Pommes boulangere with bacon and onion, one pot

Peel and wash the potatoes, quarter them into medium chunks and keep them in water.

Slice the onions, not too thinly. Cut the bacon into thick lardons.

Melt about a tablespoon of lard in a saute pan over medium to high heat.

Cook the onions 5 minutes on medium until translucent with a little colour, stirring regularly; season with salt and pepper. Remove to a bowl.

Raise the heat to high and cook the bacon until the fat renders and it colours. Scoop it out into the bowl with the onions, leaving the fat behind.

Drain and dry the potatoes well, then add them to the fat on medium heat and colour them, adding more fat if they stick. Season with salt and pepper.

Deglaze with the stock, shaking and scraping the caramelised juices off the pan.

Return the onions and bacon, mix through, and add two small bay leaves and 250 to 400 ml of stock.

Turn the heat off and transfer to an oven preheated to 180C.

Cook 35 to 40 minutes, until a knife goes through a potato and it starts to break.

Finish 5 minutes under the grill to crisp the top.