Boulangère potatoes wrapped in streaky bacon
- March 2020
- Serves 8
- Hands-on time 30 min, oven time 1 hour 15-30 minutes, plus resting
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. We’ve wrapped the potato layers in streaky bacon in this twist on boulangère potatoes, transforming it into a showstopper side fit for a special occasion.
- 17.4g (7.6g saturated)
- 37.1g (2.9g sugars)
- 400g British outdoor-bred, dry cured 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 (see Keys to Success)
- 150ml chicken stock
- 2 tbsp freshly chopped thyme
- 1 onion, finely sliced
- 50g gruyère, grated
- 30g butter, cubed
You’ll also need…
- 20cm heavy-duty round cake tin, greased with butter
Good to have…
- Heat the oven to 180°C/160°C fan/gas 4. Line the base and sides of the tin with the bacon (leaving no gaps), and let the ends overhang the tin.
- 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.
- 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.
- 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.
Complete the recipe up to 2 days ahead, then cool, cover and chill. Reheat in a warm oven until piping hot. Microwave leftovers in portions and serve with a little extra grated gruyère and a side salad, if you like.
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