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potatoes cooked under a cloche


A speciality of northern French mining country, patacons are sliced potatoes, onions, garlic, thyme and bay cooked under a special ceramic cloche. It’s a dish known as the ‘Proust Madeleines of the miners’.

Every family had a thick bottomed frying pan and a special three handled cloche (which they still sell in Douai). The ingredients (without any fat) would slowly steam on low heat for an hour and a half, with the tastiest potatoes crispy and brown on the bottom. Ham or other meat was sometimes added.



Text © Dana Facaros

Image by la cocotte