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
18 people
7 IngredientsLast modified on: April 5th 2020
For 18 people, you will need:
- 1
900 g belly (streaky) bacon - 2
3 kgs 600 g potatoes - 3
1 kg 500 g onion fondue - 4
1 litre 50 ml chicken stock - 5
150 g butter - 6
salt - 7
pepper - Total weight: 7,200 grams
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 900 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.
Set aside.
Stage 3 - 5 min.
Peel and slice 3 kgs 600 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.
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 1 kg 500 g onion fondue in the bottom.
Butter a gratin dish and spread 1 kg 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 1 litre 50 ml chicken stock to 3/4 the depth of the dish. Top with 150 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 | 350 RDI=140 % | 2,040 RDI=190 % | 1,610 RDI=240 % | 10,850 RDI=540 % | 45,440 RDI: 540 % |
| 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 18 people : 13.90 €
- 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.
This recipe uses (among others)
Potatoes
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Onion fondue
You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Eggs meurette, Rosemary steamed fish, Stuffed Mushrooms, Montlebon toast, ... See them all 7
Chicken stock
Like these other recipes: Soup Cornouaillaise, Hearty leek and sprout soup, Mussels with arroz negro, Turmeric risotto, Risotto-style celeriac, ... See them all 5
Belly (streaky) bacon
Like these other recipes: Pâté de campagne, Sunday night pasta, Eggs Arsène, Melt-in-the mouth meat and vegetables in a sealed casserole, Avengers' potatoes, ... See them all 31
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