Potatoes Boulangere with bacon
User Reviews
5
Potatoes Boulangere with bacon
Description
This Potatoes Boulangere combines quartered gold potatoes, thinly sliced onion, and crisp bacon cooked together in chicken stock flavored with thyme. Bacon is first rendered until crisp, then onions are softened in the rendered fat to develop sweetness and depth. Potatoes are sautéed lightly to develop golden edges before simmering gently in stock until tender and almost glazed. The thyme imparts a fresh herbal note.
The dish results in potatoes that are soft and fully cooked with a slightly glazed, flavorful surface enriched by bacon fat and aromatic onion. Cooking at a gentle simmer concentrates the broth to a nearly creamy consistency that coats the potatoes.
This hearty side dish pairs well with roasted meats or grilled poultry, bringing a comfort-food element with smoky and savory notes. It can also serve as a simple stand-alone root vegetable dish.
Ingredients
- 6 Bacon cut into small strips
- 1 pound gold potatoes peeled and quartered, or halved if small, petite size
- ½ onion sliced very thinly
- 1½ cup chicken stock more if needed it
- salt
- black pepper
- 1 teaspoon thyme
Instructions
- Fry the bacon in a large skillet over medium heat, stirring occasionally until the bacon becomes crisp and golden brown. Using a slotted spoon transfer the bacon to a plate with a paper towel to drain all the fat out. Leave the pan over the open heat source.
- Add the onion to the hot pan and fry, stirring frequently, about 6 minutes, or until the onions are soft, translucent, and start to turn golden.
- Add the potatoes to the onions and fry, stirring occasionally for about 5 minutes or until the potatoes start to become golden. Add the drained bacon and the fresh thyme. Stir to blend.
- Pour over the stock, it should barely cover the potatoes. Raise the heat to bring to a small boil. Lower the heat and maintain a gentle simmer. Season with salt and pepper.
- Cook stirring occasionally for about 15 minutes or until the stock has reduced and the potatoes are tender and glazed. Add more stock if need be.
- Taste and rectify the seasoning by adding more salt and pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 348mg | 15% |
| Potassium | 183mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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