What is Tartiflette?

Tartiflette is the ultimate French mountain comfort food. It comes from Savoie, in the French Alps, and is a bubbling dish of sliced potatoes, smoky bacon (lardons), caramelized onions and white wine, all crowned with a whole wheel of Reblochon cheese that melts into a rich, creamy sauce.

It’s a surprisingly young dish. The name comes from tartifles, the Savoyard word for potatoes, and the modern recipe was popularized in the 1980s to promote Reblochon. But it draws on much older Alpine traditions of combining potatoes, cheese and cured pork to survive long mountain winters. Today it’s a staple of ski chalets and Christmas tables all over France.

Ingredients you need for Tartiflette

You only need a handful of simple ingredients for a real Tartiflette:

• Potatoes. Choose waxy or all-purpose varieties like Yukon Gold or Charlotte. They hold their shape while soaking up all that creamy sauce.
• Bacon (or lardons). Traditional Tartiflette uses smoky French lardons. Thick-cut smoked bacon sliced into matchsticks is the easiest substitute.
• Onions. Slowly cooked in the bacon fat until soft and golden, they add sweetness and balance the richness.
• Dry white wine. It brings acidity and depth. A Savoie white is ideal, but any dry, crisp white works. I recommend Sauvignon Blanc or Pinot Blanc. Don’t reach for cooking wine, but you shouldn’t necessarily reach for the a pricy bottle either.
• Garlic. Just a halved clove rubbed on the dish for a subtle aroma.
• Nutmeg, black pepper and salt. A pinch of freshly grated nutmeg is the little detail that makes it taste authentically French.
• Reblochon. This is the star of the dish! A soft, washed-rind Alpine cheese that melts into a creamy, nutty sauce. Can’t find it? Taleggio is my favorite substitute (see below).

What If I Can’t Find Reblochon?

Raw-milk Reblochon can’t be sold in many countries, though some shops carry a pasteurized version, so it’s worth asking your cheesemonger. If not, here’s what works, from best to good:

• Taleggio: this is my top pick! It’s a washed-rind Italian cheese with the same gentle funk and melting character.
• Raclette: it melts beautifully and has that Alpine flavor. Use it in slices in place of the rind-up wheel.
• Ripe Camembert or Brie: easy to find and creamy, but they have a milder taste.
• Port Salut or Morbier: gentle, melty options if you’re limited to a supermarket.

Always keep the rind on. It’s where much of Reblochon’s flavor comes from.

How to Make Tartiflette: Quick Step-by-Step

Here is a quick step-by-step instruction for how to make tartiflette. You can find the whole, detailed recipe with instructions and timing in the recipe card below.

Step 1:  Par-boil the potatoes. Cook peeled, cut potatoes in salted water for 8 to 10 minutes, until just tender. Drain well.

Step 2: Cook the bacon and onion. Sauté the bacon matchsticks until golden, add onions and cook until soft and golden. Season with salt, pepper and nutmeg. 

Step 3: Deglaze with wine. Pour in the white wine and let it reduce, scraping up the flavorful bits.

Step 4: Assemble the dish. Rub a baking dish with the halved garlic, layer the potatoes and onion + bacon mixture.

Step 5 : Top with cheese. Slice the Reblochon cheese in half horizontally and place it on top of the dish, rind side up.

Step 6: Bake until bubbling. Bake at 200°C (400°F) for 20 to 25 minutes until golden and melted.

What to serve Tartiflette with?

Tartiflette is very rich, so I recommend you keep the sides light, fresh and sharp:

• A crisp green salad with a French vinaigrette. This is the classic pairing and cuts through the cream and cheese.
• Cornichons and pickled onions, the traditional Alpine counterpoint.
• A dry white wine from Savoie (Apremont or Roussette) or an Alsace Pinot Blanc. A light red like Gamay also works.

My tips for the best Tartiflette

• Don’t overcook the potatoes in the first step. Slightly firm is perfect, as they will continue to cook and soften in the oven later.
• Choose waxy potatoes, like Charlotte or Yukon gold. You want them to keep their shape as they cook. Floury varieties like Russets fall apart.
• Use good bacon. Smoked French lardons are traditional. Thick-cut smoked bacon is the best substitute.
• Don’t skip the nutmeg or the garlic rub. They’re subtle but make it taste authentically French.
• Serve immediately. Tartiflette is at its gooiest straight out of the oven.

Make ahead: Assemble up to step 6 without the cheese, cover and refrigerate for up to 24 hours. Add the cheese just before baking and add 5 to 10 minutes to the time. Leftovers keep 3 days in the fridge. Reheat covered at 180°C (350°F) for about 15 minutes.

Frequently Asked Questions

Is Tartiflette the same as gratin dauphinois?

Not quite. Both are creamy French potato bakes, but Gratin Dauphinois (sometimes refered to as Dauphinoises Poatoes) uses cream and no cheese, while Tartiflette gets its creaminess from melted cheese. A Tartiflette is also richer, made with bacon, onions and wine.

Can I make Tartiflette without wine?

Yes, you can replace the wine with chicken stock. In the case, I’d also add a squeeze of lemon juice for acidity.

What does Reblochon taste like?

Good question! Reblochon cheese is mild, nutty, creamy and slightly fruity, with a soft, washed rind and a hint of barnyard funk.

Where can I buy Reblochon?

Try a good cheese shop, specialty grocers or online cheese retailers. Ask for a pasteurized version if raw-milk cheese isn’t available where you live.

Can I freeze Tartiflette? 

I don’t recommend freezing this dish. The potatoes turn grainy and the cheese loses its texture. But you can keep leftovers in the fridge for up to 3 days.

Traditional Tartiflette Recipe

Print Recipe

Serves: 6-8 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 ½ lbs (1.2kg) waxy potatoes (ie. Yukon Gold, Charlotte or similar; about 6 to 7 medium)
1 tsp salt, for the potato water
9oz bacon (9 strips/about 250g), sliced into ¼” (0.65cm) thick matchsticks
3 large onions, peeled and sliced in half-rounds
½ cup (125ml) dry white wine, dry
1 garlic clove, peeled and cut in half
¼ tsp black pepper
¼ tsp salt
¼ tsp grated nutmeg
1 (450g) wheel of Reblochon (or substitute: Taleggio, Raclette, Camembert)

Instructions

1. Prepare the potatoes. Peel and cut the potatoes into large coins (a touch less than 1/4" thick). Place them in a large pot, cover with cold water, add 1 tsp salt and bring to a boil. Simmer for 8 to 10 minutes, until just tender when pierced with a knife. They will finish cooking in the oven, so don't let them go mushy. Drain well.
2. Preheat the oven to 200°C (400°F).
3. Cook the bacon and onions. In a large skillet over medium heat, cook the bacon for 5 to 7 minutes until golden but not crisp. Add the onions to the bacon and cook over medium-low heat for 12 to 15 minutes, stirring often, until soft and golden. Season with salt, pepper and nutmeg.
4. Deglaze. Pour in the white wine and scrape up the browned bits. Simmer for 3 to 4 minutes until the wine has mostly reduced.
5. Prep the dish. Rub the cut sides of the garlic clove all over the inside of a 2-liter (about 9x13") baking dish.
6. Assemble. Transfer half of the potatoes into the dish. Top with half of the bacon-onion mix. Top with the remaining half of the potatoes and press slightly with your hands to make sure it’s somewhat compact. Top with remaining half of the bacon-onion mix.
7. Add the cheese. Slice the Reblochon in half horizontally to make two thin rounds. Place both halves on top, rind side up, covering the surface. (Alternatively, you cut the cheese into slices and arrange them in a layer.)
8. Bake for 20 to 25 minutes, until the cheese is melted, bubbling and golden in spots. Let it rest for 5 minutes, then serve piping hot.

The post Traditional Tartiflette Recipe appeared first on Pardon Your French.

They’re perfect for holiday dinners, Sunday roasts, or any meal that deserves a touch of indulgence.

