Fricassée of Potatoes with Bacon

The term cacasse is a truncated version of “fricassée of potatoes.” Nu here stands for “peeled.” Literally: “potatoes with naked bottoms.” Like many recipes from rural France, cacasse à cul nu emanates from a time of extreme poverty in the Ardennes. No meat was to be had, and this dish represented the full meal. Only at the beginning of the month when people felt ‘rich’ did they add a bit of bacon. Despite its apparent simplicity, it is savory and delicious.

The Fricassée of Potatoes with Bacon is a comforting and flavorful dish that is perfect for a satisfying meal. Whether enjoyed as the main course or served alongside other proteins, this dish is sure to please. The combination of tender potatoes, crispy bacon, and savory flavors from the onions and herbs creates a delightful and hearty dish. Don’t forget to add a side of fresh green salad to balance out the flavors and add a touch of brightness to your plate. Gather your loved ones around the table and savor the deliciousness of this Fricassée of Potatoes with Bacon.

Serves 6

INGREDIENTS:

• 1/2 pound thick bacon slices
• 1/4 cup olive oil
• 2 large onions, finely chopped
• 2 tablespoons flour
• 3 pounds potatoes, peeled and quartered
• 1 teaspoon thyme
• 1 bay leaf
• Pepper and salt

INSTRUCTIONS:

1. In a heavy-bottomed pot, cook the thick bacon slices until nearly crisp. Remove the bacon from the pot and set it aside for later use.
2. Add olive oil to the pot and heat it over medium heat. Add the finely chopped onions and cook them until they become golden brown.
3. Stir in the flour to create a lightly browned roux. Then add 1 cup of water to the pot.
4. Add the peeled and quartered potatoes, thyme, bay leaf, pepper, and salt to the pot. Add enough water to cover the potatoes by about half an inch.
5. Cover the pot and simmer the mixture for approximately 45 minutes, or until the potatoes are tender.
6. Test the potatoes for doneness and adjust the seasoning if needed.
7. Ten minutes before serving, top the fricassée with the reserved bacon slices.
8. Serve the fricassée of potatoes with bacon as a main dish or as a side dish alongside pork, sausages, or chicken breast cooked along with the potatoes.
9. Consider serving a fresh green salad as a refreshing accompaniment to complement the flavors of the dish.

SERVING SUGGESTIONS:

• Serve the Fricassée of Potatoes with Bacon hot as a delicious and hearty meal. It can be enjoyed on its own as the main course, or you can pair it with your favorite protein such as grilled pork chops or sausages. For a complete meal, serve it with a side of fresh green salad to add a refreshing element to the dish.

Enjoy your Fricassée of Potatoes with Bacon!