Entree: Germany – Westphalia – Westfälischer Blindhuhn (Hearty Westphalian one‑pot of potatoes with smoked bacon, apples, and prunes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 6 oz (170 g) smoked bacon, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 2 lb (900 g) waxy potatoes, peeled and cut into 1/2‑inch (1.25 cm) slices
- 2 medium apples, about 10 oz (280 g), cored and thickly sliced
- 1/2 cup (75 g) prunes, roughly chopped
- 2 cups (480 ml) beef or dark chicken broth
- 1/2 cup (120 ml) dry apple cider or beer (optional for depth)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) granulated sugar
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 bay leaves
- Salt, about 1 to 1 1/2 tsp (5–8 g), to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh flat‑leaf parsley, chopped (for garnish)
- 1 tbsp (14 g) butter (optional, to finish)

Instructions

1. Heat a large heavy pot or Dutch oven over medium heat. Add the diced smoked bacon and render until the fat is mostly released and the bacon begins to brown, about 6–8 minutes. Remove excess fat if more than 2 tbsp remains, leaving about 2 tbsp in the pot.
2. Add the lard or oil if needed and the sliced onion. Sauté until translucent and beginning to caramelize, about 6–8 minutes.
3. Add the apple slices and cook 2–3 minutes to soften. Stir in the chopped prunes, caraway seeds and sugar and cook another minute to combine flavors.
4. Layer the potato slices over the onion‑apple mixture. Pour in the broth and apple cider or beer (if using) so liquid comes about two‑thirds up the potatoes. Add the bay leaves, vinegar, and season with salt and pepper.
5. Bring to a simmer, then reduce heat to low, cover partially, and braise gently until potatoes are tender, about 25–35 minutes. Check once and turn potatoes gently if needed so they cook evenly.
6. When potatoes are tender and liquid is a thick braise rather than a soupy stew, stir in butter (if using) and adjust seasoning. Remove bay leaves.
7. Sprinkle with chopped parsley and serve hot, family‑style from the pot.