My spin on a classic French dish.
Translated as ” potatoes from the baker,” pommes boulangere originated in France centuries ago when in-home ovens were not a thing yet, and the baker will bake the citizen’s town dishes.
The small towns in the rural areas had a baker equipped with relatively wide terracotta ovens.
They baked the bread all week long for sale to the community, and on Sunday, they opened the oven for everyone to use.
That said, the baker was the only person responsible for keeping the oven going.
They were traditionally used on Sunday for the Sunday family lunch or with Sunday roast.. On their way to mass, dishes were dropped off at the baker and picked up afterward.
I love potatoes and have accumulated several potato recipes over the years. To me, this potato dish is the perfect comfort food side dish.
In this Article
- What does Boulangere mean in cooking?
- Here are a few helpful tips for the ingredients needed to create this boulangere potato recipe
- Equipment used to create this potato dish.
- Cooking tips and step-by-step instructions to create this excellent dish of Boulanger potatoes
- You can make this potato dish vegan.
- Reheating leftovers
- If you enjoy this recipe of potato boulangere, check out these flavorful recipes:
- Potatoes Boulangere with bacon
What does Boulangere mean in cooking?
It is a casserole dish that combines sliced potatoes or, as in my recipe, petite gold potatoes, peeled and quartered or sliced, mixed with onions and chicken stock.
A great alternative to sauteed potatoes or au gratin with loads of cheese.
You can prepare this wonderful potato boulangere with bacon in two ways: As I have it here, cooked over the stove or in the oven.
If you choose to go the oven way, you will have to layer the onions with layers of sliced potatoes and add the bacon and the chicken stock. Bake it at around 325F for about 1 to 2 hours or until the potatoes are tender.
The above method is perfect for cooking a roast or whole chicken. Thus, you can prepare this dish while the oven is already on.
I do prefer the stovetop version. It’s a lot faster when you have a quick dinner in mind.
Here are a few helpful tips for the ingredients needed to create this boulangere potato recipe
You can find the printable recipe with all the correct ingredient amounts at the bottom of this post. This is just a quick introduction. Please read the full recipe instructions.
Petite gold potatoes: Easier to cook and perfectly tender each time. Peel them so the sauce’s flavor penetrates better into the meat of the potato.
Onion: White or yellow is not matter. Ensure it has no bruising and the skin is tight on the onion. Very thinly sliced, the onion will melt in your mouth.
Chicken stock: Cook the potatoes with the bacon and onions. Use sodium-free stock. The bacon is already salty, and you do not want to add more salt than you have to.
Bacon: Select slices that have lots of meat to it and less white fat part.
Thyme: Use fresh to give this dish a fantastic flavor that the dry will not achieve.
Equipment used to create this potato dish.
Mandoline – The best to slice your very thin onions. A must in every kitchen.
Sharp Knife – A great chef’s knife that is sharp makes cooking super easy and less dangerous.
Large skillet – heavy bottom such as Le Creuset are my choice—better heat distribution and even cooking.
Cooking tips and step-by-step instructions to create this excellent dish of Boulanger potatoes
- Use petite gold potatoes that are all the same size. Of course, Yukon gold, as well as red potatoes, will work wonderfully here.
- Make sure that they are all the same size. Either halve them or quarter them. That is up to you. However, remember the larger they are, the longer it will take to cook them.
- Slice the onion very thinly, and use your mandoline to save time and have the same thickness.
- When selecting the bacon, make sure that it has a lot of meat on it versus fat. It gives a nice crunch to this dish.
- Use a large skillet where all your potatoes can lay flat in it. This will prevent overcooked and undercooked.
- Maintain a gentle simmer while cooking not high heat.
- Use fresh thyme; the fragrance transcended into the dish will not be the same as dried thyme.
- Season at the last minute when the potatoes are cooked.
You can make this potato dish vegan.
- Omit the bacon, and use olive oil to saute the onions.
- Replace the chicken stock with vegetable stock.
This dish looks terrific alongside any meat or poultry dish you prepare. Serve it in a beautiful baking dish, so if you need to warm it up at the last minute, it can go from the warming oven to your table.
I will, however, recommend adding a bit more stock to ensure the potatoes are not drying too much in the process.
A perfect any-night dish, but then I am partial to potatoes.
Reheating leftovers
Potatoes boulangere is easy to reheat. Preheat your oven to 325F. Add a bit of stock and butter between the layers.
Cover your dish to prevent the top layer of potatoes from drying out, and place it in the oven for 20 minutes.
If you enjoy this recipe of potato boulangere, check out these flavorful recipes:
Potatoes Roasted with Bacon and Garlic
Equipment and ingredients used to create this recipe
Potatoes Boulangere with bacon
Ingredients
- 6 bacon, cut into small strips
- 1 pound petite gold potatoes, peeled and quartered, or halved if small
- ½ onion, sliced very thinly
- 1½ cup chicken stock , more if needed it
- salt and pepper
- 1 teaspoon thyme
Instructions
- Fry the bacon in a large skillet over medium heat, stirring occasionally until the bacon becomes crisp and golden brown. Using a slotted spoon transfer the bacon to a plate with a paper towel to drain all the fat out. Leave the pan over the open heat source.
- Add the onion to the hot pan and fry, stirring frequently, about 6 minutes, or until the onions are soft, translucent, and start to turn golden.
- Add the potatoes to the onions and fry, stirring occasionally for about 5 minutes or until the potatoes start to become golden. Add the drained bacon and the fresh thyme. Stir to blend.
