Farçon
(
serves 6)
- 1 kg of potatoes
- 200g dried prunes
- 50g currants
- 100g diced bacon
- 10 thin slices of smoked side bacon
- 100ml single cream
- 3 serving spoons butter
- 2 eggs
- 1 large onion, salt and pepper
Peel and chop the onion; Melt 2 serving spoons of butter and gently sweat the onions and diced bacon for five minutes.
Grate the raw potatoes
Line the bottom and sides of a round tin (Best to use a "moule à farcement") with the slices of smoked side bacon
Mix all the ingredients: Potatoes, onions, diced bacon, cream, eggs, prunes and currants; season
Pour into the tin; put on the lid and cook for 4 hours in a bain-marie in an oven pre-heated to 150°C.
Remove from the oven and leave to rest for 15 minutes before removing from the tin.
