Entree: France – Savoy / Alps – Matouille (Hearty Savoyard mountain stew of potatoes, cabbage, and smoked pork simmered with wine and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 2 lb (900 g) waxy potatoes, peeled and sliced 1/4 inch (6 mm)
- 1 small Savoy cabbage, about 1 lb (450 g), core removed and leaves roughly chopped
- 8 oz (225 g) smoked bacon or lardons, diced
- 1 large onion, about 6 oz (170 g), thinly sliced
- 3 cloves garlic, minced
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock or vegetable stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 4 oz (115 g) Beaufort or Gruyère cheese, grated (optional)
- 1 tbsp (15 ml) chopped fresh parsley for garnish (optional)

Instructions

1. Step 1: In a large heavy pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced bacon or lardons and cook, stirring, until the fat renders and the pieces are lightly browned, about 6–8 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Step 2: Add the sliced onion to the pot and cook until translucent and beginning to color, about 6 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Step 3: Add the sliced potatoes and chopped cabbage to the pot; stir to combine and coat with the onion mixture. Return the cooked bacon to the pot.
4. Step 4: Pour in the white wine and scrape any browned bits from the bottom of the pot. Let the wine reduce by half, about 2–3 minutes.
5. Step 5: Add the chicken stock, thyme sprigs, bay leaf, salt, and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook until the potatoes and cabbage are tender, about 30–40 minutes. Stir occasionally to prevent sticking.
6. Step 6: Taste and adjust seasoning. If using cheese, stir in half the grated cheese until melted, transfer to an ovenproof dish if needed, sprinkle remaining cheese on top, and place under a hot broiler for 5–8 minutes until the top is golden and bubbling.
7. Step 7: Remove thyme sprigs and bay leaf. Garnish with chopped parsley if desired and serve hot alongside crusty bread or pickles for a traditional alpine meal.