La Blanquette de Pommes de Terre

Potatoes in a white sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

We came across this dish at the Hotel d’Europe in Villeneuve-de-Marsan during a marvellous trip we made around the region, exploring the armagnac distilleries. As the potatoes are in a sauce they go very well with a confit de pon, a grilled magret of duck or any other grilled meat.

Use a variety of potato that does not ‘fall’ during cooking – any waxy kind or even some King Edwards provided they are new. The pieces must stay whole in the sauce.