Ingredients you’ll need for roasted garlic mashed potatoes

• Potatoes. For the best mashed potatoes, choose a starchy variety – meaning one that’s high in starch and low in moisture, like Russets, Yukon Golds, German Butterballs or Bintje (my favorites!). Unlike waxy potatoes, their fluffy, dry flesh breaks down easily when cooked, giving you smooth, light, and perfectly creamy mashed potatoes.
• Salt. Don’t skip the salt when boiling your potatoes! Add it at the very beginning in the water. It seasons the potatoes from the inside out and helps keep starchy varieties, like Russets or Bintje, from turning gummy.
• Garlic. For this recipe, we use a whole head of garlic, roasted to golden perfection. The cloves stay nestled in their papery skins, wrapped in foil with some olive oil to keep them from burning. As it roasts, the garlic gently steams inside the foil, turning irresistibly soft and sweet.
• Cream and milk. I like to use a mix of half cream and half milk for my potatoes. It gives you that rich, velvety texture without feeling too heavy. Of course, if you’re in the mood for something extra indulgent, feel free to go all in with cream! Don’t worry if it looks like there’s too much liquid at first: the potatoes will soak it up as you stir, creating that perfectly creamy consistency.
• Butter. What would French mashed potatoes be without a generous amount of butter!?
• Chive (optional). A good sprinkle of freshly minced chive just before serving is always good.  
• Salt and pepper. We add them at the end to adjust seasoning if needed.

How to Make Roasted Garlic Mashed Potatoes (step-by-step)

Here’s a quick overview of the process. You can find the complete recipe ingredient list and instructions at the bottom of this post.

1. Roast the garlic. 

First, roast the garlic head at 390°F (200°C) until golden and soft. This can take up to 50 minutes. Tip: roast the garlic ahead of time, it keeps for 3 days in the fridge!

2. Cook the potatoes. 

Peel the potatoes, cut them in large even sized chunks and place them in a large pot. It’s important not to cut them too small and have the chunks even in size. Cover them by 1-inch with water, add salt, cover and bring to a boil.

Boil until the potatoes are fork-tender, but not mushy yet. Drain immediately and let the potatoes steam off for about 10 minutes, so they lose their excess moisture. (Essentially, just let the potatoes sit outside of the water (in the colander/strainer), and allow the steam to naturally escape the potatoes)

3. Prepare the fixings. 

Meanwhile, melt the butter in a small sauce pan with the cream and milk. Watch carefully, we don’t want the liquid to start foaming. As soon as the butter is melted, set aside.

Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.

4. Make the mash.

Transfer the potatoes into a large pot and mash them. I use a large wooden spoon for a chunky texture; use a ricer or hand masher for a creamy texture. Fold in the “garlic milk” and mix until just incorporated.

Don’t overmix or the mashed potatoes will turn gummy! Season to taste and top with butter bits and fresh chive before serving.

Expert Tips for making the best Garlic Mashed Potatoes

1. Pick the right potatoes. Go for starchy ones like Russets, Yukon Golds or Bintje for that naturally creamy, buttery texture.
2. Roast the garlic ahead. Get a head start by roasting your garlic in advance. It keeps in the fridge for up to 3 days (or freezes for months!) so you can whip up these roasted garlic mashed potatoes in no time.
3. Cut potato pieces into equal sized pieces, for even cooking and smooth mashing.
4. Start with cold water. Always cover your potatoes with cold water before boiling. It helps them cook evenly from the inside out.
5. Salt the cooking water, just like pasta. It’s your first (and best) chance to infuse flavor into the potatoes and create a creamy texture.
6. Mash while warm. Never mash cold potatoes! Warm potatoes mash up silky smooth; cold ones turn gummy and gluey.
7. Add warm milk/cream. Likewise, always add warm liquid to your mashed potatoes. Cold dairy will turn them gummier.
8. Skip the blender or mixer. It’s tempting, but these tools overwork the starch. Stick to a wooden spoon, a potato masher or ricer for fluffy, lump-free results.
9. Don’t forget the salt! Add salt in the boiling water and at the start. Potatoes soak up seasoning, so don’t be shy.

FAQs – Roasted Garlic Mashed Potatoes

Can these garlic mashed potatoes be made the day before and reheated?

Yes, absolutely. They can be made up to two days ahead of time and reheat perfectly in the oven.

If you’d like to make them ahead and reheat before serving, transfer them into an oven-safe dish, top with little dots of butter, cover with a piece of foil and reheat at 350°F (180°C) for 15-20 minutes. You can remove the piece of foil near the end, if you want that delicious thin skin to form at the top.

How to keep mashed potatoes warm?

My favorite technique here is to set my oven at a low setting (200°F/93°C) to keep the mashed potatoes warm, covered with foil or a lid. Stir occasionally so they don’t stick to the dish. 

How long do they keep?

Cooked mashed potatoes usually keep well in the fridge for 3-4 days. Store them well in an airtight container.

Can I freeze these mashed potatoes?

Yes absolutely. After you let them cool completely, transfer them into an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or in the oven.

Whether you’re making them for a dinner party, Thanksgiving feast, or just to elevate a weekday meal, these Roasted Garlic Mashed Potatoes are the ultimate crowd-pleasing side dish. 

I hope you enjoy this recipe as much as I do.  If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French potatoes recipes

We love our potato sides in France! From creamy gratins to hearty salads, here are some delicious recipes for you to try.

• Potato Gratin Dauphinois
• Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)
• Crispy Duck Fat Potatoes (Pommes de Terre Sarladaises)
• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Classic French-Style Potato Salad

Roasted Garlic Mashed Potatoes

Print Recipe

Serves: 4 to 6 Prep Time: 15 Minutes Cooking Time: 1 Hour 1 Hour

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

3lbs (1.36kg) potatoes (ie. Russet, Bintje)
1 tsp salt
1 head garlic, skin on
1 tbsp (15 ml) extra virgin olive oil
¼ tsp freshly ground black pepper
¼ tsp salt
½ cup (115g) butter
½ cup (125ml) whole milk
½ cup (125ml) heavy cream (35% m.f.)
1 to 2 tbsp chive, chopped (optional, for serving)
Extra butter (optional, for serving)

Instructions

1. Roast the garlic. Preheat your oven to 390°F (200°C) with a rack in the middle. Slice off the top of the garlic head to expose the tops of the raw cloves. Drizzle the exposed cloves with 1 tablespoon of olive and wrap in foil. Place in the center of the oven rack and roast for 50 minutes, until the head feel tender to the touch. Transfer onto a cooling rack, and let cool completely.
2. Peel the potatoes and cut them in large, even chunks. Place in a large pot, cover by 1-inch of cold water and add salt. Place on the stove top over high heat and bring to a boil. Once boiling, reduce the heat to a simmer. Cook for 20 minutes, until fork tender. The potatoes should feel fluffy when pierced but not mushy yet: check occasionally the potatoes consistency during the last 5 minutes. Drain well, and let steam for 10 minutes.
3. Melt the butter, cream and milk in a small sauce pan. As soon as the butter is melted, set aside. Remove garlic cloves from their paper by pressing the whole head together, and roughly mash them into a paste with a fork. Stir the garlic paste into the warm butter/milk/cream.
4. Return the potatoes into their pot and mash them, using a large wooden spoon, potato mashed or ricer. Fold in the milk and mix until just incorporated. Taste and adjust seasonings if needed, with salt and black pepper.
5. For serving, top with little dabs of butter and chopped chive.

The post Roasted Garlic Mashed Potatoes appeared first on Pardon Your French.

What are Lyonnaise Potatoes?

Lyonnaise Potatoes, known in French as “Pommes de terre à la Lyonnaise”, are a quintessential French potato side dish hailing from the city of Lyon. In classic French cuisine, the term à la lyonnaise signifies a dish prepared and garnished with caramelized onions.

And Lyonnaise potatoes are exactly that – crispy potatoes with caramelized onions!

The recipe is straightforward and satisfying: potatoes are first peeled, sliced and then par-boiled before being sautéed with onions in butter and oil until golden and the edges are crisp. The potatoes are then finished with a heavy sprinkle of black pepper and some fresh parsley.

A brief history of Lyonnaise Potatoes

The origins of this iconic French side dish trace back to the early 19th century, with renowned chefs like André Viard—author of Le Cuisinier Impérial—and Alexis Soyer offering their own takes on thinly sliced potatoes and onions fried in butter. The recipe quickly gained popularity among chefs, and in 1907, the legendary Auguste Escoffier elevated it to new heights adding chopped parsley—a flourish that remains a signature of the dish to this day.

Today, Lyonnaise potatoes are cherished both in the bustling restaurants of Lyon and in cozy French home kitchens. After all, who can resist crispy, buttery potatoes layered with sweet, golden onions?

Why you’ll love this recipe

I first fell in love with Lyonnaise potatoes during my student years living in Lyon. This delicious French side dish was a staple on the menus of traditional bouchons—the cozy, no-frill bistros that define Lyon’s culinary scene. I was always amazed at how such a simple dish could deliver so much flavor: tender, buttery slices of potato with irresistibly crisp edges and the sweetness of perfectly cooked onions.

After testing and tweaking the recipe in my own kitchen over the years, I’ve found that using a combination of oil and butter gives me the ideal balance of flavor and that golden, crispy texture.

