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Saturday 20 April updated on 04-20-2024 at 8:06
Saturday 20 April updated on 04-20-2024 at 8:06
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If for you skiing, the mountains and winter weather mean the joy of sharing, cooking and eating, you’re in the right place !
In Savoie, we take good food seriously and we have a little selection of our region’s essential dishes for you.
A typically Savoyard dish but more discrete than Savoyard fondue or raclette, farçon is a dish straight from our mountains.
- 1,5 kg of potatoes
- 200 g of diced bacon
- 200 g of grated gruyère cheese
- 50cl of milk
- 3 eggs
- 3 onions
- 2 tablespoons of flour
- 1 shallot
- 1 bunch of chervil
- Salt and pepper
Allow about 10 minutes for preparation and 30 minutes cooking time
Cook the potatoes and crush them with a fork.
Stir in the milk, then the flour and lastly the beaten eggs.
Salt and pepper.
Brown the chopped onions and shallots, then the diced bacon and blend into the mixture.
Add half the gruyère and the chopped chervil to the mixture and place in a gratin dish. Put the rest of the gruyère on top.
Cook for 30 minutes in a hot oven.
Serve with a green salad.
