Roïgebrageldi - Potatoes with onions and bacon - Alsace Recipe

 

- French posh Dauphinoise M?
- Non, I'd rather her rough country cousin from Alsace.

So when hiking in the Vosges mountains in Alsace one frequently stops at a farm inn for soup or a pie, Pork shoulder of course, and this main stay, Roïgebrageldi potatoes with farm bacon, washed down with a glass of Riesling or two.

Ingredients:-
Good smoked bacon 6 rashers - from a butchers
Onions 3 - finely sliced
Pots 2lb -  finely sliced
Butter 3 oz
Seasoning

Method;-
Line the bottom of a casserole dish with the bacon.
Add a layer of potatoes and then onions, dot with butter, season and repeat to fill the dish, Do not add any water or stock. Cover and put in the oven at 180 for an hour, Then uncover and dot with butter and put back into the oven until the pots brown a bit.

Stir it around and serve at the table in the dish with a glass of chilled Riesling.

Originally this dish was cooked slowly in a pot in fire embers by woodsmen and charcoal makers. Either way it makes a tasty and cheap tea for potatoholics like us.