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Potatoes Boulangère

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Sides
Servings: 6
Author: Pam - For the Love of Cooking / Original from Fine Cooking


  • 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


  • 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 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 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.