Cacasse à cul nu

Method

1. 1 Sauté thinly sliced onions in pork fat for 10 minutes until golden brown.
2. 2 Sprinkle flour over the mixture and stir for 2 minutes until the flour absorbs all the oil and turns a sandy color.
3. 3 Add the potatoes cut into 3 cm cubes along with 400 ml of water, bay leaves, and thyme.
4. 4 Cover and simmer for 25 minutes; the name means "bare pot stew" because poor people in the Ardennes region didn't have meat to put in it.
5. 5 Mash a few pieces of potato to thicken the sauce, then season with pepper and sprinkle with parsley.

With an appliance

• Microwave 35 min

  Replace step 4: loosely cover the bowl of potatoes with water and herbs, microwave at 800 W for 10 minutes; mash a few pieces from step 5 and cook on the stove for 3 minutes until the sauce thickens.