Entree: France – Savoy / Alps – Farcement (A Savoyard baked potato and apple pudding studded with bacon and raisins)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 15 min

Total 2 hrs

Ingredients

- 3 lb (1.36 kg) starchy potatoes, peeled
- 2 medium apples, peeled and diced, about 12 oz (340 g)
- 8 oz (225 g) bacon lardons or diced smoked bacon
- 4 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- 1/2 cup (120 ml) water or additional milk as needed
- 1/2 cup (75 g) raisins
- 2 tbsp (30 g) butter, melted, plus extra for greasing
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 ml) dark rum or apple brandy (optional, for soaking raisins)

Instructions

1. Preheat the oven to 350°F (175°C). If using, soak raisins in rum or warm water for 10–15 minutes, then drain.
2. Grate the peeled potatoes using the coarse side of a box grater, then transfer to a clean towel and squeeze out excess moisture; you should retain some potato starch for binding.
3. In a skillet over medium heat, cook bacon lardons until golden and slightly crisp; drain on paper towels and reserve the fat.
4. In a large bowl whisk together eggs, milk, water (or extra milk if needed), melted butter, salt, pepper, and nutmeg. Stir in flour until smooth to form a loose batter.
5. Fold the grated potatoes, diced apples, drained raisins, and cooked bacon (reserve a few lardons for topping) into the batter until evenly combined.
6. Grease a 1.5–2 quart (1.4–1.9 L) loaf pan or deep cake pan with butter. Pour the mixture into the prepared pan, smooth the top, and scatter reserved bacon lardons on top.
7. Bake in the preheated oven for 1 hour to 1 hour 15 minutes, until the center is set and a skewer inserted into the middle comes out clean and the top is golden.
8. Let rest 10–15 minutes, then unmold or slice directly from the pan. Serve warm alongside a simple green salad or steamed greens as traditionally done in Savoy.