- Pour over the stock, it should barely cover the potatoes. Raise the heat to bring to a small boil. Lower the heat and maintain a gentle simmer. Season with salt and pepper.
- Cook stirring occasionally for about 15 minutes or until the stock has reduced and the potatoes are tender and glazed. Add more stock if need be.
- Taste and rectify the seasoning by adding more salt and pepper.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Sunday Night Dinner
- Cuisine: French
- Occasion: Thanksgiving
- Season: Spring, Summer, Fall, Winter
- Type: Affordable Gourmet, Videos
Did you make this?
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Mihaela | https://theworldisanoyster.com/
I wish you were my next-door neighbour! I’d be knocking at your door attracted by the smell escaping from your kitchen, LOL! I remember mom making this recipe, not very often, therefore more appreciated. I don’t think I had it in the past 30 years, though, but now you reminded me what I’ve been missing!
Giangi Townsend
What a wonderful memory Mihaela. Love to have you as a neighbor any time as I know how great of a cook you are. Would be fun to cook together.
Cindy Mom the Lunch Lady
Oh wow these potatoes look insanely delicious! I love potatoes and bacon!
Giangi Townsend
Thank you! One of my favorite combination too.
Audrey
This is such a classic recipe- I LOVE it! YUM
Giangi Townsend
Thank you!
Mallory
Love this! Can’t go wrong with potatoes and bacon.
Giangi Townsend
Thank you! Bacon in my books tastes great with everything.
Enjoy!
Deb
These potatoes look unbelievably good Giangi, I can’t stop drooling!
Giangi Townsend
Deb, you will love them. I hope you will make them.
xoxo
Gina Abernathy
I love a good potato dish and this one would certainly please my family.
Giangi Townsend
I am sure you everyone will enjoy it.
Giangi Townsend
Thank you for giving it a try.
nancy
yummy and tasty side – we like adding this with pasta toO!
Giangi Townsend
that is wonderful, I will have to try it.
Cindy L
I plan on trying these potatoes tonight, to go with our roast chicken. I can not wait to try it!
Giangi Townsend
The perfect side dish to chicken.
Enjoy!
Amanda
Oh my goodness, I made these on the stove this last weekend and my husband kept saying “wow”. Easy, took a little longer than I expected for the potatoes to cook all the way through and were totally worth it!
These will elevate any dish – in fact, these could be the whole dish if you wanted!
Giangi Townsend
Absolutely! Thank you for making one of my favorite dishes and thank you for your kind compliment.
Hope you will try more of my recipes
xoxo
Audrey
So easy to make and delish!
Giangi Townsend
I am happy you liked it.
Angela
My family loved these potatoes. Thanks for the delicious recipe.
Giangi Townsend
The pleasure is all mine.
Jessica Formicola
This is my absolute favorite potato recipe. We make it at least a few times a month!
Giangi Townsend
I am so happy you enjoy it.
Mary
Great soup for the cold weather on the way!
Jamie
These potatoes are so flavorful! We loved it!
Giangi Townsend
Thank you.
James Strange
Yum bacon!
Giangi Townsend
Thank you!
Keri
A wonderful twist on a classic recipe!
Giangi Townsend
Just a little 😊
Pam
A great, classic side dish! It goes with everything!
Giangi Townsend
Absolutely!
Brianna May
This is so yummy!
Giangi Townsend
Thank you!
Agnieszka
My whole fam loved this potato dish. I mean, potatoes and bacon? So yum!
Giangi Townsend
Right? Bacon makes everything taste better in my book.
Enjoy!
Linda
Super easy and delicious!
Giangi Townsend
Thank you!
Diane
This recipe calls for “1½ chicken stock plus more if needed it” – 1½ WHAT, exactly? I *assume* the unit is cups, but you know what happens when you assume…
Please clarify and correct recipe.
Thanks!
Giangi Townsend
Yes, you are right they are cups.
Thank you for bringing this up to my attention.
Enjoy!
Karen M.
The recipe looks great; however, it does not say exactly how much chicken stock to use.
1-1/2 CUPS maybe? I am not sure. Please update with a quantity. Thanks.
Giangi Townsend
Yes it is cups. Thank you for bringing up to my attentions
Giangi Townsend
Yes, it is 1 1/2 cup of chicken stock.
Enjoy!
Jere Cassidy
We are big potato eaters and loved this recipe with the bacon and onions. Paired these potatoes and pork chops and the family loved it.
Giangi Townsend
I do love the versatility of potatoes, and I am happy you enjoyed them. Your dinner sounds amazing.
Thank you for your feedback.
Judith
I made the vegan version of this recipe and it turned out well. Very tasty!
Giangi Townsend
Thank you for your feedback, I am happy you enjoyed it.
Michelle Latinovich
This is certainly a nice potato recipe that looks scrumptious. I do tend to make cheesey potatoes a lot and as you stated, this is a nice change with not all the cheese but still a lot of flavor!
Giangi Townsend
I am sure you will enjoy this recipe.
Bon Appetit!
Becky
This looks absolutely delicious! I’ve saved it to my recipes. Thank you so much for sharing the history and the recipe!
Giangi Townsend
My pleasure and enjoy it.
Katie
These potatoes are so perfect! I’m going to make them again for a delicious thanksgiving side dish!
Giangi Townsend
Wonderful!!! Thank you and I am so happy you enjoy them.
Nancy
Everyone loves this potatoe dish. It is so hearty and filling
Giangi Townsend
Thank you!