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.
Last modified on: April 5th 2020
Keywords for this recipe:For 12 people, you will need:
- 1
0 kg 2 g belly (streaky) bacon - 2
10 cups potatoes - 3
teaspoon Onion fondue - 4
0 litre 3 ml chicken stock - 5
½ cup butter - 6
salt - 7
pepper
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 29 min. | 1 hour 7 min. | 1 hour 36 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Cut 0 kg 2 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.
Stage 2 - 12 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 10 cups 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.
Preheat the oven to 390°F (200°C).
Butter a gratin dish and spread teaspoon Onion fondue in the bottom.
Butter a gratin dish and spread teaspoon 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 0 litre 3 ml chicken stock to 3/4 the depth of the dish. Top with ½ cup 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,235 Kcal or 30,291 Kj | 236 gr | 1,360 gr | 1,071 gr |
| 362 % | 91 % | 128 % | 162 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 151 Kcal or 632 Kj | 5 gr | 28 gr | 22 gr |
| 8 % | 2 % | 3 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 603 Kcal or 2,525 Kj | 20 gr | 113 gr | 89 gr |
| 30 % | 8 % | 11 % | 14 % |
How much will it cost?
- For 12 people : 9.25 €
- Per person : 0.77 €
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: You can get more informations, or check-out other recipes which use it, for example: Baked potatoes with poached egg and tuna sauce , Potato gratin, Ramekins of duchess potatoes, Boeuf (beef) bourguignon, Pan-baked hash brown (Hash-brown casserole), ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Stuffed Mushrooms, Rosemary steamed fish, Eggs meurette, Montlebon toast, ... All |
 | Chicken stock: You can check-out other recipes which use it, like for example: Mussels with arroz negro, Turmeric risotto, Hearty leek and sprout soup, Soup Cornouaillaise, Risotto-style celeriac, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: "Land and sea" kebabs, Potato wallets, Melt-in-the mouth meat and vegetables in a sealed casserole, Avengers' potatoes, Stuffed pumpkin gratin, ... All |
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.387K5 38 min. December 18th 2018
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.334K4 1 hour 6 min. May 22th 2016
Smooth mixed vegetable soup
Any vegetables you have, cut into small pieces, mixed with a shallot cooked in butter, cooked together then blended. Even better when it's cold outside.337K4.4 2 hours 3 min. January 3rd 2014
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.363K 154 48 min. October 13th 2010
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)
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