Recipe By : A Culinary Journey in Gascony
Serving Size : 4 Preparation Time :0:00
Categories : French Potatoes
Restaurant/Chef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 potatoes -- peeled, cut lg chunk
2 Tbsp olive oil
2 onions -- chopped
2 shallots -- chopped
4 oz ventreche, bacon or salted ham
1 tsp fresh thyme -- chopped
1 bay leaf
1 Tbsp all-purpose flour
1 c chicken broth or water
salt and pepper
1 Tbsp parsley -- chopped
In a heavy bottomed covered pot, heat oil over medium heat. Add the
onions and shallots, the ventreche, bacon, or ham, thyme, and bay leaf.
Stir and let cook about 10 minutes. Sprinkle the flour over the mixture
and stir until brown.
Add the potatoes, broth or water, salt and pepper. Mix well with a wooden
spoon. Cover the casserole and let cook slowly about 45 minutes, stirring
often to keep it from sticking.
Serve on a warm plate and garnish with chopped parsley.
Shared by Sherilyn Schamber
- - - - - - - - - - - - - - - - - -
NOTES : These slow-cooked potatoes steam in their own savory moisture and
are flavored by the familiar salty ventreche, sweet shallots,
onions and thyme.
