It's like a soup made from potatoes and gravy - mmmmmmmmmmmmm....
So I got the idea for this recipe watching Jacques Pepin. With a few simple tweaks, it was simple enough for Princess to make it.
SPH Potato Ragout
A few tablespoons of olive oil
1 pound bacon (more if you'd like - you can also use cubes of ham or pancetta)
2 packages Simply Potato (brand) Diced Potatoes with Onion
@3 tablespoons flour (I used Gluten Free Pantry brand All Purpose Flour)
1 teaspoon dried thyme (feel free to use more to taste, or fresh if desired)
1 quart size box chicken stock/broth (I use Pacific brand Organic Free Range Chicken Broth)
Salt and pepper to taste
Start with the defrosting process. My bacon was like a brick, so we defrosted it in a container of water. We also took it out of the package to take away some of the salt and smoke. You can rinse your pork product of choice if desired. Next time, we won't do this. Well, defrosting IN the package in a container of water, yes, soaking the pork, no. We also defrosted the potatoes the same way - the onions in these packages can be really sharp.
Someday, I'd like to try it again, completely from scratch like Jacques did, just to compare. Either way, it's simply delicious!
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