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.
43 K 4/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: April 5th 2020
For 18 people, you will need:

Change to the quantities for:
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.
Boulangère potatoes
Cut 900 g belly (streaky) bacon into strips about 1.5 inches (3 cm) long.

Stage 2 - 15 min.
Boulangère potatoes
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
Peel and slice 3 kgs 600 g potatoes (not too thinly), then rinse...

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

Stage 5 - 15 min.
Boulangère potatoes
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
Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread 1 kg 500 g onion fondue in the bottom.

Stage 7 - 10 min.
Boulangère potatoes
Stand the potato slices vertically, tightly packed with the bacon pieces between.

Stage 8 - 2 min.
Boulangère potatoes
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.
Boulangère potatoes
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 recipe350 RDI=140 %2,040 RDI=190 %1,610 RDI=240 %10,850 RDI=540 %45,440 RDI: 540 %
Per 100 g4 RDI=2 %30 RDI=3 %20 RDI=3 %150 RDI=8 %630 RDI: 8 %
Per person20 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 18 people : £11.70
  • Per person : £0.65

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
Caramelised apple pie
Caramelised apple pie
Apple pie made with caramelised apples.
September 11th 2018261 K4.3 1 hour 55 min.
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010231 K4.6 25 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017467 K4.2 2 hours 15 min.
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23th 2017567 K5 2 days 16 hours 30 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011128 K5
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted on this recipe
  • So kind of you, thank's back.
    Posted by jh april 5th 2020 at 16:50 n° 2
  • Love your recipes and the easy way you describe the steps required. Thank you.
    Posted by Christine april 5th 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.
I am not a leaving thing
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.

Back to top of page