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.

1. Peel and thinly slice the onion; sweat for 5 minutes in a covered pan with the bacon bits and 2 tbsp. butter;
2. grate the raw potatoes;
3. line the bottom and sides of a soufflé dish or small cocotte with the slices of smoked bacon;
4. combine the potatoes, onion, bacon bits, cream, eggs, prunes and currants; season with salt and pepper;
5. pour into the mold; cover and cook in a water bath for 4 hours in a preheated 150° C (300° F) oven;
6. remove from the oven and let rest 15 minutes before unmolding.