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potato and meat casserole

Bombine cuite à l'ancienne

Saint Andéol de Berg in the Ardèche is the capital of la bombine (or bombina), a casserole based on layers of onions, potatoes, pork belly, lardons, lard, bay leaves and white wine (other versions might include carrots, garlic, black olives, beef, and pig’s trotters) all baked for hours in the oven—or cooked out of doors over a roaring fire.

In the Dauphiné, a similar dish is called barbeton.

Auvergne Rhône Alpes

Soups, stews and casseroles

Text © Dana Facaros

Image by Public Domain Photos