boulangerie potatoes

Boulangerie potatoes… because who doesn’t want melty butter potatoes layered with caramelized onions and bacon?

They’re kinda the perfect side for any occasion, and since once prepped they are left in the oven to cook for almost an hour, perfect for entertaining.

Ingredients:

1 package bacon, chopped

3 Tbsp butter

3 white onions, thinly sliced

2 cloves of garlic, minced

pinch of salt

6 yukon gold potatoes, thinly sliced

chicken stock

Directions:

Preheat oven to 350.

Heat an oven safe sauté pan to medium high heat.

Add in bacon, and cook until fat has rendered and bacon is cooked through. Remove bacon from pan and set on paper towels to dry.

Turn heat down to medium. Add butter to bacon grease and melt.

Add in onions, and cook until translucent. Add in garlic, turn heat to low. Cook until onions have caramelized. Turn off stove.

Remove onions and garlic from pan and mix with bacon.

Layer potatoes and bacon mixture, making sure to top with a layer of potatoes.

Add just enough chicken stock to cover all but the top of the potatoes.

Place pan in oven.

Bake for 30 minutes.

Turn heat to 400 degrees. Bake for an additional 20 minutes.

Continue cooking until potatoes are easily pierced with a fork, and the top layer is golden and slightly crispy.