Pommes Boulangere
Original |
Converted |
| 4 Slices Bacon,diced | 4 Slices Bacon, diced |
| 1 Onion, peeled and minced | 1 Onion, peeled and minced |
| 2 Tbs. butter or Margarine | 28 gm Butter or margarine |
| 4 Potatoes, peeled and sliced salt | 4 Potatoes, peeled and sliced salt |
| Freshly ground Black pepper | Freshly ground Black pepper |
| 1/2 cup Heavy Cream | 120 ml cup Heavy Cream |
| 1/2 cup Chicken Stock | 120 ml cup Chicken Stock |
Directions:
Sauté the bacon and onion in a small frying pan until the onion is golden and the bacon's crisp.
Drain off all grease and set aside. Preheat the oven to 375 f (191 c ) degrees.
Butter the bottom and sides of a baking dish and layer the potatoes the dish,
sprinkling each layer with salt and pepper.
Pour the cream and stock over potatoes.
