Pommes de Terre Bretonne

Preparation info
  • Serves


    Appears in
    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 po


    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 a