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Authentic Farcon from Chamonix - Bacon and Potato Cake Recipe
Authentic Farcon from Chamonix - Bacon and Potato Cake
Pierre Carrier, Le Hameau Albert Ier, France
Pierre Carrier, Le Hameau Albert Ier, France
Flavors of France
Total time: more than 2 hours
Preheat the oven to 150° C (300° F)
Preparation time: 15 minutes
Cooking time: 4 hours
Difficulty: Easy
Chef's Note

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.

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 kg (2 1/4 lb.) Potatoes, preferably Bintje
- 200 g (7 oz.) prunes
- 50 g (2 oz.) currants
- 100 g (3 1/2 oz.) bacon, in small pieces
- 10 thin slices of bacon
- 100 ml (6 tbsp.) heavy cream
- 3 tbsp. butter
- 2 eggs
- 1 large onion
- Salt and freshly ground pepper
  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.
A Pinot Noir from Savoie or Mondeuse Anthony Ravat suggests a Chignin Bergeron 97 from Louis Magnin
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