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Potatoes Boulangère

Potatoes Boulangère

I wanted a comforting side dish to pair with the Garlic Butter Basted Roasted Chicken with Rosemary and Lemon that I was making for dinner. Potatoes sounded like a good option but I wanted to try something different than our regular mashed or baked potatoes. I stumbled upon a recipe for these Potatoes Boulangère on Fine Cooking that looked fairly easy to make and sounded delicious. I loved that this recipe uses very simple ingredients like bacon, onions, and chicken broth, all of which I had on hand. The potatoes turned out tender, flavorful, and delicious! We all thought they paired nicely with the roasted chicken and they tasted great the following day too. My daughter and husband thought the potatoes were even tastier with a dash of vinegar on them but my son and I preferred them plain.

Potatoes Boulangère

How to Make Potatoes Boulangère

Heat the oven to 375 degrees.

Heat the oven-safe pot over medium heat. Add the bacon crumbles and cook, stirring often, for 4-5 minutes or until cooked through. Remove from the pot with a spoon onto a paper towel; set aside.

Remove all but 1 tablespoon of grease from the pot. If you don’t have that much grease, add a bit of olive oil or butter. Add the sliced onion and cook, stirring occasionally and more frequently toward the end, until the onions are a deep golden, about 14 minutes.

Potatoes Boulangère

While the onions are cooking, bring the chicken broth to a boil then remove it from heat; set aside.

Add the sliced potatoes and bacon crumbles to the onions then season with sea salt and freshly cracked pepper, to taste. Gently mix until well combined. Pour the hot chicken broth over the top of the onions and potatoes and bring the pot to a boil, stirring with a spoon to scrape up the browned bits from the bottom of the pot. Place the bay leaf and thyme sprig on top of the potatoes.

Potatoes Boulangère

Cover the pot and place it into the oven to bake for 15 minutes. Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about 30 minutes. Discard the bay leaf and thyme sprig before serving. Enjoy.

Potatoes Boulangère

Potatoes Boulangère

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Sides
Servings: 6
Author: Pam - For the Love of Cooking / Original from Fine Cooking

Ingredients

  • 4 slices of lean bacon cut into bits
  • 1 sweet yellow onion sliced thinly
  • 1 cup chicken broth
  • 2 lbs Yukon gold potatoes peeled and sliced into 1/4 inch thick half-moons (I used a mandoline slicer)
  • Sea salt and freshly cracked pepper to taste
  • 1 bay leaf
  • 1 sprig of fresh thyme

Instructions

  • Heat the oven to 375 degrees.
  • Heat the oven-safe pot over medium heat.
  • Add the bacon crumbles and cook, stirring often, for 4-5 minutes or until cooked through.
  • Remove from the pot with a spoon onto a paper towel; set aside.
  • Remove all but 1 tablespoon of grease from the pot. If you don't have that much grease, add a bit of olive oil or butter.
  • Add the sliced onion and cook, stirring occasionally and more frequently toward the end, until the onions are a deep golden, about 14 minutes.
  • While the onions are cooking, bring the chicken broth to a boil then remove it from heat; set aside.
  • Add the sliced potatoes and bacon crumbles to the onions then season with sea salt and freshly cracked pepper, to taste. Gently mix until well combined.
  • Pour the hot chicken broth over the top of the onions and potatoes and bring the pot to a boil, stirring with a spoon to scrape up the browned bits from the bottom of the pot.
  • Place the bay leaf and thyme sprig on top of the potatoes.
  • Cover the pot and place it into the oven to bake for 15 minutes.
  • Uncover the pot, gently and evenly push the potatoes down with a spatula, and continue to bake uncovered until the potatoes are completely tender and have started to brown, about 30 minutes.
  • Discard the bay leaf and thyme sprig before serving. Enjoy.
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3 Comments

  1. I really like the simplicity of this dish and it sounds delicious.

  2. Scalloped potatoes, regardless of what you call them, are one of my favorite dishes of all. That and some pot roast? Forget about it!