This typical winter dish simmers gently on the hob amid delicious aromas of seasonal vegetables and meat. An old favourite in the mountains of Auvergne, it is an economical and nourishing dish that only requires a few basic ingredients and a little patience!
Keep the stock from the potée. It’ll make an excellent soup for the following day! Try it the traditional way, by pouring the nice hot stock over slices of rye bread, perhaps topped with a little local cheese. You can also add potatoes 🥔 for a more substantial dish.
Every family has its own version of this recipe! Meat-lovers might add an uncooked saucisson or a few sausages at the same time as the potatoes. Some even add a dry-cured heel of ham right at the beginning. For the vegetables, you can add leeks if you like them!
Want to try potée before making it yourself? You’ll find it on the menu or made to order at Sancy restaurants serving traditional dishes: L’Auberge de l’Âne, l’Auberge du Tarrafet, l’Auberge des Mancelles, le Café Français, la Ferme de l’Angle, la Grande Étable, La Providence et La Poste, l’Auberge de Monneaux