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.
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Last modified on: April 5th 2020
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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.
Preparation 30 min.
Cooking 1 hour 7 min.
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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.
Boulangère potatoes : Stage 1
Cut 300 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.

Stage 2 - ⌛ 15 min.
Boulangère potatoes : Stage 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.

Stage 3 - ⌛ 5 min.
Boulangère potatoes : Stage 3
Peel and slice 1 kg 200 g potatoes (not too thinly), then rinse...

Stage 4 - ⌛ 2 min.
Boulangère potatoes : Stage 4
...and dry them.

Stage 5 - ⌛ 15 min.
Boulangère potatoes : Stage 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.

Stage 6 - ⌛ 2 min.
Boulangère potatoes : Stage 6
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 : Stage 7
Stand the potato slices vertically, tightly packed with the bacon pieces between.

Stage 8 - ⌛ 2 min.
Boulangère potatoes : Stage 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.

Stage 9 - ⌛ 40 min.
Boulangère potatoes : Stage 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.
Keeping: Several days in the fridge, covered with plastic film.
Source: Based on a recipe from the Ferrandi school.
Nutritional information
Proteins CarbohydratesFats CaloriesEnergy
Per 100 g4 g RDI=8 %28 g RDI=11 %22 g RDI=31 %150 kcal RDI=8 %631 kJ RDI=8 %
Per person19 g RDI=30 %113 g RDI=43 %89 g RDI=122 %602 kcal RDI=30 %2,524 kJ RDI=30 %
Whole recipe118 g RDI=182 %679 g RDI=257 %535 g RDI=734 %3,617 kcal RDI=181 %15,146 kJ RDI=181 %
Whole recipe
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
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.
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The 2 comments already posted on this recipe
  • Love your recipes and the easy way you describe the steps required. Thank you.
    Posted by Christine april 5th 2020 at 15:04 n° 2
  • So kind of you, thank's back.
    Posted by jh Auteur april 5th 2020 at 16:50 n° 1

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