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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
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3
tablespoons salted butter, cut into 1-tablespoon pieces, divided
-
4
ounces bacon, chopped
Directions
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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.
