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Pommes à la boulangère is a humble French potato gratin that turns a few basic ingredients into a satisfying side dish. We embellish our version with smoky, salty bacon and a few cloves of garlic. To prevent the potatoes from oxidizing, prep them while the onions cook, so the slices don’t wait around long enough to discolor. A mandoline or a food processor fitted with the thin slicing disk makes quick work of the potato prep. This recipe can be halved and baked in an 8-inch square baking dish; bake covered for 45 minutes, then uncovered for 30 minutes.
tablespoons salted butter, cut into 1-tablespoon pieces, divided
ounces bacon, chopped