Etouffade de pommes de terre (smothered potat

Yield: 4 Servings

Ingredients:

• 8 potatoes -- peeled cut lg : chunk
• 2 TB olive oil
• 2 onions -- chopped
• 2 shallots -- chopped
• 4 oz ventreche bacon or salted : ham
• 1 ts fresh thyme -- chopped
• 1 bay leaf
• 1 TB all-purpose flour
• 1 c chicken broth or water : salt and pepper
• 1 TB parsley -- chopped

Instructions:

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 Recipe By : A Culinary Journey in Gascony From: Sherilyn Schamber

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