Curry Braised Potatoes w/Bacon, Thyme + Cream

Name: Curry Braised Potatoes w/Bacon, Thyme + Cream
Ingredients: ½ cup (120 ml) cream; 2 lb (910 g) potatoes; 1 cup (240 ml) white wine; 1 cup (240 ml) chicken stock or water; 1 cup (240 ml) chicken stock or water; 5 sprigs thyme, stemmed, leaves left whole; 3 garlic cloves (0.6 | 21 g), minced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 onion (½ lb | 1 cup | 230 g), cut into thin slices; ¼ lb (115 g) bacon, cut into ¼-inch (6-mm) bits

Preparation info

Difficulty
Easy

Appears in

Ruffage

By Abra Berens

Published 2019

About

Ingredients

¼ lb (115 g) bacon, cut into ¼-inch (6-mm) bits
1 onion (

Side dish
Gluten-free

Method

In a large frying pan, cook and render the bacon until crispy. Add the onion, garlic, and thyme with a big pinch of salt and pepper. Add the wine and reduce by half. Add the potatoes and stock and bring to a boil. Braise until tender, about 25 minutes. Remove from the oven and add the cream. Taste and adjust the seasoning as desired.