroilles cheese quiche, Salt cod brandade, ... All
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Loaf for "les filles'", Eggs in tomato shells, Montlebon toast, Stuffed Mushrooms, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Turmeric risotto, Risotto-style celeriac, Mussels with arroz negro, Hearty leek and sprout soup, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Larded pork tenderloin, Cassoulet, "Land and sea" kebabs, Potato wallets, Tartiflette, ... All

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