This dish for me represents rustic French cuisine at its best – simple to prepare, local ingredients and very tasty. From the foodie region of Alsace which is always a great source of wonderful traditional recipes this is called Pommes de terre aux oignons et au lard.
This unique dish was eaten in the small farmhouses of the Vale of Munster.
It was cooked very slowly in a pot buried in the cinders of the fire. It was the main course for the woodcutters and charcoal burners in the forests in the area. These days you’ll find it in all the holiday farmhouses in the Vosges mountains and it is delicious!
Traditionally it was served with a green salad and smoked neck of pork.
200g smoked bacon
3 large onions
Cast iron casserole dish – its traditional to cook in a dish of this kind.
1. Line the bottom of the casserole dish with thin rashers of bacon.
2. Cover the bacon with a layer of sliced potatoes.
3. Cover the potatoes with a layer of sliced onions and a knob of butter
4. Season and then continue laying alter layers of potato and onion with knobs of butter and seasoning and end with a final layer of potatoes dotted with butter.
5. Cover the casserole and cook in a very hot oven for one hour.
6. Mix all the ingredient and serve.