1,527 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Boulangère potatoes

Name: Boulangère potatoes
Prep time: 29 min
Cook time: 1 h 7 min
Total time: 1 h 36 min
Yield: 6 people
Cuisine: French
Ingredients: 300 g belly (streaky) bacon; 1 kg 200 g potatoes; 500 g onion fondue; 350 ml chicken stock; 50 g butter; salt; pepper

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.

54 K 2× 4/5 (5 reviews)

1 hour 40 min. difficulté

Average

4.65 €

6 people

7 Ingredients

Last modified on: April 5^th 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.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

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.

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.

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	120 RDI=50 %	680 RDI=60 %	540 RDI=80 %	3,620 RDI=180 %	15,150 RDI: 180 %
Per 100 g	4 RDI=2 %	30 RDI=3 %	20 RDI=3 %	150 RDI=8 %	630 RDI: 8 %
Per person	20 RDI=8 %	110 RDI=10 %	90 RDI=10 %	600 RDI=30 %	2,520 RDI: 30 %

Possible allergens in this recipe: milk

How much will it cost?

For 6 people : 4.65 €
Per person : 0.80 €

Change currency:

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)

Other recipes you may also like

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016254 K4.4 2 hours 2 min.

Fresh mint ice-cream

This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example.

February 21^th 2011545 K4.6 1 hour 35 min.

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available...

October 3^rd 20191.61 M 714.6 2 hours 40 min.

Fruit coulis (fruit purée)

Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it.

October 20^th 2012793 K 43 25 min.

Blackcurrant liqueur

The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc.

August 3^rd 2013877 K 44.7 55 min.

News list of cooking-ez.com

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

The 2 comments already posted 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.