Etouffade De Pommes De Terre (Smothered Potatoes)

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.

Etouffade De Pommes De Terre (Smothered Potatoes) printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.