Farcement
  • Serves icon Serves 8-10
  • Time icon Hands-on time 30 min, oven time 2½-3 hours

Bacon-lined potato, onions, lardons and prunes make this traditional Savoie recipe a very good reason to get off the piste and into the warmth.

Nutrition: per serving

Calories
489kcals
Fat
14.3g (8g saturated)
Protein
10.1g
Carbohydrates
78.9g (38g sugars)
Fibre
2.2g
Salt
0.8g
Calories
489kcals
Fat
14.3g (8g saturated)
Protein
10.1g
Carbohydrates
78.9g (38g sugars)
Fibre
2.2g
Salt
0.8g

Ingredients

  • 50g unsalted butter, melted, plus extra to grease
  • 25-35 British free-range smoked streaky bacon rashers (depending on the size of your dish)
  • 150g British free-range unsmoked bacon lardons
  • 1 large onion, thinly sliced
  • 10 ready-to-eat pitted prunes, halved
  • 75g sultanas or golden raisins
  • 1kg floury potatoes, such as maris piper
  • Freshly grated nutmeg

You’ll also need

  • 20cm round ovenproof dish or cake tin (see tip)

Method

  1. Heat the oven to 180°C/160°C fan/ gas 4. Rub or brush half the butter around the inside of the ovenproof dish or cake tin. Stretch out the bacon slices a little using the back of a knife. Use about one third of the bacon to line the base of the dish/tin then, overlapping them slightly, use most of the remaining bacon slices to line the sides so they overhang the edge of the dish/tin – reserve a few slices.
  2. Fry the lardons in a dry pan over a medium heat until golden, then tip into a bowl along with any fat from the pan. Add the sliced onion, halved prunes and sultanas/golden raisins. Coarsely grate the potatoes, then put them in a clean tea towel and squeeze out as much liquid as possible. Add the squeezed-dry grated potatoes to the bowl. Add the remaining melted butter, a good grating of nutmeg and seasoning, mix well, then spoon into the dish and press down fairly firmly.
  3. Bring the overhanging bacon over the top of the filling to enclose it, using the reserved slices to cover the top. Cover with a buttered piece of foil, put in a roasting tin and pour boiling water from a kettle around the outside until it comes halfway up the sides. Bake for 2½-3 hours, then serve hot.

delicious. tips

  1. Make sure you don’t use a loose-bottomed cake tin as the water will seep in.

  2. You can prepare this up to 24 hours in advance, although it’s best served on the day. Keep covered in the fridge, then heat through in a warm oven for about 30 minutes.

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