Potatoes Boulangère with Bacon is one of those simple French dishes that proves you do not need many ingredients to create something absolutely delicious. Tender golden potatoes slowly cook with onions, bacon, fresh thyme, and chicken stock until they are wonderfully savory and full of flavor.

Growing up in France, potatoes were always part of our table, and I still have a hard time resisting a good potato dish. My version of this French classic is made on the stovetop, which makes it faster and perfect when I want a comforting side dish without turning on the oven. If you are searching for more oven-baked potatoes, check out Spicy Potatoes or Leek and Potato Gratin.

Potatoes Boulandgere with bacon served in the skillet.

Recipe Overview: Potatoes Boulangere with Bacon

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4 people
  • Cook Method: Stovetop
  • Flavor & Texture: Tender, buttery potatoes with savory bacon, sweet onions, fresh thyme, and a rich chicken-stock glaze.
  • Difficulty: Easy. Everything cooks in one skillet with very little hands-on work.
  • Why this Recipe? A simple French potato side dish made with everyday ingredients that delivers wonderful comfort and flavor without cream or cheese.
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Serve these potatoes alongside roast chicken, beef, pork, or lamb, and do not be surprised if they disappear first.

Growing up in France, I always loved the story behind pommes boulangère. In small rural towns, the local baker often had the only large oven in the community. On Sundays, families would bring their prepared dishes to the bakery on their way to Mass, then pick them up afterward, perfectly cooked and ready for lunch.

Traditionally, these potatoes were served with the Sunday roast, and I still think of them as the ultimate comfort-food side dish. I love potatoes in just about every form, which is probably why I have collected so many potato recipes over the years. If you are a potato lover too, you may also enjoy my Garlic Butter Potatoes with Parsley, another simple side dish that disappears quickly from the table.

In this Article

A Note From Giangi

Simple ingredients, wonderful flavor: Potatoes, bacon, onions, stock, and fresh thyme come together beautifully without needing cream or cheese.

Made in one skillet: Everything cooks in the same pan, making this an easy side dish with very little cleanup.

Perfect with almost anything: These potatoes pair beautifully with chicken, beef, pork, or lamb, making them just as suitable for a weeknight dinner as for a holiday table.

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Potatoes Boulangere with Bacon at the table served in teh cooking skillet.

What Are Potatoes Boulangère?

The name pommes boulangère translates to “potatoes from the baker.” The dish dates back to a time in France when many homes did not have their own ovens.

Families would prepare their potatoes and onions at home, then bring the dish to the local baker before Sunday Mass. Once the bread was finished baking, the potatoes would slowly cook in the remaining heat of the baker’s oven and be picked up on the way home.

Traditional boulangère potatoes are made with potatoes, onions, and stock. My version adds bacon and fresh thyme and is cooked on the stovetop for a quicker take on this French classic.

Key Ingredients

Potatoes Boulangere ingredients: potatoes, bacon, stocl, onion, thyme salt and pepper

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. 

You can make this potato dish vegan.

  • Omit the bacon, and use olive oil to sauté 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 that, if you need to warm it up at the last minute, it can go straight from the 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.

How to Make Potatoes Boulangere

Step 1: Cook the bacon in a large skillet over medium heat until crisp and golden. Transfer it to a paper towel-lined plate with a slotted spoon, leaving the rendered bacon fat in the skillet.

Step 2: Add the thinly sliced onions to the skillet and cook for about 6 minutes, stirring frequently, until soft and beginning to turn golden.

Step 3: Add the potatoes and cook for about 5 minutes, stirring occasionally, until they begin to develop a little color.

Step 4: Return the bacon to the skillet and add the fresh thyme. Stir everything together.

Step 5: Pour in enough chicken stock to almost cover the potatoes. Bring it to a gentle boil, then lower the heat to maintain a simmer.

Step 6: Cook for about 15 minutes, stirring occasionally, until the potatoes are tender and the stock has reduced into a light glaze. Add a little more stock if the pan becomes dry before the potatoes are fully cooked.

Step 7: Taste and season with salt and pepper as needed. Serve immediately.

Potatoes Boulangere with Bacon close up

Giangi’s Pro Tips

Choose potatoes that are similar in size so they cook evenly.

Keep the potatoes in a single layer whenever possible. A wide skillet works best and allows the stock to reduce evenly.

Do not rush the simmer. Gentle heat gives the potatoes time to absorb all that wonderful bacon, onion, and thyme flavor.

Slice the onions very thinly. A mandoline works beautifully here and helps them cook down evenly.

Use fresh thyme whenever possible. Its flavor is much softer and more aromatic than dried thyme in this recipe.

Wait until the end to adjust the salt. The bacon and chicken stock already bring plenty of seasoning

What to serve with Potatoes Boulangere

These potatoes are one of those side dishes that seem to go with almost everything. With the bacon, onions, and thyme, they have plenty of flavor on their own, so I like to keep the rest of the meal fairly simple.

These potatoes are wonderful alongside my Spinach and Gorgonzola Stuffed Flank Steak. The tender potatoes and savory onions complement the rich, creamy filling beautifully.

They are wonderful with Roasted Rack of Lamb, Pan Fried Lamb Chops, or Skillet Roasted Cornish Hen. If you are in the mood for something a little more comforting, Coq au Vin Blanc is also a lovely choice.

I also like to add something green to the plate. Green Beans Gremolata, Rainbow Broccolini and Carrots, or Roasted Asparagus all bring a nice freshness that balances the richness of the potatoes.

Storing and Reheating

Store: Allow the potatoes to cool completely, then store them in an airtight container in the refrigerator for up to three days.

Reheat: Place the potatoes in an oven-safe dish with a small splash of chicken stock and a few small pieces of butter. Cover and warm in a 325°F oven until heated through, about 15 to 20 minutes.

You can also reheat them gently in a covered skillet over low heat. Add a little stock if needed to keep the potatoes moist.

Potatoes Boulangère with Bacon FAQs

What is the difference between potatoes boulangère and potatoes au gratin?

Potatoes boulangère are traditionally cooked with onions and stock, while potatoes au gratin are much richer and usually include cream and cheese.

Do I need to peel the potatoes?

I prefer peeling them for this recipe because it allows the potatoes to absorb more of the bacon, onion, and chicken-stock flavor. However, thin-skinned gold potatoes can be left unpeeled if you prefer.

Can I make potatoes boulangère ahead of time?

Yes. Prepare the potatoes earlier in the day, then gently reheat them before serving, adding a splash of stock to keep them moist.

Why are my potatoes still firm?

The potato pieces may be too large, or the heat may be too high and causing the stock to evaporate before the potatoes have time to cook. Add a little more stock and continue cooking at a gentle simmer.

Can I make potatoes boulangère in the oven?

Absolutely. Traditional versions are often oven-baked. Layer sliced potatoes and onions with the bacon, add the stock, and bake slowly until tender.

Above vue of the Potatoes Boulangere with Bacon in the cooking skillet.

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Potatoes Boulangere with bacon

5 from 24 votes
Potatoes Boulangere with Bacon
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Giangi Townsend
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
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Ingredients 

  • 6 slices of 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 , plus more as needed
  • salt and pepper, if needed
  • 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.

Equipment

  • Large Skillet, Use a wide skillet so the potatoes can cook evenly and the stock can reduce properly.
  • Chef's knife
  • Mandoline, Optional, but very helpful if you want thin, even slices of potatoes and onions.
  • Slotted spoon, Useful for removing the cooked bacon while leaveing the rendered fat in the skillet

Nutrition

Calories: 176kcal | Carbohydrates: 5g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 348mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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