Potatoes a la Boulangere

Pommes de Terre à la Boulangère

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

IT WAS THE PRACTICE on Sundays in many towns throughout France to leave a piece of meat with the town boulangère (baker) to be roasted. The roast would be dropped off at the baker’s shop on the way to church and picked up, fully cooked, on the way home.

The baker would place the meat on racks in his bread ovens and position baking dishes filled with sliced potatoes and onions beneath the roasts to catch their juices while cooking. Sometimes the bakers would roast the meat dir