“Everything passes, everything is tired, not the shit! This is the motto of the Brotherhood of the Bare-Bottom Cacasse which makes known this tasty typically Ardennes recipe. This is a recipe name that calls for some explanation, isn't it? This is actually a poor man's dish. This fricassee of potatoes was said bare-bottomed because initially served without meat. But today, the Brotherhood has redesigned the recipe to make it a little more gourmet with slices of bacon. You can also add pork, sausages or chicken breasts cooked with the potatoes.  

The recipe

Ingredients

For 4 people  

1kg long firm potatoes 

4 nice slices of lean bacon 

2 onions 

4 tablespoons oil (or lard) 

2 or 3 cloves of garlic 

thyme, bay leaf, parsley, salt and pepper

  • In a cast iron casserole, brown the slices of bacon over medium heat. Once golden, set them aside.
  • Add oil and increase the heat. Roast potatoes whole or halved depending on size.
  • Reserve them once golden (not black). 
  • Brown the sliced ​​onions over medium heat. Optionally add a little oil.
  • Make a roux by adding flour and scraping the bottom of the pan well.
  • Return the potatoes, moisten to just cover them.
  • Add a sprig of thyme, a bay leaf, two or three cloves of garlic, salt and pepper.
  • Cook over low heat for about 45 minutes, then return the slices of bacon to the pan. 

Before serving (why not with a fresh salad), sprinkle the dish with fresh parsley. Enjoy your lunch ! 

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