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About
A traditional one-pot dish frequently made during winter in Vosges farms, where leeks and potatoes are slowly cooked with pork.
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Ingredients
- 1 kg potatoes (peeled and sliced)
- 3 leeks (sliced into rings)
- 300g smoked pork belly or bacon
- 2 onions
- 50g butter
- Salt, pepper, and a little water
Preparation
- Grease the bottom of a heavy casserole dish with butter and scatter the chopped onions.
- Layer the sliced potatoes, leeks, and smoked meat pieces alternately on top.
- Season each layer lightly with salt and pepper.
- Pour a small amount of water down the side of the pot and close the lid tightly.
- Cook over low heat very slowly for about 1.5 to 2 hours until the potatoes are completely tender.
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