In essence, this recipe is quick and easy, and yields great taste and texture with the crispy, buttery potatoes and the sweet caramelized onions. Although not traditional, I love to add crushed garlic cloves for extra flavor. Adding the fresh parsley at the end, off-heat, makes it taste fresher – offering great contrast with the rich, buttery potatoes.

Ingredients you’ll need for this recipe

With just a handful of pantry staples and a straightforward cooking method, you’ll have a delicious, authentic French cooking classic on the table in under 30 minutes. Keep reading for a detailed look at the ingredients you’ll need to make perfect Lyonnaise potatoes every time.

• Potatoes. Choose waxy potatoes that hold they shape well when cooked, such as Yukon gold or Russet. In the spring and summer, New Potatoes are a great option too.
• Salt. You can’t skip on salting the water before boiling the potatoes. 
• Butter and oil. A combination of butter and oil is ideal for pan-frying potatoes. The butter ensures a rich, golden color, while the oil helps achieve a perfectly crisp texture. Additionally, oil raises the cooking temperature, preventing the butter from burning and allowing the potatoes to crisp up beautifully.
• Onions and Garlic. The slightly sweet and caramelized onions and garlic pair magically with the crisp potatoes.
• Fresh Parsley. To finish, the potatoes are garnished with fresh parsley. Both curly or flat work great here.

How to make Lyonnaise Potatoes

1. Peel and slice the potatoes and onions, crush the garlic.
2. Parboil the potatoes to soften them slightly.
3. Pan-fry the garlic, onions and potatoes in butter and oil until golden.
4. Season with salt, pepper, and fresh parsley.

Frequently Asked Questions

What type of potatoes are best for this recipe?

Choose a waxy variety that hold its shape well once cooked thanks to its lower starch content and higher moisture. Varieties I recommend are Yukon Gold, Fingerling, New potatoes and Red Potatoes.

What to serve with Lyonnaise Potatoes?

These potatoes are a a quintessential French side dish, perfect served alongside various meats, poultry and fish.

Serve it with chicken recipes like a Chicken Fricassée, Poulet à l’Estragon, Chicken Marengo, a classic Coq Au Vin, or a classic French Roast Chicken. It also pairs great with beef recipes like a traditional Beef Daube or a Flemish Beef Carbonnade Stew.

Audrey’s cooking tips:

• While you peel the potatoes, place them in a large bowl filled with cold water and a splash of lemon juice. This prevents them from browning. 
• You can slice the potatoes by hand (1/4 inch thick) or you can use a mandolin. 

I hope you’ll enjoy this Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) as much as I do! And if you have any questions, please leave a comment. 

Lyonnaise Potatoes (Pommes de terre à la Lyonnaise)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 lb. (900g) waxy potatoes, peeled and sliced into ¼" thick rounds
1 + ¼ tsp salt
3 tbsp(43g) butter (salted or unsalted)
3 tbsp (45ml) vegetable or olive oil
2 medium yellow/white onions, peeled and thinly sliced in half rounds
4 garlic cloves, peeled and crushed
¼ cup fresh parsley, chopped
¼ tsp freshly ground black pepper

Instructions

1. Place the sliced potatoes in a large pot and cover with about 2 inches of water. Add 1 teaspoon of salt, cover and bring to a boil. Boil for about 4 minutes or until the potatoes start to soften slightly. You do not want them tender, just starting to soften. Drain.  
2. In a large frying pan or skillet, over medium heat, melt 1 tablespoon of butter with 1 tablespoon of oil. Add the crushed garlic, half of the sliced onions and half of the potatoes. Sprinkle with ¼ tsp of salt. Cook for 5 minutes, until the onions become fragrant and glistening, and the first potato rounds start to golden. Add the rest of the onion and potatoes and the rest of the butter and oil. Cook for 15-20 more minutes, stirring gently every 5 minutes (be careful not to break the potatoes too much). The potatoes should soften and turn golden at the bottom.
3. Remove from the heat, add chopped parsley and black pepper and stir quickly. Taste and adjust seasoning if needed (more salt, pepper). Serve immediately.

The post Lyonnaise Potatoes (Pommes de terre à la Lyonnaise) appeared first on Pardon Your French.

Embrace this Spring classic, fit for Easter celebrations or any festive gathering!

What is a Lamb Navarin stew (Navarin d’Agneau)?

Lamb Navarin is a classic French stew that showcases the rich taste of lamb with the sweetness of vegetables, stewed in a light broth flavored with herbs and spices.

Like most rustic French recipes, the choice of vegetables and fixings may vary slightly depending on the cook, the region or the season. But this recipe is particularly popular during Spring, which is coincidentally lamb season. Also as such, it is often made with spring produces like turnips, carrots, peas and new potatoes.

This recipe is known for being a maintstay in French cooking schools, as it is a great introduction to how to build a French stew. First, you brown the meat. Then you add vegetables in a specific order. Finally, you add liquid and slow-cook everything together until the meat falls apart and the flavors meld.

In my books, this is one of the staple French stews to have in your cooking repertoire, along with the Beef Bourguignon and the Coq Au Vin.

The History behind the dish

It is said the name “Navarin” originates from the 1827 Battle of Navarin in the harbor of Navarin, Peloponnese, during the Greek War of Independence. It was a significant victory for the French, Russian and English coalition against the Turkish-Egyptian fleet of the Ottoman Empire.

To celebrate, French admiral Henri de Rigny instructed his chef to prepare a lavish dish for his soldiers. Drawing inspiration from local Turkish-style cuisine, the chef used lamb and an array of colorful vegetables to craft a deliciously saucy dish for the occasion – giving birth to the now famous recipe. 

Why you’ll love this recipe

A Lamb Navarin is a fairly easy, one-pot stew recipe that boasts loads of vegetables. In fact, it boasts more vegetables than your classic stew, which I love!

I also love that the sauce is made with a combination of white wine and stock, making for a lighter stew, compared for instance to a Beef Bourguignon – which is made with red wine and a touch heavier.

So, if you’re looking for a one-pot stew recipe that is comforting and hearty, but lighter than your classic beef stew, you’ll love this one!

Ingredients you’ll need for this Lamb Navarin Stew (Navarin d’Agneau)

Like many stews, lamb navarin requires patience and care, but no difficult techniques nor ingredients. Here is a detailed look at the ingredients needed.

1. Lamb. Lamb shoulder is often considered the best cut for stews. It has a good amount of marbling, which adds flavor and keeps the meat moist during the slow cooking process. Ask your butcher to trim the larger fat pieces and to cut the meat into 2-inch (5cm) chunks – slightly larger than for your classic beef stew.
2. Vegetables. Onions, carrots and turnips are staples of a Lamb Navarin. When making it in the Spring, new potatoes, pearl onions and peas are also included, adding variety and color to the stew. Note that you can use fresh or frozen peas. Lastly, while some recipes call for simmering the pearl onions in the stew, I prefer to cook and caramelize them on the side to add delicious bursts of sweetness.
3. Tomato paste and flour. These two ingredients are used to thicken the sauce.
4. Stock. For the broth, opt for a low sodium chicken or vegetable broth.
5. White wine. Along with the broth, white wine is added to create the liquid in which the meat and vegetables stew. Choose one with a lighter body and high acid to balance out the richness of the meat: I recommend Pinot Blanc or Sauvignon Blanc.
6. Seasoning and herbs: Very simple seasonings (salt and pepper) and classic French herbs (bay leaf, thyme, parsley) are traditionally used for a Lamb navarin, letting the flavors of the lamb and fresh seasonal vegetables shine.

Overview: how to make Lamb Navarin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Brown the lamb pieces. The lamb is first browned in oil, contributing to the rich flavor of the sauce. Do not rush this process and make sure the pieces bear a nice brown crust before adding the first set of vegetables.
2. Add the vegetables. Garlic, onions and carrots are added to the meat and are sauteed quickly. You then add tomato paste, flour, broth, wine and start simmering all the ingredients together.
3. Add more vegetables. New potatoes and turnips are added about 15 minutes before the end of the cooking time. Peas are added just a few minutes before serving. Follow these different ingredient intervals to have properly cooked vegetables that keep their optimum shape and flavor.
4. Garnish, season and serve. Lastly, I like to serve this dish garnished with caramelized pearl onions and fresh herbs just before serving.

Frequently Asked Questions

Are the peas mandatory for this dish?

Mandatory, no. Traditional to the dish, yes. As with any dish, don’t feel obligated to add ingredients you don’t like. If peas aren’t your thing, leave them out and add a few more carrots instead. Or cook the peas on the side for those who do enjoy them!

What if I can’t find lamb shoulder?

