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.
37 K 4/5 (5 reviews)
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Last modified on: April 5th 2020
For 6 people, you will need:

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Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 7 min.
All in all: 1 hour 40 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 - 15 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.
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=50 %680 RDI=60 %540 RDI=80 %3,620 RDI=180 %15,150 RDI: 180 %
Per 100 g4 RDI=2 %30 RDI=3 %20 RDI=3 %150 RDI=8 %630 RDI: 8 %
Per person20 RDI=8 %110 RDI=10 %90 RDI=10 %600 RDI=30 %2,520 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 4.65 €
  • Per person : 0.80 €

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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)
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The 2 comments already posted 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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