Boulanger potatoes with bacon
- John Torode
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Serves 6
Easy
Prep: 25 mins
Cook: 1 hr and 50 mins
A star rating of 4.4 out of 5.8 ratingsRate
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This beautiful dish is a potato classic and perfect for serving up with your Sunday roast
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Ingredients
Nutrition
Units:
MetricUS
-
100g butter
plus extra for greasing
-
100g smoked bacon
cut into lardons
-
2kg large potatoes
thinly sliced (a mandolin is ideal)
-
300g white onions
finely sliced
-
500ml fresh chicken stock
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Nutrition: per serving
- kcal483
- fat17g
- saturates10g
- carbs66g
- sugars6g
- fibre8g
- protein12g
- salt1g
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Method
-
step 1
Heat oven to 200C/180C fan/gas 6 and grease a large casserole dish. Melt the butter in a large frying pan over a medium heat. Toss in the bacon and season really well. Cook until golden and crisp, about 5 mins.
-
step 2
In a large bowl, gently mix the potatoes with the onions, bacon and some more seasoning. Spoon the mixture into the prepared dish and pat it all down, pouring over the stock.
-
step 3
Bake in the centre of the oven for 1 hr 45 mins, covering the potatoes after an hour to stop them getting too dark. You should be able to push a knife through the potatoes with little resistance when the dish is cooked.
Recipe from Good Food magazine, March 2016
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A star rating of 4.4 out of 5.8 ratings
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