Braised Tourné Potatoes (Pommes de Terre Berrichonne)

JWU College of Culinary Arts

10 servings

Recipe ID

US standard
Bacon, ¼" dice
6 ounces
Yellow onions, brunoise
6 ounces
To taste
White pepper, ground
To taste
Yukon gold potatoes, cut tournée
5 pounds
White chicken stock
As needed to cover by half
Bouquet Garni
Black peppercorns, crushed
5 each
Bay leaves
2 each
Parsley, fresh stems
1 ½ ounces
Thyme leaves
1 teaspoon
  1. Gather all the ingredients and equipment.
  2. All tournéed potatoes should be held in water until ready to cook.
  3. Render the diced bacon in a braising pan large enough to hold the potatoes in one layer. Brown and reserve bacon bits, draining on paper towel.
  4. Add the diced onions to the pan and brown to a golden color. Season with salt and pepper. Return bacon to the pan with the onions.
  5. Add the potatoes to the braising pan, toss, and season.
  6. Add the white stock to cover half of the potatoes.
  7. Add the bouquet garni and cover with a cartouche. Cook until the potatoes are fork-tender over medium heat (see chef's note). Stir often.
  8. Season to taste.