| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
French, Potatoes, Restaurant/ |
4 |
Servings |
INGREDIENTS
| 8 |
|
Potatoes, peeled cut lg |
|
|
chunk |
| 2 |
T |
Olive oil |
| 2 |
|
Onions, chopped |
| 2 |
|
Shallots, chopped |
| 4 |
oz |
Ventreche, bacon or salted |
|
|
ham |
| 1 |
t |
Fresh thyme, chopped |
| 1 |
|
Bay leaf |
| 1 |
T |
All-purpose flour |
| 1 |
c |
Chicken broth or water |
|
|
Salt and pepper |
| 1 |
T |
Parsley, chopped |
INSTRUCTIONS
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 Recipe By : A Culinary Journey in
Gascony Posted to MC-Recipe Digest V1 #240 Date: Wed, 09 Oct 1996
15:42:48 -0700 From: Sherilyn Schamber <sherschm@concentric.net>
NOTES : These slow-cooked potatoes steam in their own savory moisture
and are flavored by the familiar salty ventreche, sweet shallots,
onions and thyme.
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