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.
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:
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.
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