I had a memory pop up today on my Facebook profile and I couldn’t help but get a craving for something I had just a year ago…although it seems like a lifetime since I’ve been able to travel.
Our trip to Bruges, Belgium was one year ago, and when the picture of the most delicious potatoes I’ve ever had came into my view, I was reminded of how warm and comforting they made me feel. Pretty much all potatoes make me feel that way.
These potatoes are unique to Bruges. I feel pretty confident as I’ve been to a lot of Christmas markets and most have something that is special to them. These are filled with onions, butter, bacon, potatoes, wine, and LOTS of cream.
I knew I couldn’t make the original as the vendor did in Bruges. The amount of heavy cream would send my heart into cardiac arrest. I wanted to make a version that tastes pretty close to the original, but also something I could make more often than once a year…and here you have it.
This right here is the original, it’s dreamy isn’t it? Dreamy and creamy and topped with white bread. Honestly, the bread added nothing, but bread is served with everything in Europe, so why not carb load here too?
I don’t put bacon in a lot of dishes and I don’t eat it as a source of protein. I remember when I used to speak to my patients who were recovering from heart surgery and we’d talk about good sources of protein. When bacon came up, I would stress that bacon is considered a fat, not a protein. That’s how I use it, as a flavoring agent, not as a source of protein.
I know I will be banned from all of your holiday gatherings from here on out, but I am just trying to change some opinions on food.
Once the potatoes are cooked, this comes together fast. Let the potatoes absorb all that delicious liquid and help thicken the sauce with their starch, it’s like magic.
I hope you try this and if you’ve been to Bruges, I hope this takes you back.Print
2 pounds yukon gold potatoes
4 slices thick cut bacon, diced
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced fine (about 1/2 cup)
1/2 teaspoon salt
1/4 cup dry white wine
1 cup chicken stock
1/3 cup heavy cream
1/3 cup finely shredded parmesan cheese
1/4 cup minced fresh chives
Add potatoes to a large stock pot and cover with water. Boil on high heat until a knife can easily be inserted into the center and come out easily. Drain and set aside to cool. Slice the potatoes into 1/4″ slices and let the skins fall off as you slice. It’s okay to leave some skins on.
In a large skillet over medium heat, cook bacon pieces to desired texture (chewy or crunchy). Drain grease and set aside.
Using a paper towel, wipe the bacon grease out of the skillet and turn the heat back to medium. Add olive oil and onions and saute until the onions are translucent, about 4 minutes.
Add salt, wine, stock, and cream and let this come to a slight simmer.
Add the potatoes and the bacon into the cream sauce and stir to coat all the potatoes. Let this simmer while the warm potatoes absorbs the sauce and the sauce starts to thicken, about 8 minutes.
Turn off the heat and stir in parmesan cheese and chives.