“Everything passes, everything is boring, not the Cacasse ! 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.
David Truillard
The recipe
- 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 !
