Farçon Savoyard

The Farçon is a French potato cake, a traditional preparation with a history that goes back deep into the middle ages and possibly beyond. Certainly there is evidence to suggest that these were prepared long before the advent of potatoes. This is based a typical Savoyard recipe that varies from valley to valley. You’ll sometimes find it made with dried apples and a pinch of nutmeg. It is basically a potato cake with prunes, bacon and raisins. It provides meat (bacon), carbohydrate (potato) and dessert (fruit) all in one dish! It was traditionally a poor man’s dish, and while the family went to Mass in the village, the Farçon was left to cook in a special tall pan with a central chimney.



25g butter.

1 large onion, peeled and finely chopped.

50g bacon, minced.

400g potatoes, grated.

6 dried apricots, chopped.

4 prunes, chopped.

¼ cup sultanas.

Salt and freshly ground pepper to taste.

¼ cup full cream

1 egg.



Preheat the over to 150°C. Melt the butter in an casserole or cocotte over a medium flame and sweat the onion and minced bacon. Add the potatoes, fruit and the salt and pepper. Beat the egg into the cream and add that as well. Mix everything together until fully incorporated, cover and place in a Bain Marie. Place the Bain Marie in the oven and bake for 4 hours. Remove from the oven and allow to sit for 15 minutes before serving.


Serves: 2.


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