Potato Ragout

Name: Potato Ragout (Ragoût de Pommes de Terre)
Yield: Yield 6 to 8 servings
Cuisine: French
Ingredients: 2 tablespoons butter; 3 cloves garlic, peeled; 1½ pounds potatoes, peeled and cut into 2½- by 1-inch pieces; 3 ounces smoky slab bacon, cut into lardons ¼ inch thick; ½ teaspoon dried thyme; 1 Turkish bay leaf or ½ California bay leaf; 1 Turkish bay leaf or ½ California bay leaf; 2 cups water or, better, farm-style chicken broth; 2 cups water or, better, farm-style chicken broth; 2 cups water or, better, farm-style chicken broth; 2 tablespoons flour; 3 shallots, peeled; Pepper from the mill; Salt

Ragoût de Pommes de Terre

Preparation info

Yield
6 to 8
servings

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

From Saint Pierre d’Albigny again via Marie Becker. Use Yellow Finnish potatoes if you can, otherwise Red Bliss will be fine.

Ingredients

1½ pounds potatoes, peeled and cut into 2½- by 1-inch pieces
3 ounces smoky slab bacon, cut into lardons ¼ inch thick

Europe
France
Side dish
Dinner
Mediterranean
Savoie

Method

It is essential for proper cooking that the potatoes be uniform in size. In a cocotte, render the bacon until golden but not crisp; remove the lardons to a plate. Discard the bacon fat, replace it with the butter, and in it lightly sauté the garlic cloves and shallots.

Add the flour to the cocotte and cook it 2 to 3 minutes. Bind with the water or broth and bring to a boil