No problem, both lamb leg and lamb neck are excellent substitutes for lamb shoulder. Those are also tougher, marbled cuts that can stand up to the longer cooking meant for a stew. Lamb neck may also be a cheaper option where you are, albeit more difficult to find outside of a butcher shop.

I don’t like or want alcohol in the dish, what can I do?

Aside from the traditional explanation of “the alcohol will cook out of the dish”, if you do not want to add the wine, you can replace it with chicken stock. Just please be aware it will alter the taste of the dish, as wine imparts a nice sweetness and complex flavors.

How to store leftovers

• To refrigerate: If you have any leftovers, simply store them in an airtight container in the refrigerator for up to 3 days.
• To freeze: Ensure the dish is cooled completely, and then placed in an airtight and freezer friendly container. To use, allow to thaw overnight in the fridge. Then, reheat ideally on a stovetop over medium-low heat until ready to serve.

Serving suggestions:

This stew definitely boasts more vegetables than your classic stew, making it a balanced meal in itself. You can simply serve it with crusty bread on the side for mopping the delicious sauce!

If you would like to serve it with a side, I suggest Green Beans Almondine, Vichy carrots or Potato Gratin Dauphinois.

And like most stews, a Lamb Navarin is even better reheated the next day.

Audrey’s Tips

• This is a recipe perfect for 6 people. You can easily double it to for a larger crowd.
• You can swap and mix the seasonal vegetables to your liking. Note that 2.7lbs of vegetables vs. 2.2lbs of lamb meat is a great ratio.
• With no less than 2.7lbs of vegetables (or 7 different vegetables), this stew recipe has a bit of a lengthy ingredient list. But trust me here, once you’ve done your shopping for all the ingredients, you’ll have achieved the biggest part of the job.

I hope you’ll enjoy this Lamb Navarin (Navarin d’agneau) recipe as much as I do! If you have any questions, please leave a comment. 

More French stews to try: 

• Classic French Beef Bourguignon 
• Classic French Coq Au Vin Rouge 
• Flemish Beef and Beer Stew (Carbonnade)
• Classic French Coq Au Vin Blanc
• Sausage Rougail (Creole Sausage stew)
• Classic French Hunter’s Chicken Stew (Poulet Chasseur)
• French-style Braised Oxtail (Queue de Boeuf aux carottes)

Lamb Navarin (Navarin d'agneau)

Print Recipe

Serves: 6 Prep Time: 20 Minutes Cooking Time: 1H20 1H20

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

2.2 lbs (1kg) lamb shoulder, skin and fat trimmed, cut in 2-inch cubes
1 tsp salt
½ tsp ground black pepper
1 tbsp (15 ml) extra virgin olive oil
3 carrots (300g), peeled and cut in large sticks
1 large onion, peeled and sliced in half rounds
3 garlic cloves, peeled and minced
1 tbsp (14g) tomato paste
4 tbsp (30g) all-purpose flour
1 bay leaf
3-4 thyme sprigs
2/3 cups (150 ml) white wine
4 cups (950 ml) chicken or vegetable stock, low sodium
About 12 new potatoes (400g)
2 medium turnips (200g), cut in large chunks
Peas, fresh or frozen (200g)
10 pearl onions, peeled and cut in half
2 tbsp (28g) butter
2 tbsp (25g) sugar

For garnish: A handful of fresh parsley, stemmed and leaves

Instructions

Half an hour before cooking, take the lamb out of the fridge, season it with salt and pepper and leave it on the counter to rise slightly in temperature.

Step 1 - Heat up the olive oil in large heavy bottom pot (or Dutch oven) over medium-high heat. When the oil is sizzling, add the lamb cubes and brown them for about 3 minutes on each side. Do not rush this process, the lamb pieces should develop a nice brown crust.

Step 2 - Once the lamb is browned, add the carrots, onion and garlic. Stir and sauté for 2 minutes. Add the tomato paste and stir to coat. Add the flour, stir to coat and until no dry flour remains. Add the bay leaf, the thyme, the white wine and stock. Stir, cover with a lid and bring to boil. When the liquid is boiling, lower the heat to medium-low and simmer for 45 minutes.

Step 3 - Add the potatoes and turnip and simmer for 15 minutes. Finally, add the peas and cook until they rise to the top (1-2 minutes for fresh peas, 3-4 minutes for frozen). Taste and adjust seasoning if needed.

Step 4 - In a separate pan, heat up the butter, sugar, pearl onions and 3 tablespoons of water over medium heat. Let the butter and sugar melt and slowly caramelize the onions. Cook until all the water is evaporated and onions are caramelized. This can take up to 8-10 minutes. 

For serving, ladle the navarin into serving bowls, dress with a few caramelized onions and fresh parsley leaves.

The post Lamb Navarin (Navarin d’agneau) appeared first on Pardon Your French.

This one is loaded with cabbage, carrots, leek, smoked pork sausage and potatoes in a flavourful broth. It is a perfectly hearty, stick-to-your-ribs soup that satisfies and warms you up during colder days.

What is Soupe Paysanne?

Translating literally to “Peasant Soup”, Soupe Paysanne refers to a chunky French soup that combine vegetables, potatoes and pork, cooked in a broth. Like its name suggests, it used to be made by farmers making do with seasonal vegetables and cured or smoked meat, to make hearty soups during colder days.

There is no precise recipe, and you may include what’s in season. But given this is a Winter dish, you will often find it made with cabbage, leeks, carrots and potatoes, which are all widely available during the colder months.

As for the meat, smoked pork is almost always the choice for making French peasant soup, as it imparts so much delicious flavor to the broth. It can in the form of smoked bacon, ham hock or smoked sausage – my personal favorite! 

The Soupe Paysanne is not really a dish you will find on a restaurant menu in France. But it is a very popular recipe amongst home cooks as it’s simple, satisfying and you can easily put your own twist on it too.

Ingredients you’ll need to make this French Cabbage and Sausage Soup

This is one of my favorite soups to make in the Winter, and my husband loves it too! It is hearty, so flavorful and has a great ratio of vegetables vs. meat. I especially love to make it during weekends, where I can just let the soup simmer on the stove while I read a book in the living room.

Here is the list of ingredients you need to make this soup at home.

1. Smoked sausage: In France, the Soupe Paysanne is typically made with “Saucisse de Morteau”, a traditional pork smoked sausage from Eastern France. It has a strong smoky taste and a dense, delicious texture. As a substitute, you can use a regular smoked pork sausage, a smoked pork kielbasa or even a smoked pork Bratwurst. Although you can find those in grocery stores, the ones from your local butcher will likely taste better and be less fatty.
2. Onion and garlic: They act as a great base to build flavor for this soup. I like to use three garlic cloves for this soup, but feel free to use one less or one more if you would like.
3. Leek: We are using only the white part of the leek for this soup.
4. Carrots: 3 carrots are used in this soup. They are peeled and roughly chopped.
5. Green Cabbage: For this recipe, we are using about 10 large leaves of green cabbage. You need to core the leaves and slice them in very thin strips (shred). My tip for when shopping for a green cabbage is to make sure the leaves are blemish free and attached well to the base.
6. Potatoes: the potatoes make this soup even heartier! I recommend using potatoes that are on the medium-starch side as they will hold their shape in the soup, such as Yukon Gold potatoes.
7. Vegetable stock: You will need vegetable stock, ideally low sodium, to cook everything together.
8. Bay leaves and thyme: These two aromatics add a very subtle flavor to the soup, which is very lovely.

Frequently Asked Questions

How to store this Cabbage and Sausage Soup?

You can store this soup in an airtight container in the fridge for up to 3-4 days. I strongly recommend not keeping it any longer as cabbage will ferment and give an off-flavor.

This soup freezes quite well too. Transfer the cooled soup into a freezer friendly airtight container and keep it for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

Audrey’s tips:

• Because smoked sausage usually has an assertive salty flavor, I do not add extra salt to this soup. But feel free to add a pinch to taste if you would like.
• If you feel like you would like to use a little more or a little less meat and/or vegetables, it is completely fine. This soup is very forgiving. When you add the broth to the pot, just make sure it covers the meat and vegetable so they all cook properly.

