Pommes de Terre à la Berrichonne
Updated: Mar 13
Check out my take on Pommes de Terre à la Berrichonne - a classic French dish featuring herby potatoes, bacon, and onions, slowly roasted in a flavourful blend of stock and white wine. These potatoes are crispy on top and have a melt-in-your-mouth texture that bursts with flavour. The sweetness of the onions perfectly complements the savoury ingredients, creating a delicious balance. If you are a fan of Fondant Potatoes, you are sure to love this recipe too! Enjoy the cooking process and savour every bite!
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What is Berrichonne Potatoes?
Pommes de Terre à la Berrichonne, also known as Berry-style potatoes, is a classic French dish that originated in the Berry region of central France. It is a hearty and rustic dish that features potatoes that are cooked in a rich and flavourful broth until they are tender and infused with the flavours of the other ingredients.
The dish typically includes ingredients such as bacon, onions, garlic, and sometimes even sausage. The potatoes are usually sliced thinly and cooked with these ingredients in a pot or Dutch oven until they are soft and the flavours have melded together. A touch of cream or crème fraiche is often added at the end to give the dish a rich and creamy finish.
Pommes de Terre à la Berrichonne is said to have originated as a simple peasant dish, made with ingredients that were readily available in the region. The dish has since become a beloved staple of French cuisine and is enjoyed by people all over the world.
Variations of the dish can include different types of meat, such as chicken or duck, or vegetables like carrots or leeks. Some recipes call for the addition of white wine or chicken broth to the cooking liquid to add extra depth of flavor. Some versions even include a layer of cheese on top of the potatoes, which is melted and bubbly when the dish is finished baking in the oven.
Portions: 4
Preparation time: 15 minutes
Cooking time: 1h
Ingredients for Berrichonne Potatoes:
1.76 pounds (800g) waxy potatoes, such as Yukon Gold or red potatoes, for best results.
3.5oz (100g) unsmoked streaky bacon, diced
1.5 tbsp of butter
1 tsp of olive oil
2 shallots, finely diced
3 small red onions, cut into quarters
1 cup (250ml) beef or vegetable stock
0.4cup (100ml) white wine
1 tbsp of fresh thyme leaves
2 tbsp of parsley, for garnish
crème fraiche (optional)
grated cheese (optional)
freshly ground black pepper
Equipment:
I highly recommend using a cast iron pan for this recipe as it is a versatile cooking tool that can be used for both stages of the cooking process. If you don't have a cast iron pan, you can still prepare the onions with bacon in any frying pan and then transfer them to a baking or casserole dish. However, investing in a cast iron pan is definitely worth it as it is durable, distributes heat evenly, and can be used on any stovetop or in the oven. So why not consider purchasing one for your kitchen?
How to prepare Berrichonne Potatoes:
1. Start by preparing the potatoes. Cut off the tops and bottoms, peel them into a barrel shape, and then cut them in half. If using smaller potatoes, leave them whole.
2. In the cast iron pan, fry diced bacon over high heat for 5 minutes.
3. Add the sliced shallots and continue cooking for another couple of minutes on slightly lower heat. Meanwhile, preheat the oven to 180C (356F).
4. Once ready, remove the pan from the stove and add fresh thyme. Place the potatoes on top of the bacon and onions, and then add stock and white wine (enough to cover potatoes). Place quartered red onions in between the potatoes.
5. Season with black pepper and cover pan with tin foil and bake in the oven for 45 minutes.
6. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are cooked through and the top is golden brown. (optionally you can add grated cheese at this point).
7. Serve immediately, garnished with fresh parsley and crème fraiche. These potatoes go very well with Beef Bourguignon or a Steak. Enjoy!
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Check out my other recipes:
Beef Bourguignon - The rich, savoury flavours of beef bourguignon would complement the earthy notes of the Berrichonne Potatoes. Give it a try!
Bigos Królewski - Polish Hunter's Stew - King of European Stews straight from my homeland :)
Beef Stroganoff with Silesian Dumplings - My personal fusion between two cuisines. Works fantastic!
