Etouffade De Pommes De Terre (Smothered Potatoes)

Title:
Etouffade De Pommes De Terre (Smothered Potatoes)

Yield:
4 Servings

Categories:
French,
Potatoes,
Restaurant/




Ingredients:





     8    Potatoes; peeled, cut lg


          -chunk


     2 tb Olive oil


     2    Onions; chopped


     2    Shallots; chopped


     4 oz Ventreche, bacon or salted


          -ham


     1 ts Fresh thyme; chopped


     1    Bay leaf


     1 tb All-purpose flour


     1 c  Chicken broth or water


          Salt and pepper


     1 tb Parsley; chopped






 In a heavy bottomed covered pot, heat oil over medium heat.  Add the onions


 and shallots, the ventreche, bacon, or ham, thyme, and bay leaf. Stir and


 let cook about 10 minutes.  Sprinkle the flour over the mixture and stir


 until brown.


 


 Add the potatoes, broth or water, salt and pepper.  Mix well with a wooden


 spoon.  Cover the casserole and let cook slowly about 45 minutes, stirring


 often to keep it from sticking.


 


 Serve on a warm plate and garnish with chopped parsley.


 


 Shared by Sherilyn Schamber


 Recipe By     : A Culinary Journey in Gascony


 


 Posted to MC-Recipe Digest V1 #240


 


 Date: Wed, 09 Oct 1996 15:42:48 -0700


 


 From: Sherilyn Schamber 


 


 NOTES : These slow-cooked potatoes steam in their own savory moisture and


      are flavored by the familiar salty ventreche, sweet shallots,


 


      onions and thyme.