Dish

Le frésinat

Pork and Potato Stew

Le frésinat is a rich and filling dish that is perfect for cold winter nights. The dish is made by layering thinly sliced potatoes, bacon, and onions in a casserole dish, and then pouring a mixture of cream and milk over the top. The dish is then baked in the oven until the potatoes are tender and the top is golden brown. The result is a creamy, savory casserole that is sure to warm you up on a chilly evening.

European cuisine› Western European cuisine› Occitan cuisine

Meat Dish› Pork Dish

Origins and history

Le frésinat has been a staple of Auvergne cuisine for centuries. The dish is said to have originated in the small town of Murat, and has since spread throughout the region. The dish was traditionally made with pork belly, but bacon is now more commonly used.

Dietary considerations

Gluten-free

Variations

Le frésinat can be made with a variety of different ingredients, depending on personal preference. Some recipes call for the addition of cheese, while others use different types of meat. Vegetarians can also make a version of the dish by omitting the bacon and using vegetable stock instead of chicken stock.

Presentation and garnishing

Le frésinat is a rustic dish, so it is best served in a simple casserole dish. A sprinkle of chopped parsley or chives on top of the dish adds a pop of color and freshness.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of nutmeg or thyme to the cream mixture before pouring it over the potatoes.

Side-dishes

Le frésinat is often served with a simple green salad on the side. The salad helps to cut through the richness of the casserole and provides a refreshing contrast.

Drink pairings

A full-bodied red wine, such as a Syrah or a Cabernet Sauvignon, pairs well with Le frésinat. The tannins in the wine help to balance out the creaminess of the dish.