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Potatoes Boulangere With Bacon – French Classic Recipe
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4 people
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Potatoes Boulangere with Bacon. My spin on a classic French dish.
Literally 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 in charge of keeping the oven going.
They were traditionally used on Sunday for the Sunday family lunch. On their way to mass, dishes were dropped off at the baker and picked up afterward.
I love potatoes, and throughout the years, I have accumulated quite a few potato recipes. To me, this potato dish is the perfect comfort food side dish.
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 the potatoes and add the bacon and the chicken stock. Bake it at around 325F for about 1 half hour 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. A lot faster when you have a quick dinner in mind.
Here are a few helpful tips for the ingredients needed to create this 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. Make sure 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 as it will give this dish a fantastic flavor that the dry will not achieve.
Equipment used to create this potato dish.
Cooking tips and step by step to create this excellent dish
- 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.
- 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.
If you enjoy this dish, check out these flavorful recipes:
Potatoes Roasted with Bacon and Garlic
Milk Roasted Potatoes – A French Classic
Potatoes Sauteed with Butter – A French Classic
Equipment and ingredients used to create this recipe
Nutrition Facts
Potatoes Boulangere with bacon
Amount Per Serving
Calories 176
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 24mg8%
Sodium 348mg15%
Potassium 183mg5%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 39IU1%
Vitamin C 2mg2%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Potatoes Boulangere with bacon
- 40 mins total
- 10 mins prep
- 30 mins cook
- serves 4 people
Ingredients
-
6 thick slices of bacon, cut into small strips
-
1 pound petite gold potatoes, peeled and quartered, or halved if small
-
½ large onion, sliced very thinly
-
1½ chicken stock plus more if needed it
-
salt and pepper
-
1 teaspoon fresh thyme leaves
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.
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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.
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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.
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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!
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.
Oh wow these potatoes look insanely delicious! I love potatoes and bacon!
Thank you! One of my favorite combination too.
This is such a classic recipe- I LOVE it! YUM
Thank you!
Love this! Can’t go wrong with potatoes and bacon.
Thank you! Bacon in my books tastes great with everything.
Enjoy!
These potatoes look unbelievably good Giangi, I can’t stop drooling!
Deb, you will love them. I hope you will make them.
xoxo
I love a good potato dish and this one would certainly please my family.
I am sure you everyone will enjoy it.
Thank you for giving it a try.
yummy and tasty side – we like adding this with pasta toO!
that is wonderful, I will have to try it.
I plan on trying these potatoes tonight, to go with our roast chicken. I can not wait to try it!
The perfect side dish to chicken.
Enjoy!
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!
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
So easy to make and delish!
I am happy you liked it.
My family loved these potatoes. Thanks for the delicious recipe.
The pleasure is all mine.
This is my absolute favorite potato recipe. We make it at least a few times a month!
I am so happy you enjoy it.
Great soup for the cold weather on the way!
These potatoes are so flavorful! We loved it!
Thank you.
Yum bacon!
Thank you!
A wonderful twist on a classic recipe!
Just a little 😊
A great, classic side dish! It goes with everything!
Absolutely!
This is so yummy!
Thank you!
My whole fam loved this potato dish. I mean, potatoes and bacon? So yum!
Right? Bacon makes everything taste better in my book.
Enjoy!
Super easy and delicious!
Thank you!
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!
Yes, you are right they are cups.
Thank you for bringing this up to my attention.
Enjoy!
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.
Yes it is cups. Thank you for bringing up to my attentions
Yes, it is 1 1/2 cup of chicken stock.
Enjoy!
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.
I do love the versatility of potatoes, and I am happy you enjoyed them. Your dinner sounds amazing.
Thank you for your feedback.
I made the vegan version of this recipe and it turned out well. Very tasty!
Thank you for your feedback, I am happy you enjoyed it.
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!
I am sure you will enjoy this recipe.
Bon Appetit!
This looks absolutely delicious! I’ve saved it to my recipes. Thank you so much for sharing the history and the recipe!
My pleasure and enjoy it.
These potatoes are so perfect! I’m going to make them again for a delicious thanksgiving side dish!
Wonderful!!! Thank you and I am so happy you enjoy them.
Everyone loves this potatoe dish. It is so hearty and filling
Thank you!