Boulangère potatoes

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
29 min.	1 hour 7 min.	1 hour 36 min.

Step by step recipe

• 1: Cut 300 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.
• 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.
• 3: Peel and slice 1 kg 200 g potatoes (not too thinly), then rinse...
• 4: ...and dry them.
• 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.
• 6: Preheat the oven to 390°F (200°C).
  Butter a gratin dish and spread 500 g Onion fondue in the bottom.
• 7: Stand the potato slices vertically, tightly packed with the bacon pieces between.
• 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.
• 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.

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