Translated as ” potatoes from the baker,” pommes boulangere originated in France centuries ago when in-home ovens were not a thing yet, and the baker will bake the citizen’s town dishes
0 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.
1 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.
2 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.
3 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.
4 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.
5 Taste and rectify the seasoning by adding more salt and pepper.
