ETOUFFADE DE POMMES DE TERRE (SMOTHERED POTATOES)
Ingredients
- 2 shallots, chopped
- 4 oz ventreche, bacon or salted ham
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 1 cup chicken broth or water
- Salt and pepper
- 1 tablespoon parsley, chopped
Directions
- Directions
- 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.
