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Recipe · Savoy
Farçon savoyard
Savoy grated-potato terrine with prunes and bacon
⏱ 240 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)potatoes
200 g (7 oz)smoked lardons
100 g (3½ oz)thinly sliced smoked bacon
100 g (3½ oz)raisins
100 g (3½ oz)pitted prunes
3eggs
200 ml (¾ cup)milk
30 g (1 oz)butter
Saltpepper, nutmeg
3 tbspmixed fresh herbs
- 1 kg (2.2 lb) potatoes
- 200 g (7 oz) smoked lardons
- 100 g (3½ oz) thinly sliced smoked bacon
- 100 g (3½ oz) raisins
- 100 g (3½ oz) pitted prunes
- 3 eggs
- 200 ml (¾ cup) milk
- 30 g (1 oz) butter
- Salt pepper, nutmeg
- 3 tbsp mixed fresh herbs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the raisins and prunes in warm water for 15 minutes.
- Peel and grate the potatoes, then squeeze them dry in a cloth.
- Brown the bacon in a dry pan and drain.
- Mix the grated potatoes, bacon, drained raisins and prunes, and herbs.
- Beat the eggs and milk and stir into the mixture with salt, pepper and nutmeg.
- Butter a terrine or loaf pan and line the base and sides with the bacon slices.
- Pour in the mixture and cover with a few slices of bacon.
- Cover with foil.
- Bake in a water bath for 3 hours at 150°C (300°F).
- Serve hot in thick slices with a green salad.
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