Smothered Potatoes (Etouffade De Pommes De Terre)
Serves 4
Recipe By: Chef's Cooking Corner
Published in: A Culinary Journey in Gascony
8 potatoes -- peeled, cut lg chunk
2 tablespoons olive oil
2 onions -- chopped
2 shallots -- chopped
2 ounces ventreche -- bacon or salted ham
1 teaspoons fresh thyme -- chopped
1 bay leaf
1 tablespoons all-purpose flour
1 cup chicken broth or water
salt and pepper
1 tablespoons 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.
Recipe 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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