Recipe#8473

Title: Etouffade de Pommes de Terre (Smothered Potatoes)

From: Sherilyn Schamber 
Date: Wed, 09 Oct 1996 15:42:48 -0700 
Recipe By     : A Culinary Journey in Gascony

   8                    potatoes -- peeled, cut lg chunk
   2      Tbsp          olive oil
   2                    onions -- chopped
   2                    shallots -- chopped
   4      oz            ventreche, bacon or salted ham
   1      tsp           fresh thyme -- chopped
   1                    bay leaf
   1      Tbsp          all-purpose flour
   1      c             chicken broth or water
                        salt and pepper
   1      Tbsp          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.
Shared by Sherilyn Schamber
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NOTES : These slow-cooked potatoes steam in their own savory moisture and 
       are flavored by the familiar salty ventreche, sweet shallots, 
       onions and thyme.