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.
1 hour 40 min.
Average
4.65 €
6 people
7 IngredientsLast modified on: April 5th 2020
For 6 people, you will need:
- 1
300 g belly (streaky) bacon - 2
1 kg 200 g potatoes - 3
500 g onion fondue - 4
350 ml chicken stock - 5
50 g butter - 6
Salt - 7
Pepper - Total weight: 2,400 grams
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.
Cut 300 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.
Stage 2 - ⌛ 15 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.
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 recipe | 118 RDI=182 % | 679 RDI=257 % | 535 RDI=734 % | 3,617 RDI=181 % | 15,146 RDI: 181 % |
| Per 100 g | 4 RDI=8 % | 28 RDI=11 % | 22 RDI=31 % | 150 RDI=8 % | 631 RDI: 8 % |
| Per person | 19 RDI=30 % | 113 RDI=43 % | 89 RDI=122 % | 602 RDI=30 % | 2,524 RDI: 30 % |
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)
Potatoes
Like these other recipes: Potato gratin, Real home-made chips* , Smooth mixed vegetable soup, Pan-baked hash brown (Hash-brown casserole), "Haute patate" green beans, ... See them all 91
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Loaf for "les filles'", Eggs meurette, Baked Camembert, Rosemary steamed fish, ... See them all 7
Chicken stock
Like these other recipes: Celery risotto, Hearty leek and sprout soup, Risotto-style celeriac, Turmeric risotto, Mussels with arroz negro, ... See them all 7
Belly (streaky) bacon
Like these other recipes: Chicken club sandwich, Rillons de Tours, Potatoes with bacon and herbs, Roast beef "like they do it in Santa Fe", Confit of carrots with bacon, ... See them all 32
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