Pommes de Terre Bretonne

Preparation info

  • Serves


Appears in

Everything on the Table

Everything on the Table

By Colman Andrews

Published 1992

  • About

I don’t remember where this recipe came from, either, but I think it must have been the first putatively French dish I ever essayed.


  • 8 to 10 slices bacon
  • 6 large white or red potatoes, well scrubbed and thinly sliced
  • ¼ pound (1 stick) unsalted butter, melted
  • Salt and freshly ground black pepper
  • 3 onions, peeled and thinly sliced
  • 2 cups rich beef stock


Preheat oven to 425°.

Blanch bacon slices in ample boiling water for about 10 minutes. Remove, rinse well in cold water, and dry thoroughly with paper towels.

Line a large casserole with bacon slices, then place a layer of potatoes on top of bacon. Drizzle with butter and season lightly with salt and pepper. Place a layer of onion slices on top of potatoes, then top with a layer of potatoes. Add butter and seasonings as before. Repeat process until onions and potatoes are used up, ending with a layer of potatoes. Pour remaining butter, if any, over final layer of potatoes, then add beef stock to casserole. Cover and bake for about 1 hour, testing for doneness. Uncover and bake for about 5 minutes more, to brown top lightly.