Authentic Farcon from Chamonix - Bacon and Potato CakeTheWorldWideGourmet.com
Total time: more than 2 hr
Preheat the oven to 150° C (300° F)
Preparation time: 15 minutes
Cooking time: 4 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:158.7 kcal
Proteins:2.4 g
Fats:10.4 g
Carbohydrate:14.7 g
Fibers:1.8 g
Sugar:2 g
Cholesterol:44.9 mg
Sodium:29.3 mg
Calcium:17.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
1000
g
potatoes, preferably bintje
200
g
prunes
50
g
currants
100
g
bacon, in small pieces
10
thin slices of bacon
100
ml
heavy cream
45
ml
butter
2
eggs
1
large onion
salt and freshly ground pepper
METHOD
- Peel and thinly slice the onion; sweat for 5 minutes in a covered pan with the bacon bits and 2 tbsp. butter;
- grate the raw potatoes;
- line the bottom and sides of a soufflé dish or small cocotte with the slices of smoked bacon;
- combine the potatoes, onion, bacon bits, cream, eggs, prunes and currants; season with salt and pepper;
- pour into the mold; cover and cook in a water bath for 4 hours in a preheated 150° C (300° F) oven;
- remove from the oven and let rest 15 minutes before unmolding.
SOMMELIER
A Pinot Noir from Savoie or MondeuseAnthony Ravat suggests a Chignin Bergeron 97 from Louis MagninCHEF'S NOTES
This is a typical Savoyard recipe that varies from valley to valley. You'll sometimes find it made with dried apples and a pinch of nutmeg. It is basically a potato cake with prunes, bacon and raisins. It provides meat (bacon), starch (potato) and dessert (fruit) all in one dish! It was traditionally a poor man's dish, and while the family went to Mass in the village, the farcon cooked in a special tall pan with a central chimney.
Suggestion
Serve the day it's made or the next day, cut into thick slices and reheated in a skillet with a little butter. Accompany with a green salad.
It is also served in its region of origin as a side dish with a roast or game stew.