I hope you’ll love this French Cabbage and Sausage Soup (Soupe Paysanne) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More regional French soups to try: 

• Roasted Carrot Soup 
• Classic French Lentil Soup 
• Creamy Roasted Cauliflower Soup 
• Classic French Carrot Soup (Soupe Crécy)
• Provençal Garlic Soup (Aïgo Boulido)
• Watercress Soup (Soupe de Cresson)
• Split Pea Bacon Soup (Potage Saint Germain)
• Smoked Ham Hock Bean Cabbage Soup (Garbure)
• Fresh Tomato Soup Velouté 
• Creamy Leek and Potato Soup (Soupe Vichyssoise)

French Cabbage and Sausage Soup (Soupe Paysanne)

Print Recipe

Serves: 4 Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 4 voted )

Ingredients

1 tbsp (15ml) extra virgin olive oil
1 large smoked sausage (about 200g), sliced in coins
1 onion, peeled and diced
3 garlic cloves, peeled and minced
1 leek, white part only, cut in ½-inch half rounds
3 carrots, peeled and roughly chopped
10 leaves of green cabbage, cored and shredded
2 potatoes (150g), peeled and cubed
4 cups (1L) vegetable stock, ideally low sodium (or more, if needed, to cover the soup)
3 bay leaves
4-5 thyme sprigs
½ tsp black pepper

Instructions

Step 1 - Add the olive oil in a large pot over medium heat. When the oil is sizzling, add the sliced sausage and sear for 3-4 minutes on each side until golden. Transfer the cooked sausage onto a plate and discard of the majority of the rendered fat at the bottom of the pot.

Step 2 - Place the sausage pieces back into the pot with the onion and garlic. Cook for 2-3 minutes until the onion is fragrant and translucent. Add the leek and cook for 2 minutes, stirring occasionally until the leek is slightly softened. Add the chopped carrots, cook for 2 minutes. Add the shredded cabbage, cook for 2 minutes.

Step 3 -Lastly, add the cubed potatoes, the stock, bay leaves, thyme and black pepper. The liquid should just cover the vegetables and sausage.

Step 4 - Cover with a lid, bring to a simmer, and simmer for 45 minutes to 1 hour, until the carrot pieces are very tender. Serve immediately with bread on the side.

The post French Cabbage and Sausage Soup (Soupe Paysanne) appeared first on Pardon Your French.

What is a French Style Cottage Pie, known as Hachis Parmentier?

A Hachis Parmentier is a very popular French dish made with a layer of buttery mashed potatoes covering a meat filling. It was originally adopted to make use of leftover stew or roast. The meat, veggies and gravy were minced (or ground) and topped with mashed potatoes, all in the form of a pie. This dish was named after Antoine-Augustin Parmentier, a French pharmacist and agronomist, who popularized the use of potatoes in French cuisine.

The rustic version of Hachis Parmentier is still widely popular in France today, to make do with leftover Beef Bourguignon or Flemish Beef Carbonnade, for instance.

But over the years, the recipe was also “simplified” a bit. It is today just as widely enjoyed made with ground beef instead of leftover stew – likely so one could make a Hachis Parmentier without having to wait to have leftover stew first. And it is this quicker and simpler “modern” version that I am excited to be sharing here today.

A Hachis Parmentier is a dish dear to virtually every French child (and kid at heart!). We loved to see it being served to us at our school cantine, and I love to occasionally order it whenever I eat out in a Bistro as well. 

So, what makes the “Hachis Parmentier” different?

Since the Hachis Parmentier began by making do with leftover stew, there isn’t one recipe that is the “correct” one. But the most common recipe for Hachis Parmentier is the one I am sharing here today.

This classic Hachis Parmentier recipe is all about the choice of fixings, to bring out true French flavors. First, the mashed potatoes are enriched with a very generous amount of butter – in typical French fashion – to turn them utterly rich and flavorful.

Unlike a Sheperd’s pie, there are no peas, nor corn in a Hachis Parmentier. The filling starts with a base of garlic, onion and carrots. The ground beef filling is then flavored with nutmeg, which yields a distinct warmth and signature flavor to this filling, that I would recognize amongst any other cottage pies. It is also spruced up with fresh parsley, which is perhaps the most commonly used herb in French cooking.

Lastly, a Hachis Parmentier traditionally bears a crisscross top (done using a fork) and is sprinkled with breadcrumbs. I personally love breadcrumbs instead of cheese, as it gives a nice crunch, is lighter, and allows the mashed potatoes and beef filling to shine.

That said, I wouldn’t hold it against you if you add a few sprinkles of cheese on top!

What’s the difference between a Cottage pie and a Shepherd’s Pie?

A Cottage Pie and a Shepherd’s pie are very similar pies, both prepared with a layer of ground or minced meat, covered with creamy mashed potatoes and baked until bubbly. So, what’s the difference? A Shepherd’s Pie is made with minced or ground lamb, while a Cottage Pie is made with beef.

That settled, it is then correct to say that a Hachis Parmentier, made with ground beef, is the French version of a Cottage Pie.

Ingredients you need for this French Style Cottage Pie (Hachis Parmentier)

1. Potatoes. Make sure you choose higher starch potatoes which are best for mashed potatoes, such as Russet potatoes, Idaho potatoes or Yukon gold potatoes.
2. Salt. Use a generous amount of salt in the cooking water for the potatoes for best flavor. Since we’re adding salt early on, you don’t need to add much salt to the potatoes later.
3. Milk. Choose whole milk or 2% milk to blend into the cooked potatoes.
4. Butter. Unsalted, room-temperature butter is mixed into the mashed potatoes to create an utterly creamy and rich mash, in true French fashion.
5. Ground Beef. I recommend you opt for lean ground beef.
6. Onions. Two onions, peeled and diced, create the perfect base of this meat filling. Large shallots work great too. 
7. Garlic. 4 cloves of garlic are required for this recipe, but you can use less (2) or more (up to 6) if you would like.
8. Carrot. While a British cottage pie usually also involves peas, the French Hachis Parmentier only calls for carrots. I love how they yield little bursts of sweetness into this dish.
9. Beef Stock. Ideally, opt for a low-sodium beef stock, but a regular one does great too. The beef stock adds an extra oomph of flavor, while creating a moist and tender meat filling.
10. Salt and Pepper. Basic, yet necessary!
11. Ground nutmeg. It adds depth of flavor to the filling, a great hint of warmth and pairs perfectly with ground beef. Fresh ground is best, if possible. I only include 1/3 teaspoon in this recipe, but feel free to add a pinch more if you want a more pronounced taste. 
12. An egg yolk. Added after the ground beef is fully cooked, an egg yolk adds just a hint of creaminess to the filling, without making it too rich.
13. Parsley. Fresh, flat-leaf parsley brings flavor and freshness.
14. Breadcrumbs. I recommend using homemade breadcrumbs, made by simply grating any of your favorite stale bread, such as a baguette, loaf or pain de mie. You can also use store-bought breadcrumbs if they are unseasoned.

Tips for perfect mashed potatoes:

Creating a rich and creamy smooth potato mash naturally makes a big difference for this dish. And while making mashed potatoes is simple, I have made my fair share of not-so-great potato mash in the past… This was often because I overcooked the potatoes, over-mashed them or added cold milk to blend, which altered the texture.

I picked up many lessons along the way and I can now say I have some solid tips to share to master a perfect potato mash – so here they are:

1. Use higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. These varieties will result in fluffy, smooth mashed potatoes. Avoid waxy potatoes, such as New potatoes, French fingerling, baby potatoes, or Red Bliss. These have a firm texture that tend to stay firmer once cooked and won’t mash easily.
2. Do not cut the potatoes too small. Even though small chunks of potato do cook faster, they also absorb water more easily. This means the small chunks of potatoes will retain more water once cooked, which tends to result in a glue-like mash.
3. Start with cold water. Place the potatoes in cold water, add the salt, cover with a lid, and then turn the heat on to bring to a boil. This ensures the potatoes will cook through evenly. If you plop the potatoes in boiling water, the outside will cook before the middles do.
4. Salt the water, generously. Potatoes don’t absorb seasoning easily, so you need to salt the water generously for them to absorb enough salted water to bring out their taste. In my experience, it is difficult to oversalt water for the potatoes.
5. Drain the potatoes well. Make sure you drain the potatoes very well. You can also let them sit a few minutes for steam to evaporate. Potatoes that hold too much water result in gluey mashed potatoes.
6. Butter and milk at room temperature. The butter and milk you add to the cooked potatoes should be at least room-temperature or even heated. Potatoes will absorb the milk and fat more easily and remain creamy. Adding cold milk or butter will cool the potatoes too quickly and make them become sticky.
7. Do not over-mash the potatoes. The more you mix and mash the potatoes, the more starchier and gluier they become. Be gentle when mixing and stop right when the texture is to your liking. I don’t recommend using a hand-blender, but instead mashing the potatoes by hand with a masher or even a whisk.
8. Don’t make them too far ahead. Mashed potatoes tend to become dry and “cakey” as they sit. Try to prepare them at the last minute so they’re creamy and easily spread onto the meat filling.

