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Boulangere Potatoes Wrapped in Streaky Bacon Recipe

Boulangere Potatoes Wrapped in Streaky Bacon Recipe

The name of this dish is derived from the French tradition of slow-cooking dishes in the residual heat of the local baker’s bread oven. 


400g streaky bacon, rashers stretched with the back of a knife (you might not need all the rashers)
1.5kg floury potatoes, unpeeled, sliced very thinly
150ml chicken stock
2 tbsp freshly chopped thyme
1 onion, finely sliced
50g gruyère, grated
30g butter, cubed



  1. Heat the oven to 180°C/160°C fan/gas 4. Line the base and sides of a 20cm heavy-duty round cake tin with the bacon (leaving no gaps), and let the ends overhang the tin.
  2. Put the sliced potatoes in a bowl with the stock and toss well to coat. Layer the potatoes in the tin in a spiral pattern, starting from the middle and radiating outwards. Season and scatter thyme, onion, gruyère and butter between each layer as you add the potatoes, pressing down each layer to make sure you don’t have any obvious gaps. Pour any remaining stock from the bowl over the potatoes.
  3. Wrap the overhanging bacon over the top layer of potatoes. Cover with foil, then put the tin on a baking tray and bake for 1 hour to 1 hour 15 minutes or until the potatoes feel tender when pierced with a knife.
  4. Once the potatoes are tender, remove the foil (keep it to hand), then return the tin to the oven for a further 15 minutes to brown the bacon. Set aside to rest for 15 minutes, loosely covered with the foil, then turn out and cut into wedges to serve.



Recipe originally found at:

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