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 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 kg 50 g chicken stock - 5
150 g butter - 6
salt - 7
pepper - Total weight: 7,200 grams
How long does 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 900 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 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 kg 50 g 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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 9,623 Kcal or 40,290 Kj | 174 gr | 809 gr | 767 gr |
| 481 % | 67 % | 76 % | 116 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 134 Kcal or 561 Kj | 2 gr | 11 gr | 11 gr |
| 7 % | 1 % | 1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 535 Kcal or 2,240 Kj | 10 gr | 45 gr | 43 gr |
| 27 % | 4 % | 4 % | 6 % |
How much will it cost?
- For 18 people : 13.88 €
- 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: Piedmont salad, Chicken breasts with tarragon, Potato and broccoli gratin, Fillets of sole Dieppoise, Express sauerkraut, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Rosemary steamed fish, Montlebon toast, Stuffed Mushrooms, Eggs meurette, Loaf for "les filles'", ... All |
 | Chicken stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Mussels with arroz negro, Hearty leek and sprout soup, Risotto-style celeriac, Turmeric risotto, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Fried egg in bread, Roast beef "like they do it in Santa Fe", Cured Pork Belly With Lentils, Potato wallets, Melt-in-the mouth meat and vegetables in a sealed casserole, ... All |
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Your 2 comments or questions 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)
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