Frequently Asked Questions

What potatoes to use for mashed potatoes?

As mentioned above, I recommend using higher starch potatoes, such as Russet potatoes, Idaho potatoes, Yukon gold or Kind Edward potatoes. Avoid waxy potatoes.

What can I serve this French-Style Cottage Pie with?

This Cottage pie is a great wholesome meal on its own. But you can serve it with a side of vegetable, such as French-style glazed carrots or Green Beans Almondine. I personally love it with a salad on the side, such as a Lyonnaise Salad.

How to store this French-Style Cottage Pie?

If you have any leftovers, you can store them in the fridge once completely cooled, well covered or wrapped for up to 3 days. To re-heat, simply pop them back in the oven at 350°F (180°C) for about 20 minutes.

Can I freeze this French-Style Cottage Pie?

Yes, absolutely. You can store any cooled leftovers well wrapped for up to 3 months in the freezer. Let thaw in the fridge for about 24 hours, and reheat in the oven at 350°F (180°C).

Audrey’s tips:

• Getting two clear layers of potatoes and meat filling is very satisfying in my opinion, and makes it much more visually appealing when you serve it. The key to stop the mashed potatoes from sinking into the filling is to cool the meat filling completely first. If you cover the filling while it’s still hot, the mashed potatoes are more likely sink into the filling.
• You can use ground lamb instead of ground beef (same quantity and cooking instructions).
• This recipe is best for a 11.5” x 8.5” (29cm x 22cm) baking dish

I hope you’ll love this French Style Cottage Pie (Hachis Parmentier) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More comfort recipes you may like: 

• Classic French Coq Au Vin Rouge
• French Style Macaroni Gratin
• French Roast Chicken (Poulet Rôti)
• French Chicken and Mushroom Pie (Tourte)
• Chicken Chasseur (Classic French Hunter’s Chicken)
• Braised Chicken Thighs with Garlic and Onion
• Chicken Breasts in Creamy Mushroom Sauce

French Style Cottage Pie (Hachis Parmentier)

Print Recipe

Serves: 8 Prep Time: 20 Minutes Cooking Time: 1 Hour 10 Minutes 1 Hour 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

For the filling:
1.75lbs (800g) lean ground beef
½ tsp salt
1 tbsp (15ml) extra virgin olive oil
1 tbsp (14g) butter, unsalted
2 small onions, peeled and diced (or large shallots) 
4 garlic cloves, peeled and minced
1 carrot, peeled and finely diced
3/4 cup + 2 tbsp (200ml) beef stock (ideally, low sodium)
1/3 tsp fresh grated nutmeg
½ tsp salt
½ tsp freshly ground black pepper
1 egg yolk
½ bunch fresh flat leaf parsley, stemmed and chopped
4 tbsp (30g) breadcrumbs

For the mashed potatoes:
2,2 lbs (1 kg) potatoes, peeled and cut in large chunks
1 tablespoon salt (for the boiling water)
3/4 cup + 2 tbsp (200ml) milk (whole or 2% mf), at room temperature
100g (7 tbsp) unsalted butter, at room temperature, cut in large chunks

Instructions

Make the filling
Step 1 - About ½ hour before cooking, take the meat out of the fridge and sprinkle it with ½ teaspoon salt. Let sit on the counter to allow to warm up slightly.

Step 2 -In a large skillet or frying pan, add the oil and butter over medium heat. Once the butter is melted, add the minced garlic and cook for 2 minutes, stirring occasionally. When the garlic is fragrant, add the diced onions and carrots. Cook for about 5 minutes, stirring occasionally, until the onion is fragrant.

Step 3 -Turn the heat to medium-high and add the ground beef, another 1/2 teaspoon of salt, pepper and nutmeg. Break the meat apart with a wooden spoon or spatula. Cook for about 6-7 minutes, stirring occasionally, until the meat is browned and most of the moisture has evaporated. Add the beef stock, and cook again for about 7-8 minutes until most of the moisture has evaporated.

Step 4 -Turn off the heat. Add the egg yolk and stir to combine. Add the freshly chopped parsley and stir to combine. Taste and adjust seasoning if needed (salt, pepper to taste). Set aside to cool.

Make the mashed potatoes

Step 1 - Place the potatoes into a large pot and cover with water by at least 2 inches (5 cm). Add generous amount of salt (1 tablespoon worth works for me), cover with a lid, turn on the heat to bring to a boil. Cook for 15 minutes or until you can poke a pointy knife through a potato chunk.

Pre-heat the oven to 350°F (180°C) with a rack in the middle.

Step 2 - Drain potatoes immediately and let steam evaporate for about 5 minutes. Transfer the potatoes into a large mixing bowl. Add the room temp milk and mash using a masher until just mashed enough (do not over-mash!). You can go for a chunky or creamy texture – your choice! Fold in the butter. Taste and adjust seasoning if needed (salt, pepper). 

Step 3 - Lay the cooled beef filling at the bottom of a 11.5” x 8.5” (29cm x 22cm) baking dish. Spoon the mashed potatoes over the meat, and spread gently to cover entire dish. Using a fork, crisscross the entire top and sprinkle with an even layer of breadcrumbs.

Bake for about 30 minutes, until golden and bubbling. Allow to cool for 15 minutes before serving, to allow the meat filling to thicken.

The post French Style Cottage Pie (Hachis Parmentier) appeared first on Pardon Your French.

This easy salad is utterly delicious and satisfying, and perfect for a quick weekday lunch or as a starter for weekend entertaining. There is no doubt why the French love it so much!

About Piemontaise Potato Salad

The Piemontaise Salad is an adaptation of the popular Russian Salad (sometimes called Olivier Salad), which found its fame in the late 19^th century in Russia. The original Russian salad (still very popular today) features potatoes, carrots, peas, pickles, eggs and a mayonnaise-based dressing.

Overtime, the recipe gave way to many local variations in Eastern Europe including Poland, Hungary or Ukraine.

In Western Europe, the recipe was first introduced to the Italian region of Piemond through the Royal Castle of Racconigi. It is said Russian cooks thaught the recipe to the Piemonteese castle cooks, who loosly adapted it with a few local ingredients including olives and capers.

The recipe soon found its way into France, where it was once transformed again with the addition of tomatoes and typical french ingredients: cornichons, paris ham and Gruyère cheese. The salad kept the name “Pietmontaise” in reference to its origin, but it really has become an iconic french salad –  widely enjoyed today in bristos and homes. 

What type of potatoes is best for this salad?

I recommend you make this salad with any small new potatoes, or fingerling potatoes. They keep their shape well once cooked, which is exactly what we want here. 

Cook the potatoes until you can easily poke a knife in them; but they shouldn’t be mushy. Then, drain and rinse them right way under cold water to immediately stop the cooking process. 

Parisian Ham

In France, “Jambon de Paris” is used for this recipe. Jambon de Paris is a lean, unsmoked, mild-flavoured ham that is sold cooked, sliced and ready-to-eat in every grocery store and butcher shop in France.

In North America, this style in less common but can often be found at the deli-counter. Ask for thin (not shaved) slices of “Parisian Ham” from your butcher/deli grocer.

How to store this Piemontaise Salad?

After making and enjoying potato salad– if you have any leftovers – you can store them in the refrigerator

• In the refrigerator: this salad can be kept in the fridge in an airtight container for up to 5 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Can you make this salad ahead?

Yes! This salad is actually even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests and save some time in the kitchen. 

Cooking tips:

• • This recipes makes enough for 4 people, served as a side or for 6 people, served as an appetizer. 

• • Some Piemontaise Salad recipes call for only mayonnaise for dressing, while some other call for cream, yogurt or a mix. I personally find mixing mayonnaise and Greek yogurt yields a great dressing that’s creamy yet not too heavy on the stomach. If you wish to opt for mayonnaise only, use 5 tablespoons and skip the Greek yogurt.

• • Hard French mountain cheeses, such as Gruyère, Comté or Emmental are traditionally used in this recipe. They are very common cheeses to find in France and are also affordable. In North America, they are slightly more expensive but worth it if you ask me. As a more affordable alternative, opt for white cheddar. 

• • Cornichons are small, tangy French dill gerkins. Smaller and brinier than dill pickles, they can be found at the grocery store in the mustard aisle. As an alternative, you can opt for dill pickles, cut into thin cubes.

• • I love grape tomatoes for this recipe, but you can opt for cherry tomatoes as well. I do not recommend using larger tomatoes as they will render too much juice once chopped, and make the dressing “liquidy”.

