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.
29K 2 5 4
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Last modified on: April 5th 2020

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For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
29 min.1 hour 7 min.1 hour 36 min.
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Step by step recipe


Stage 1 - 8 min.
Boulangère potatoes
Cut 300 ml belly (streaky) bacon into strips about 1.5 inches (3 cm) long.

Stage 2 - 12 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 1 litre 200 ml 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 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 350 ml chicken stock to 3/4 the depth of the dish. Top with 51.6 mls 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
Whole recipe
Energetic valueProteins CarbohydratesFats
3,173 Kcal or 13,285 Kj56 gr268 gr253 gr
159 %22 %25 %38 %
Per 100 g
Energetic valueProteins CarbohydratesFats
155 Kcal or 649 Kj3 gr13 gr12 gr
8 %1 %1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
529 Kcal or 2,215 Kj9 gr45 gr42 gr
26 %4 %4 %6 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 6 people : 4.45 €
  • Per person : 0.74 €

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)
PotatoesPotatoes: You can get more informations, or check-out other recipes which use it, for example: Hearty potato and ham gratin, Warm Leek and Potato Salad, Crème de foie gras, Potato gratin, Cervelas salad, ... All
Onion fondueOnion fondue: You can get more informations, or check-out other recipes which use it, for example: Stuffed Mushrooms, Eggs meurette, Eggs in tomato shells, Montlebon toast, Rosemary steamed fish, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Risotto-style celeriac, Mussels with arroz negro, Hearty leek and sprout soup, Soup Cornouaillaise, Turmeric risotto, ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Involtini-Style Filet Mignon , Chicken club sandwich, Avengers' potatoes, "Land and sea" kebabs, Tartiflette, ... 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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