Potato au Vin

Ingredients

• 🧀Butter2 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion2, halved and sliced
  
• 🧄Garlic4 cloves, crushed
  
• 🥔Potato4
  
• 🍗Bacon100 g
  
• 🌶️Black Peppercorns1 tsp
  
• 🌶️Bay Leaf2
  
• 🍄Mushrooms200 g
  
• 🫙Stock or Broth500 ml
  
• 🫙Red Wine500 ml
  
• 🧅Pearl Onions200 g
  

Optional extras

• 🌿Tarragonhandful, to finish
  

Instructions

1. 1

   Brown the potato deeply in the Butter in a heavy pot — patience here pays off later.

2. 2

   Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.

3. 3

   Return the potato, add the stock and bay leaves, and bring to the gentlest simmer.

4. 4

   Cover and braise low and slow until the potato yields to a spoon, about 45 minutes.

5. 5

   Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.