French🍚 Starches

French-Style Potato Stew with Bacon and Onions

Name: French-Style Potato Stew with Bacon and Onions
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 kg All-purpose potatoes; 1 tbsp Lard or duck fat; 400 g Onion; 300 g Smoked pork belly; 200 ml White chicken stock or good quality white wine; 2 Bay leaves; to taste Salt; to taste Black pepper

⏱ 60 min🍽 Serves 4

A rustic French potato stew where thick-cut smoked pork belly and caramelized onions braise with all-purpose potatoes until tender and infused with rich flavors. The potatoes and bacon are first seared on the stovetop to develop color and depth, then braised gently in the oven with stock until the potatoes absorb all the savory essence. This is a comforting, family-style classic that balances hearty chunks of bacon with subtle savory complexity.

Adapted from a video by French Cooking Academy

COOKING POTATOES LIKE A CHEF

Watch on YouTube

Ingredients

All-purpose potatoessuch as Nicola, Dutch Cream, or Yukon Gold; cut into quarters and keep in water1 kg
Lard or duck fat1 tbsp
Onionsliced, not too thinly to withstand long cooking400 g
Smoked pork bellycut into large-sized cubes or thick strips of lardons; chunky pieces that remain visible throughout cooking300 g
White chicken stock or good quality white winemay mix stock and wine half-and-half, or use dry white wine exclusively for a more distinctive taste200 ml
Bay leaves2

Steps

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1
Peel and wash the potatoes, then cut them into quarters of medium-sized chunks. Keep them in water. Slice the onions thinly, and cut the smoked pork belly into large-sized cubes or thick strips.
2
In a sauté pan over medium-high heat, melt about a tablespoon of lard. Add the onions and cook over medium heat for about 5 minutes until translucent, stirring occasionally. Season lightly with salt and black pepper.
3
Transfer the onions to a bowl. Raise the heat to high and add the smoked pork belly to the pan. Let it render fat and develop color for a few minutes without the onions to ensure proper browning. Remove the bacon and set aside with the onions.
4
Reduce heat to low. Drain and dry the potatoes thoroughly. Add them to the pan, adding more lard if needed. Raise heat to medium and allow the potatoes to color slightly, stirring occasionally. Season lightly with salt and black pepper.
5
Once the potatoes are lightly colored and the caramelized juices are sticking to the pan, pour in the stock to deglaze. Listen to the sizzle and slowly shake and scrape the pan to release all the flavorful browned bits, mixing everything together.
6
Once the stock begins to boil, return the reserved onion and pork mixture to the pan. Gently stir to combine everything evenly, mingling the onions, bacon, and the pan juices with the potatoes.
7
Add two bay leaves. Turn off the heat and preheat the oven to 180°C (356°F).
8
Cover the sauté pan with a lid and transfer to the preheated oven. Braise for approximately 35 to 40 minutes until the potatoes are completely tender.
9
Remove from the oven carefully (it will be very hot). Test the potatoes with a knife tip—they should pierce easily without falling apart. Some liquid may remain at the bottom, absorbed by the potatoes, while the top may appear steamed.
10
Optional: Place the pan under the broiler for about 5 minutes to crisp the top slightly for presentation. Taste and adjust seasoning with salt and black pepper if needed.

French-Style Potato Stew with Bacon and Onions

Ingredients

Steps

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