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)
• French-Style Potato and Green Beans Salad

Piemontaise Potato Salad

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 14 Minutes 14 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 8 voted )

Ingredients

2 large eggs
1.3 lbs (600g) new baby potatoes
8 grape tomatoes (or 10-12 cherry tomatoes)
2 slices Paris ham
½ cup (50g) hard mountain cheese (ie. Gruyère), cubed
1 shallot, peeled and diced
8-10 cornichons (or dill pickles), sliced, plus a few extra for garnish
1 tbsp (15ml) cornichon juice
2 tbsp (30g) mayonnaise
3 tbsp (45g) greek yogurt
1 tbsp chopped fresh herbs (parsley, chive)
Salt and black pepper, to taste

Instructions

Step 1 - Make the hard-boiled eggs. Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest in the boiling water for 10 minutes. Carefully remove eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into large chunks.

Step 2 - Peel the potatoes and place them in a large pot and cover with water by 1 inch. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 14 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and run under cold water to cool the potatoes (stopping the cooking process). Set aside. When the potatoes are well cooled, slice them in half or quarters.  

Step  3 – Chop the tomatoes in half. Slice the ham into small squares.

Step 4 -  In a large bowl, combine the diced shallot, sliced cornichons, cornichon juice, mayonnaise, Greek yogurt, fresh herbs, and salt and pepper to taste and stir to combine. Add the potatoes, tomatoes and stir to coat.

Add the ham, cheese, eggs and toss to combine. Adjust seasoning (salt, pepper) if needed and serve with extra chopped fresh herbs on top.

The post Piemontaise Potato Salad appeared first on Pardon Your French.

What type of potatoes are best for this salad?

I recommend you make this salad with any type of small new potatoes, waxy red-skinned or even fingerling potatoes. They all keep their shape very well once cooked, which is exactly what we want here. 

Alternatively, you can also use Yukon gold potatoes. They are right in-between starchy and waxy, which makes them suitable for this recipe.

However, you may need to cook them 1 or 2 minutes less, as they don’t hold their shape quite as well. Look for Yukon gold potatoes on the smaller side.

For convenience (and less pots to wash!), the potatoes and green beans are cooked together. Cook the potatoes until you can poke a knife in them – but they shouldn’t be too soft yet. Add the green beans and cook for just 2 extra minutes until the beans are cooked, yet still crisp and bright green.

You should then immediately transfer the potatoes and green beans into a large bowl filled with ice-water (cold water, ideally with a handful of ice-cubes too).

This step serves 2 purposes. First, it will immediately stop the cooking process of the potatoes and beans, ensuring they don’t turn “mushy”. Secondly, this blanches the green beans – meaning, it keeps their bright green color.

How to make perfect hard-boiled eggs

The main protein to this salad recipe is hard-boiled eggs. These are perfect to spruce up any summer salad and make them more substantial. They are also great to make if hosting, as you can prepare them up to 7 days ahead and keep them in the fridge (in the shell, unpeeled).

For making perfect hard-boiled eggs, my favorite technique is perhaps the most classic way: with boiling water, in a saucepan.

Here is my go-to process: 

1. Add eggs to an empty saucepan.
2. Cover the eggs with room temperature water by 1 inch.
3. Turn the heat to high and bring the water to a rapid boil.
4. Boil for exactly 1 minute. Remove from heat immediately.
5. Cover with a lid and let rest for 10 minutes.

After the 10 minutes mark, carefully take the eggs out of the water with a slotted spoon and run under cold water for 1 minute. I find it easier to peel the eggs until running water too.

Can you make this salad ahead?

Yes! This salad is even better if you let it sit for several hours to allow the flavors the develop. This is an ideal dish to make ahead if you’re planning on hosting guests, to save some time in the kitchen. 

You can prepare and assemble the whole salad up to one day before and let it sit in your fridge. You can also prepare the potatoes, the green beans and the eggs on one side, and prepare the vinaigrette on the other side, and toss everything together a few hours prior to serving.

How to store this French-Style Potato and Green Bean Salad

After making and enjoying this Potato and Green Bean Salad – if you have any leftovers – you can store them in the refrigerator

• Store leftover salad in an airtight container in the refrigerator for up 1 day. Because this salad includes hard-boiled eggs, I don’t recommend keeping it any longer. If you made this salad without the eggs, you can keep it for up to 3-4 days.
• I don’t recommend freezing it, as the flavors and texture can tend to be off once defrosted and the dressing will likely separate. 

Common Questions:

Can I remove the skin from the potatoes for this recipe?

Of course you can! But it’s a lot more work. The skin on small potatoes are very thin and are honestly best left on. But the choice is, of course, yours!

What other herbs could I use in place of parsley and chive for this recipe?

I strongly recommend you stick to parsley and chives for this salad recipe. They are mild tasting herbs that allow the other ingredients to shine, specifically the olives and the capers. 

What type of olives can I use?

For this recipe, I highly recommend you use dry salt-cured olives, also known as brined olives. You can find these full-flavored, “wrinkled” olives in virtually any grocery store. They are usually sold in jars, or even vacuum packed.

I don’t like capers. Can I omit them?

Yes, if you would like. You can use 2 tablespoons of black olives, instead of 1 tablespoon of black olives and 1 tablespoon of capers.

I hope you’ll love this French-Style Potato Green Bean Salad as much as I do! This recipe is enough for 4 people and easy scalable to make for 8, or just 2 people. If you have any questions, please feel free to leave a comment. 

More French salad recipes: 

• Classic French Lentil Salad
• Classic French Celery Root Remoulade
• Cucumber Salad with Crème Fraiche
• Frisée Salad with Bacon, Egg and Croutons (Salade Lyonnaise)
• Pickled Herring and Potato Salad (Harengs Marinés Pommes à l’Huile)
• Classic French-Style Potato Salad
• French-Style Couscous Salad (Taboulé)

French-Style Potato and Green Bean Salad

Print Recipe

Serves: 4-6 people Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

2 eggs, hard-boiled (instruction below)
2lbs (900g) new potatoes, scrubbed and halved
1 tbsp salt
1lb (450g) green beans, trimmed and cut into thirds
12 black olives (dry cured)
4-5 sprigs fresh flat parsley, stemmed and chopped
4-5 sprigs chives, chopped

For the vinaigrette:
1/3 cup (75ml) Extra Virgin Olive Oil
2 tbsp (30ml) lemon juice
2 tbsp (30ml) white wine vinegar
2 garlic cloves, minced
2 tsp Dijon mustard
1 tbsp chopped capers
1 tbsp chopped black olives (dry cured)
½ tsp salt
½ tsp freshly ground black pepper

Instructions

Step 1 – Make the hard boiled eggs.  Add eggs to a saucepan. Cover with water by 1 inch and bring to a rapid boil. Boil for 1 minute and immediately remove from heat. Cover and let rest for 10 minutes. Carefully removed eggs from the water and rinse under cold water. Once cooled, peel the eggs under running cool water and slice into quarters.

Step 2 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 12 minutes until the potatoes are tender but not completely cooked.  Add the green beans and continue to boil for another 2-3 minutes, until the beans are crisp and you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and transfer into a large bowl of ice-cold water. This is meant to stop the cooking process and retain the bright green color of the beans.

Step 3 – Make the vinaigrette. In a jar, combine the olive oil, lemon juice, vinegar, minced garlic, Dijon mustard, chopped capers, chopped black olives, salt and black pepper. Shake well to combine.

Step 4 – In a serving bowl, add the herbs and mix with about half the amount of the vinaigrette. Add the cooked potatoes, green beans and olives and toss to combine. Top with the egg quarters and drizzle the remaining dressing over top (you may use all the rest of the dressing, or less). Season to taste, if needed.

The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

The post French-Style Potato and Green Bean Salad appeared first on Pardon Your French.

About Watercress

An aquatic perennial plant, Watercress has a succulent texture with a distinctive peppery taste, similar to mustard greens. The fresh, raw leaves are sometimes too peppery for some people – but once cooked, the pepperiness mellows down and isn’t so overwhelming. So if fresh watercress salads aren’t really your thing, this watercress soup may win you over! 

Watercress season stretches from October to April in France, with its peak being December and January. This explains why watercress salads and soups are very popular all throughout Winter in France. 

When shopping for watercress, looks for bright green leaves. Once purchased, fresh watercress should be stored in your fridge and eaten within 48hrs. After that, they tend to turn wilted and bitter. 

How to store this Watercress Soup? 

After making (and enjoying) this soup, if you have any leftover, you can store it in the refrigerator or in the freezer.

• In the refrigerator: store it in an airtight container in the fridge for up to 3 days. Reheat your soup portions on the stovetop or in the microwave.
• In the freezer: store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, let the soup thaw in the fridge before heating it through on the stovetop or in the microwave.

