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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.

46 K 2× 4/5 (5 reviews)

1 hour 40 min. difficulté

Average

4.65 €

6 people

7 Ingredients

Last modified on: April 5^th 2020

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For 6 people, you will need:

1 300 g belly (streaky) bacon
2 1 kg 200 g potatoes
3 500 g onion fondue
4 350 ml chicken stock
5 50 g butter
6 salt
7 pepper
Total weight: 2,400 grams

Change to the quantities for:

2 people 3 people 6 people 12 people 18 people

Change measures:

Metric

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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 300 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.

Stage 3 - 5 min.

Peel and slice 1 kg 200 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.

Stage 6 - 2 min.

Preheat the oven to 390°F (200°C).

Butter a gratin dish and spread 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 350 ml chicken stock to 3/4 the depth of the dish. Top with 50 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	120 RDI=30 %	680 RDI=50 %	540 RDI=60 %	3,620 RDI=130 %	15,150 RDI: 130 %
Per 100 g	4 RDI=1 %	30 RDI=2 %	20 RDI=3 %	150 RDI=6 %	630 RDI: 6 %
Per person	20 RDI=6 %	110 RDI=8 %	90 RDI=10 %	600 RDI=20 %	2,520 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Milk

How much will it cost?

For 6 people : 4.65 €
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.

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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

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