582. POTATO and BACON CAKE with DRIED FRUIT

the authentic Chamonix "Farcon"


2.2 lbs. potatoes (preferably Bintje)
7 oz. prunes
2 oz. currants
3.5 oz. lardons (small cubes of bacon)
10 thin slices smoked bacon
scant 1/2 cup liquid cream
3 tbsp. butter
2 eggs
1 large onion
salt and freshly ground pepper


Preheat the oven at: 300°F. Peel and chop the onion finely. Sweat it in a covered pan for 5 minutes with 2 tbsp. butter and the lardons; peel and grate the raw potatoes (as you would carrots); line the bottom and sides of a round soufflé dish or a small round casserole with the slices of smoked bacon; combine the potatoes, onions, lardons, cream, eggs, prunes and raisins; season with salt and pepper; pour into the mould; cover and allow to cook for about 4 hours in a bain-marie in the preheated 300° F oven; remove from the oven and let rest 15 minutes before unmoulding.

NOTE: A typical Savoyard peasant dish, the recipe for which varies from valley to valley. Thus, you might find dried apple or a pinch of nutmeg included in some versions. The "farcon" cooks for several hours (the time needed to go to the village for Mass) in a special tall mould called a "rabolire" that has a central chimney. It provided meat (bacon), starch (potatoes) and dessert (prunes and raisins) in just one dish!

SUGGESTION: Serve it on the day you make it, or the next day, cut into thick slices and reheated in a skillet, with a little butter and a nice green salad. In our region it is also served as a side dish with a roast or game stew.


courtesy of: Pierre Carrier, Albert I, the Maison Carrier, 38 route du Bouchet, BP 55, 74402 Chamonix (Savoy/Mont-Blanc), France