Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Potatoes Boulangère
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.
6 to 8
Servings
2 hours
30 minutes active, plus cooling
Ingredients
-
3
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
4
ounces bacon, chopped
Directions
-
01Heat the oven to 375°F with a rack in the middle position. Coat a 9-by-13-inch baking dish with 1 tablespoon butter. In a 12-inch skillet over medium, cook the bacon, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate, then pour off and discard all but 1 tablespoon bacon fat.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT