French Berrichonne Potatoes are a simple, savoury side of potatoes slow-cooked with bacon, onion and stock until they are soft and full of flavour. I first came across the recipe in an old cookbook of potato dishes and tweaked it over the years until it was just how I like it.
They cook away quietly in the oven while you get on with the main event, soaking up all that smoky, salty stock as they go.
They are lovely under a roast or next to a good piece of beef. Try them with my Coq au Vin.
- Versatile: Easily adapted with various fats, stocks, and meats.
- Evolution: A timeless dish that seamlessly blends tradition with modern twists.
- Deep Flavours: A lovely blend ensuring a standout taste.
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Pin itWhat are Berrichonne - French Potatoes?
Berrichonne potatoes come from the Berry region in central France, a simple country dish of potatoes cooked slowly in a good broth until they soak up all its flavour. Traditionally the potatoes are turned into little barrel shapes and cooked with bacon, onion and garlic in white wine and stock, with thyme for aroma and a scatter of parsley to finish.
It started as honest peasant cooking, made from what the region had to hand, and that is still its charm. They make a lovely side for roast meats, chicken or lamb, and a spoon of crème fraîche or a little cheese at the end never goes amiss.
Equipment You’ll Need
A rustic French side that needs very little kit:
A Closer Look at the Ingredients
Berrichonne potatoes are humble but rich:
- Waxy potatoes they hold their shape as they braise.
- Onion softened for a sweet, savoury base.
- Smoked bacon or lardons the salty, smoky backbone.
- Stock the potatoes cook in it and soak up the flavour.
- Herbs and butter thyme, bay and parsley to finish.
Recipe Card for Berrichonne Potatoes
French Berrichonne Potatoes Recipe
Equipment:
- 1 Tin Foil
Ingredients:
- 2 lb Maincrop Potatoes - (900g)
- 4 oz Streaky Bacon, unsmoked - (110g)
- 2 tbsp Butter
- 1 tbsp Olive oil
- 4 Garlic cloves - peeled, crushed
- 2 Shallots - finely diced
- 3 Small Red Onions - peeled and cut into wedges
- 1 cup Vegetable stock - (250ml)
- ½ cup Dry white wine - (100ml) (like Sauvignon Blanc or Chardonnay)
- 1½ tbsp Fresh thyme leaves - (extra for enhanced flavor)
- 3 tbsp Fresh parsley - finely chopped for garnish
- Salt - to taste
- Cracked Black Pepper - to taste
- Crème fraiche - (optional, for serving)
- Grated cheese - like Gruyère, Comté or Parmesan (optional, for a richer finish)
Instructions:
- Begin by preparing the potatoes. If using larger potatoes, trim the tops and bottoms, peel them into a barrel shape, and halve them. For smaller potatoes, you can leave them whole. Leave them in the water.
- In a frying pan, melt a tablespoon of butter or heat olive oil over medium-high heat. Add the diced bacon and fry until most of fat renders out (around 5 minutes).
- Reduce the heat to medium and add the sliced shallots. Sauté until they're translucent, about 2-3 minutes. While doing this, preheat your oven to 180°C (356°F).
- Place the onions and bacon evenly in a baking dish. Evenly distribute the fresh thyme leaves over them. Layer the potatoes on top, and position the quartered red onions and crushed garlic coves amongst the potatoes. Pour the stock and white wine over the mixture, ensuring the liquid comes up to just below the top of the potatoes.
- Season the mixture with freshly ground black pepper. If you like, you can also add a pinch of salt, but be cautious as the bacon and stack already add saltiness.
- Cover the pan with aluminum foil and transfer it to the preheated oven. Bake for 45 minutes.
- After 45 minutes, remove the foil. If you wish, sprinkle some grated cheese over the top. Continue baking for another 15-20 minutes or until the potatoes are tender and have a golden-brown crust on top.
- Once done, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve with a dollop of crème fraiche.
Notes:
- Flavour Enhancement: For a richer and smokier depth of flavour, consider using smoked bacon or pancetta.
Nutrition:
Ingredient Substitutions
- Potatoes - swap Maris Piper for King Edward, Russet, or another floury variety; keep the pieces an even size so they cook through together.
- White wine - leave it out and use a little extra stock with a squeeze of lemon or splash of cider vinegar for the same gentle brightness.
- Fresh thyme - use about a third the amount of dried thyme, stirred in early so it has time to soften and release its flavour.
- Onion - shallots work beautifully in place of the onion and give a slightly sweeter, more delicate finish.
What to Serve With Berrichonne Potatoes
🍽 These braised potatoes are a proper Sunday-roast side, so I serve them alongside roast beef, roast chicken, or a slow-cooked leg of lamb, letting the bacon-and-onion glaze soak up all that meaty richness. They are just as happy next to a pan-fried steak or a rich braise like my coq au vin, and because they carry their own savoury stock, you barely need extra gravy. For a lighter plate I pair them with a simple roast fish and some greens.
FAQ for the Pommes de Terre à la Berrichonne
Can I use regular onions instead of red onions?
Yes, while red onions add a specific flavour and colour, regular onions can be a suitable substitute.
What wines pair well with this dish?
A medium-bodied red wine like Pinot Noir or a dry white wine such as Sauvignon Blanc or Chardonnay complements the rich flavours of Berrichonne Potatoes.
How should I serve Berrichonne Potatoes?
This dish pairs wonderfully as a side with roasted meats like steak, chicken, or fish. You can also garnish with fresh thyme or sprinkle cheese or crème fraiche for added richness.
Is there a vegetarian version of this dish?
Certainly! You can omit the bacon and add hearty vegetables like sautéed mushrooms. Ensure you use a vegetable stock for a completely vegetarian version.
Can I use a different stock?
Yes, while the recipe mentions vegetable stock, you can also use beef, lamb, or chicken stock based on your preference. Just ensure the stock isn’t overly salty.
Can I use different types of fats in this recipe?
Absolutely! While the traditional recipe might use basic fats, you can lift the dish with richer alternatives like goose fat.
Which potatoes hold their shape best for this recipe?
I reach for a floury, all-rounder variety like Maris Piper, King Edward, or Russet, as these drink up the stock and turn meltingly soft inside while still holding together. Very waxy salad potatoes stay firm but never get that lovely tender centre, so I avoid them here. Cut your pieces to a similar size so they cook evenly and none turn to mush before the others are done.
How do I stop the potatoes going mushy?
The trick is not to drown them, so add just enough stock to come about halfway up the potatoes rather than covering them completely. Keep the pieces an even thickness and resist stirring too much once they soften, as that is what breaks them down. By the time they are tender the stock should have mostly reduced into a glossy, sticky glaze around the base.
Can I make these ahead and reheat them?
Yes, and they are handy for a busy roast day. You can brown the potatoes and onions, then cool and chill them for up to a day before finishing with the stock in the oven. To reheat leftovers, spread them in a single layer, add a splash of stock or a knob of butter, and warm in a hot oven for 12 to 15 minutes until piping hot and re-glazed. I would not freeze them, as the potatoes tend to go grainy once thawed.
Pin itA Few Words from the Chef
I’m confident you’ll savour this exceptional Berrichonne Potatoes recipe! Did you add any distinctive ingredients or twists? Maybe you served it alongside a particular main dish or garnish? I’m eager to hear about your culinary adventures with this French classic. And if it delighted your taste buds, don’t forget to give it a star rating! Bon appétit!
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Very nice Chef, thanks for the recipe!
You are welcome Tom!