1,236 easy and fully explained recipes, with 25,103 photos and 76 videos

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.

13K 2 5 4

Last modified on: April 5^th 2020

Keywords for this recipe:Potatoes Baker Oven Bacon Broth Onion

For 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

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

Change measures: Metric

Metric weight Metric volumes

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 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.

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.

Stage 6 - 2 min.

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.

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.

Keeping

Several days in the fridge, covered with plastic film.

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 %

% 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?

For 6 people : 4.63 €
Per person : 0.77 €

Change currency:

Note : These prices are only approximate.

Source

Based on a recipe from the Ferrandi school.

This recipe uses (among others)

	Potatoes: You can get more informations, or check-out other recipes which use it, for example: Creamy "terre et mer" pots, Cervelas salad, Comtoise tart for Seàn, Morteau sausage, Ramekins of duchess potatoes, ... All
	Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Rosemary steamed fish, Eggs meurette, Loaf for "les filles'", Stuffed Mushrooms, ... All
	Chicken stock: You can check-out other recipes which use it, like for example: Risotto-style celeriac, Turmeric risotto, Mussels with arroz negro, Soup Cornouaillaise, Hearty leek and sprout soup, ... All
	Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Melt-in-the mouth meat and vegetables in a sealed casserole, Hamburgers, Pâté de campagne, Potted meat (rillettes), Stuffed pumpkin gratin, ... All

Other recipes you may also like

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.2 7 days 15 min. April 3^rd 2020

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
288K4 2 hours 30 min. July 4^th 2018

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
378K4.4 2 hours 49 min. February 5^th 2015

4 pears salad with vanilla

It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.
189K4.2 37 min. February 21^th 2011

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
645K 303.9 36 min. January 27^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Your 2 comments or questions on this recipe

So kind of you, thank's back.
Posted by jh april 5^th 2020 at 16:50 (n° 2)
Love your recipes and the easy way you describe the steps required. Thank you.
Posted by Christine april 5^th 2020 at 15:04 (n° 1)

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.