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.
30K 2 5 4
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Last modified on: April 5th 2020

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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
Cut 300 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.

Stage 2 - 12 min.
Boulangère potatoes
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
Peel and slice 1 kg 200 g potatoes (not too thinly), then rinse...

Stage 4 - 2 min.
Boulangère potatoes
...and dry them.

Stage 5 - 15 min.
Boulangère potatoes
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
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
Stand the potato slices vertically, tightly packed with the bacon pieces between.

Stage 8 - 2 min.
Boulangère potatoes
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
Bake for about 30 to 40 minutes.
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.
Several days in the fridge, covered with plastic film.
Based on a recipe from the Ferrandi school.
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).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 4.63 €
  • Per person : 0.77 €

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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)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Baked potoatoes with herb butter or cream , Pork Chops Champvallon style, Hot box cheese , Green bean purée, Roast in the bag pork with fondant vegetables., ... All
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Stuffed Mushrooms, Rosemary steamed fish, Montlebon toast, Loaf for "les filles'", Eggs in tomato shells, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Risotto-style celeriac, Turmeric risotto, Mussels with arroz negro, Soup Cornouaillaise, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Avengers' potatoes, "Land and sea" kebabs, Stuffed pumpkin gratin, Eggs Arsène, Rabbit terrine, ... 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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