salty (-sweet) potato far {ffwd}

Salty-Sweet Potato Far

This week’s recipe for French Fridays with Dorie was filled with conflict and confusion. Starting with the title. I initially thought it was a sweet potato side. Turns out, this Breton version of potato pudding is both salty and sweet, the sweet component contributed by prunes. The potatoes are just regular white potatoes, not sweet potatoes.

Anyone who knows how things roll in my kitchen knows that prunes weren’t going to go over with my dear husband. I wasn’t so sure how they would go over with me either. Prunes with potatoes and bacon does sound a little weird. I went for His and Hers. Half with prunes (Hers) and half without (His).

His and Hers Potato Fars

His and Hers Potato Fars

This was relatively easy to put together. You start by crisping some bacon lardons. Then, you make a simple custardy batter, grate some potatoes, and stir them into the batter. Finally, you add bacon and chopped prunes. Because I’d heard from some of the other Doristas that the final dish was lacking something, I stirred a quarter pound of grated Emmenthaler cheese into the batter.

Potato Pudding Batter

I loved how the potato pudding puffed up and crisped on the outside. When I divided the potato far into two smaller dishes, I didn’t adjust the cooking time. It might have been a little too much, though it still tasted good.

Because I wasn’t sure how this would go over, I was hesitant to serve it as the main course. Instead, I roasted chicken thighs and served the potato far as a side dish.

The prunes weren’t terrible, but to me, they were a little jarring with the other flavors. I would have preferred more bacon and cheese and no prunes. Howard liked his pruneless version. However, I don’t think potato far, sweet, salty, or otherwise, will be making a repeat appearance chez moi. It just wasn’t interesting enough.

The opinions of this one are bound to be feisty. Check them out by following the links here. If you’re curious and want to try it, you can find the recipe in Dorie Greenspan’s book Around My French Table.

Thanksgiving falls between now and the next French Friday, so to my Dorista friends, I wish you and your family a wonderful Thanksgiving! I hope your table is laden with a delicious feast and that the seats are filled with the ones you love. Enjoy the holiday!

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Posted on 22 November 2013, in French Fridays with Dorie, General and tagged , , . Bookmark the permalink. 14 Comments.

  1. Ok so yours looks EXACTLY the same as mine on the inside – I was worried I had messed up the proportions as I made tiny versions of it – found it a little dry and not custardy enough. Glad I was able to help out with my “needs cheese” comment ;) Seriously, what’s NOT better with cheese? :)

  2. This was kind of a disappointment I thought. I like all the ingredients but they didn’t work together as well as I’d hoped. Jora mentions it as a breakfast food in her post. That might work better.

  3. I chose to skip this one because I was just doing too much holiday baking, and I didn’t want to take the time for something that would be just ok! I already knew Bill wouldn’t eat it. Yours looks quite yummy and makes me want to reconsider. I love that you made a prune less version for Howard!
    I posted a make up…the rice pudding with caramel apples, which was fabulous!

  4. Hi. My mother made potatoes and prunes. I think she added sweet potatoes also. Have good trip to nj and Maryland. Happy thanksgiving and Hanukkah. Love xxxxx

    Sent from my iPad

  5. Yeah, I like devils on horseback, but the sweet-salty prunes and bacon was drowned by the blandness of the potato.

  6. I think the prunes actually over powered the bacon. I didn’t think anything could over power bake. Thank goodness you made chicken too.

  7. ahh.. cheese sounds like a good idea. we didn’t like this one much.. but i thought skipping the dry fruits and adding some herbs might make it more palatable.

  8. Well, that went over well, didn’t it? With the bacon it should have been tastier.
    Have a great Thanksgiving holiday.

  9. Good for you for making two versions, Betsy. I love prunes so I wonder if I would have liked it. (The ingredients were on my counter but a fall on the ice put me out this week). With all the bad reviews I will probably not ever make it. Have a wonderful Thanksgiving. One of the things I am thankful for this year is having the opportunity to meet all my colleages in Seattle. Meeting you and spending time with you was a real treat.

  10. Oooh, I’m impressed Howard ate this one…but I guess Bill might have, too without the dried fruit. I think I made the right decision to pass on this one. Happy Thanksgiving, Betsy!

  11. I ended up the complete outlier by liking this week’s recipe, but have to admit that the version I wolfed down (for carb reasons…) was the cauliflower one I did. My younger son, who also ate both, said this version was much more souffle like (due to the extra cream I added) so I think that extra moistness really did help. Sweet of you to make a different version for hubby and speaking of sweet- love the idea of sweet potatoes instead. Now THAT would be some combo. We are up in Vermont with Nana for the holiday and my hubby will be swooping down to pick up my Boston son for a very quick break. Chaos as usual :) Have a spectacular Thanksgiving !

  12. I agree. The leftovers on this one were pretty disappointing. I’m sorry adding cheese didn’t help at all. I don’t think I’ll be trying this one again….Have a happy Thanksgiving!

  13. I saw your exchange with Mardi before I made mine, so added Emmentaler, as well. It didn’t help, unfortunately. I like it enough to finish the leftovers, but not enough to make it again.

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