I hope you’ll love this Watercress Soup (Soupe de Cresson) recipe as much as I do! If you have any questions, feel free to leave a comment. 

More  Soup Recipes: 

• Split Pea Bacon Soup (Potage Saint Germain) 
• Creamy Leek Potato Soup (Soupe Vichyssoise) 
• Fresh Tomato Velouté Soup 
• Classic French  Lentil Soup 
• Creamy Chestnut Soup 

Watercress Soup

Print Recipe

Serves: 4 people Prep Time: 10 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 tbsp (14g) unsalted butter
½ onion or 1 shallot, peeled and diced
3 medium-sized potatoes (about 500g potatoes), peeled and cubed
300-350g fresh watercress (leaves & stems), washed
4 cups (950ml) vegetable stock (ideally, low-sodium)
Optional: salt and pepper, to taste
For serving: crème fraiche (optional)

Instructions

Step 1 - In a large heavy bottom pot, over medium heat, add the butter and let melt. Add the diced onions (or shallots) and cook for 1-2 minutes, stirring frequently, until fragrant and translucent.

Step 2 - Add the cubed potatoes and stir. Add the watercress, stock and stir. The liquid should cover the watercress entirely. Bring to a simmer, cover with a lid and let simmer for about 20 minutes, until the potatoes are fork tender. 

Step 3 - Reserve about 1 cup of the liquid in a bowl. Using an immersion blender, mix the soup ingredients until smooth. – or, working in batches, purée soup in a blender until smooth and return soup to pot. Add some of the reserved liquid (if needed) to reach desired consistency. Season with salt and pepper to your liking. 

For serving, ladle soup into individual bowls. Top each bowl with 1 tablespoon of crème fraiche. Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured). Enjoy immediately.

The post Watercress Soup (Soupe de Cresson) appeared first on Pardon Your French.

Rural origins

Like many French dishes, the Garbure was once peasant food, only cooked and enjoyed in rural areas of the South West of France. Its recipe varied from one farm to the other, following the seasons, the produces found in the gardens and meat available in the salting tubs.  Eventually, the making of Garbure soup became more popular and adopted by all home cooks, not only farmers. Its recipe remains quite adaptable but always includes: cabbage, beans, potatoes, seasonal vegetables if available, and smoked or confied meat. 

The making of a Garbure is best suited for weekends, when you can devote a few hours to being home. It requires time but not necessarily a lot of efforts. The recipe starts the day before with soaking the white beans overnight in a bowl of water. The day of, the cooking of the soup takes up to 4 hours, but this only includes about 30 minutes of active time. For the rest, you can simply keep an eye on the simmering pot, while going on with your other leisurely activities.

The Broth

A great Garbure starts with building a good broth. No store-bought stock in this case! The broth is made from scratch by simmering a clove-poked onion, herbs and a whole smoked ham hock for one hour. As the hock cooks, its collagen and fat melt into the broth, imparting a rich and smokey flavor unique to this meat cut.

The White beans

World-famous Tarbais Beans (“Haricots Tarbais”) are traditionally used in the preparation of a Garbure. These white beans grown in the South West region of France are beloved for their paper-thin skin, melty flesh and great resistance to cooking. They are very popular in the South of France and the base of many local recipes, including the Cassoulet.

Since Tarbais beans are harder to find in North America, you can use any good-quality white beans. Dried beans, and not canned, are the way to go for this recipe. We want the beans to soak up all the flavor from the broth while they cook yet still hold their shape – while canned beans will likely end up mushy.

The Cabbage

Like most mountain cooking, this Garbure was born from a need to adapt to the region’s climate and altitude. In the Pyreenees mountains, locals would make due with what can only grow at high altitude; in this case, potatoes and sturdy cabbages. Savoy Cabbage is at peak in the Winter, and is especially great used in soups as it doesn’t turn into mush but retain a firm texture when cooked. 

Landes-Style Garbure, with duck confit.

This recipe which only includes ham is often associated with the Béarn region. This version is the oldest one, anchored in the tradition of simple, affordable peasant food. But if you travel today to the Landes, often referred to as France’s duck country, chances are you will be served a fancier version of the Garbure, including both ham and duck confit.

You can purchase duck confit in most grocery stores, usually sold vacuum-packed or in sealed jars. And if you wish to make your own duck confit, know that it is probably easier than what you think! You can find an authentic homemade duck confit recipe in my cookbook “Rustic French Cooking Made Easy“, or opt for this short-cut duck confit recipe video. 

If you wish to include duck confit in this recipe, four pieces will be enough. Simply sear the duck pieces in a pan to crisp up the skin and serve each bowl of Garbure topped up with a piece of confit. Because the duck provides additional meat, you can use a smaller piece of ham hock (about 1.5 to 2lbs) to keep a good meat-vegetable ratio.

Cooking notes: 

• Whole Smoked Ham Hocks can be purchased in most grocery stores, often vacuum-packed, or butcher shops. 
• Because Smoked Ham Hock has an assertive salty flavor, be careful not to over-salt the broth. 
• Take the time to blanch the cabbage before adding it to the soup. Blanching the cabbage will clean and soften the leaves, while keeping the flavor and nutritional value. It will also make the cabbage easier to digest. 
• I love to use Russet Potatoes,  also known as Idaho potatoes in North America, for making a Garbure. Once cooked, they have a fluffy flesh that enhances the “creamy”, thick texture of the soup. 
• This is a great dish for feeding a large table (+8 people), or to keep in the fridge for leftovers for the next 2 or 3 days. In fact, some say a Garbure is even better reheated the next day!

I hope you’ll love this Smoked Ham Hock Bean Cabbage Soup (Garbure) recipe as much as I do! If you have any questions, please feel free to leave a comment. 

• Classic French Beef Bourguignon
• Braised Rabbit with Prunes (Lapin aux Pruneaux) 
• Classic French Lentil Soup
• Braised Chicken Thighs with Garlic and Onion
• Coq au Vin Blanc 

Smocked Ham Hock Bean Cabbage Soup (Garbure)

Print Recipe

Serves: 8-12 Prep Time: 45 minutes Cooking Time: 4 hours 4 hours

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 17 voted )

Ingredients

8 ounces (225g) dried white beans
2.5lbs (1.15kg) Smoked Ham Hock
1 large onion, peeled
8-10 cloves (the spice, not cloves of garlic)
1 celeri branch
4 bay leaves
4-5 thyme sprigs
3 1/2 tbsp (50g) duck fat (or butter)
2 garlic cloves, crushed
2 large carrots, peeled and cubed
1 large turnip, peeled and cubed
1 leek, cut in ½-inch half rounds
½ medium-size savoy cabbage, shredded
3-4 Russet potatoes, peeled and cubed
1 tsp red pepper flakes

Instructions

The day before, add the dried beans to a bowl and cover with water. Let soak overnight, or at least 12 hours.

Make the broth – poke the cloves into the whole peeled onion. Add the onion, celeri branch, bay leaves, thyme and ham hock into a large pot over high-medium heat. Add about 4.5 litres (18cups)  of water or enough to cover the ham hock. Bring the water to a bowl, lower the temperature to low and simmer for 1 hour, covered.

In a large frying pan, melt the duck fat over medium-high heat. Add the garlic, carrots, turnips and leek. Cook for about 6-7 minutes, stirring occasionally until the leek is translucent (but not caramelized yet).

After the one hour, add the vegetables and drained beans to the broth. Season with salt and pepper. Simmer for one hour, covered.

In the meantime, blanch the cabbage – heat up a medium pot of salted water and bring to a boil. Add the shredded cabbage and cook for 3 minutes until the leaves slightly soften. They should keep their vibrant color. Immediately transfer the cabbage to a colander and pass under cold water to stop the cooking process. Set aside to drain.

After the one hour, add the blanched cabbage to the soup and simmer for 30 minutes, covered. Add the potatoes to the soup and simmer for 30 more minutes, covered.

Remove the ham hock from the pot and transfer it onto a cutting board. Discard off the skin and excess fat and shred the meat with a fork; at this point the meat should fall off the bones easily. Return the shredded meat to the pot. Remove the clove-spiked onion, celeri and herbs from the pot. Discard the cloves and herbs, chop up the onion and celeri and place them back in the soup. 

Cook for 15 more minutes with no lid and adjust seasoning if needed. To test the thickness of the soup, stick a soup ladle in the pot: if it stands upright on its own, it’s ready. It not, continue simmering the soup until it thickens more.

Serve in individual bowls with a light sprinkle of red pepper flakes and big slices of bread on the side.

The post Smoked Ham Hock Bean Cabbage Soup (Garbure) appeared first on Pardon Your French.