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
12 people
7 IngredientsLast modified on: April 5th 2020
For 12 people, you will need:
- 1
1 lb + 5.1 oz belly (streaky) bacon - 2
5 lb + 4.5 oz potatoes - 3
Onion fondue - 4
1 lb + 8.6 oz chicken stock - 5
3.6 oz butter - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 7 min.
All in all: 1 hour 40 min.
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 1 lb + 5.1 oz 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 5 lb + 4.5 oz 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 1 lb + 8.6 oz chicken stock to 3/4 the depth of the dish. Top with 3.6 oz 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 | 240 RDI=90 % | 1,360 RDI=130 % | 1,070 RDI=160 % | 7,240 RDI=360 % | 30,290 RDI: 360 % |
| 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 % |
How much will it cost?
- For 12 people : 9.25 €
- 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)
Potatoes
Like these other recipes: Potato gratin, Late Winter Soup with Fresh Spinach, Hotpot my grandmother's way , Valay salad, Salt cod brandade, ... See them all 79
Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Eggs meurette, Stuffed Mushrooms, Rosemary steamed fish, Eggs in tomato shells, ... See them all 6
Chicken stock
Like these other recipes: Hearty leek and sprout soup, Soup Cornouaillaise, Turmeric risotto, Mussels with arroz negro, Risotto-style celeriac, ... See them all 5
Belly (streaky) bacon
Like these other recipes: Melt-in-the mouth meat and vegetables in a sealed casserole, Potato wallets, Ardennes Salad, Pâté de campagne, Chicken club sandwich, ... See them all 30
Other recipes you may also like
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.December 29th 2019378 K 24 35 min.
Brioche feuilletée (flaky brioche)
For brioche feuilletée (or flaky brioche), the brioche dough is treated like puff pastry, with layers of butter incorporated by repeated turning and rolling. Coarse sugar crystals add a sweet crunchiness. Needless to say, this is very rich and quite irresistible.November 10th 2013120 K 24.6 3 hours 50 min.
Tomato foccacia
Foccacia is an open-textured Italian bread. The French sometimes refer to it as the Italian fougasse. This version is made with preserved tomatoes, green olives and parmesan.October 24th 201779 K4.3 4 hours 55 min.
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.October 24th 201750 K4.1 2 hours 50 min.
Mexican tart
This unusual tart features two star ingredients of South American cuisine: red kidney beans and avocado. The shortcrust pastry case is filled with a red bean and onion purée, then topped with sliced avocado dressed with lime and garnished with fresh coriander.December 30th 201962 K 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
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.
The 2 comments already posted on this recipe