Potatoes with Bacon

Home-made stock is a prerequisite of a well-run kitchen. The success or failure of dishes is largely dependent on the quality of stock used.


  • 1 lb (450 g) potatoes, peeled and sliced
  • 6 oz (175 g) bacon, cut in small pieces
  • 1 medium onion, sliced
  • 1 oz (25 g) butter
  • 1 tablespoon flour
  • ¾ pint (400 ml) good stock (chicken or vegetable)
  • Sea salt and freshly ground black pepper
  • Sprig of thyme
  • 1 bay leaf


Fry the bacon and the onion gently in the butter. Stir in the flour, cook for a few moments and then pour in the stock (previously heated). Season and add the thyme, bay leaf and, lastly, the potatoes.

Cover the pan and cook for about half an hour or until the potatoes are tender.

In 1793 Alexander Dumas reported that potatoes had been planted in the main flower beds of the Jardin des Tuileries. Potatoes were sometimes known as ‘Royal Oranges’ as a result of this.