1,459 easy and fully explained recipes, with +66K photos and 78 videos

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.

36 K 2× 4/5 (5 reviews)

1 hour 40 min. difficulté

Average

4.65 €

12 people

7 Ingredients

Last modified on: April 5^th 2020

For 12 people, you will need:

1 2 ²⁄₃ cups belly (streaky) bacon
2 10 cups potatoes
3 teaspoon Onion fondue
4 3 cups chicken stock
5 ½ cup butter
6 salt
7 pepper

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

Metric weight Metric volumes

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 2 ²⁄₃ cups 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 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.

Stage 6 - 2 min.

Preheat the oven to 390°F (200°C).

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 3 cups 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

	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 %

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 Change to a man

Possible allergens in this recipe: Milk

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)

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 29^th 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 10^th 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 24^th 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 24^th 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 30^th 201962 K 1 hour 20 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.