Pommes de Terre Vigneronnes (Wine Maker's Potatoes)

Slices of soft potato are covered in a rich brown sauce with onion and bacon.Ingredients:

  • 1 kg / 2.2 lbs floury potatoes (Maris Piper, King Edwards, or Russet)
  • 150 g / 5 oz lardons or smoked bacon cut into matches
  • 50 g / 3.5 tbsp butter
  • 3 tbsp vegetable oil
  • 2 big onions, sliced
  • 1 tbsp all-purpose flour
  • 400 ml / 14 fl oz beef stock
  • 200 ml / 7 fl oz red Beaujolais wine
  • 2 bay leaves
  • 1 branch of thyme
  • salt and pepper


  1. Peel the potatoes and slice them into 3 mm / 1/8 inch thick discs
  2. Melt the butter with the oil in a pan and cook the onions until soft and golden. Instant appetite! Everyone loves the smell of onions cooking. Unless you don’t like onion, in which case, what are you doing here?
  3. Add the bacon lardons and cook them for 3 minutes before dusting with flour
  4. Slowly mix in the stock and then the wine. Hope you haven’t drunk it all.
  5. Add the spices and season to taste. Then add the potatoes and coat them with sauce
  6. Cover the pan and leave to cook on low to medium heat for about 30 minutes
  7. If desired, turn the heat up and leave the pan uncovered for a minute or so to create a nice crust on the bottom

Of course, this should be a side to the saucisson au gène described in The Cold Case: a Vintage Murder, but if you don’t have a French sausage to hand, go ahead and substitute your own. I won’t tell.

Source: https://cuisine-maison-comme-autrefois.blogspot.com/2015/11/recette-de-pommes-de-terre-vigneronnes.html

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