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 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
How long will 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 300 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 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.
When lightly browned, salt and set aside.
Stage 6 - 2 min.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,618 Kcal or 15,148 Kj | 118 gr | 680 gr | 536 gr |
| 181 % | 45 % | 64 % | 81 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 151 Kcal or 632 Kj | 5 gr | 28 gr | 22 gr |
| 8 % | 2 % | 3 % | 3 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 603 Kcal or 2,525 Kj | 20 gr | 113 gr | 89 gr |
| 30 % | 8 % | 11 % | 14 % |
How much will it cost?
- For 6 people : 4.63 €
- 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: Sarladaise potatoes, Mushroom velouté, Hot box cheese , Maroilles cheese quiche, Pork roast with herbs, ... All |
 | Onion fondue: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, Montlebon toast, Eggs meurette, Loaf for "les filles'", Rosemary steamed fish, ... All |
 | Chicken stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Hearty leek and sprout soup, Mussels with arroz negro, Risotto-style celeriac, Turmeric risotto, ... All |
 | Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Meatballs, Cassoulet, Winemaker's toast, Avengers' potatoes, Confit of carrots with bacon, ... All |
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