1,497 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.

43 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

For this recipe: I want to make it (465×) I made it (544×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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 g 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

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 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 g 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=50 %	680 RDI=60 %	540 RDI=80 %	3,620 RDI=180 %	15,150 RDI: 180 %
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 6 people : 4.65 €
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

Caramelised apple pie

Apple pie made with caramelised apples.
September 11^th 2018261 K4.3 1 hour 55 min.

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 13^th 2010231 K4.6 25 min.

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 21^th 2017467 K4.2 2 hours 15 min.

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 23^th 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 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 21^th 2011128 K5

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.