Farçon de Séez

Ingredients

• 2 pounds (900g) potatoes, peeled and thinly sliced 2 pounds (900g) potatoes, peeled and thinly sliced
• 8 ounces (225g) bacon, diced 8 ounces (225g) bacon, diced
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 2 tablespoons butter, melted 2 tablespoons butter, melted

Nutrition

• Calories (kcal / KJ): 380 / 1590
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 32g, 3g
• Protein: 14g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C).
2. 2.
   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
4. 4.
   Grease a baking dish with butter.
5. 5.
   Arrange a layer of sliced potatoes in the bottom of the baking dish, followed by a sprinkle of crispy bacon, sautéed onions, garlic, and a pinch of thyme leaves. Repeat the layers until all the ingredients are used, finishing with a layer of potatoes on top.
6. 6.
   In a small bowl, mix together the paprika, salt, and pepper. Sprinkle this mixture over the top layer of potatoes.
7. 7.
   Pour the chicken or vegetable broth over the potatoes, ensuring it reaches all the layers.
8. 8.
   Place the bay leaves on top of the potatoes and cover the baking dish with aluminum foil.
9. 9.
   Bake in the preheated oven for 45 minutes.
10. 10.
    Remove the foil and brush the melted butter over the top layer of potatoes.
11. 11.
    Return the dish to the oven and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is golden and crispy.
12. 12.
    Remove from the oven and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly and evenly to ensure even cooking throughout the dish.
• Bacon — Opt for thick-cut bacon for a meatier texture and more pronounced flavor.
• Thyme — Use fresh thyme leaves for the best flavor. If unavailable, dried thyme can be substituted, but use half the amount.

Tips & Tricks

• For a twist, add a layer of grated Gruyère or Emmental cheese between the potato layers.
• To make the dish more aromatic, add a pinch of nutmeg to the paprika mixture.
• Serve with a dollop of sour cream or crème fraîche for added creaminess.
• Leftovers can be reheated in the oven or enjoyed cold the next day.
• Experiment with different herbs and spices to customize the flavors to your liking.

Serving advice

Farçon de Séez is best served hot, straight from the oven. Allow it to cool slightly before cutting into portions. Serve as a main course accompanied by a fresh green salad or as a side dish alongside roasted meats or poultry.

Presentation advice

To present Farçon de Séez beautifully, garnish with a sprig of fresh thyme or a sprinkle of chopped parsley. Serve it in individual baking dishes for an elegant touch.