La Potee Auvergnate is a rustic, hearty stew from the Auvergne region of France, designed to be slow-cooked for maximum flavor. This dish combines smoked meats like bacon and pork chops with tender Great Northern beans, cabbage, and potatoes, simmered gently in a savory broth. The result is a rich, comforting meal with deep, smoky notes and tender textures that improve as they meld together. It is perfect for cold winter evenings or when you want a satisfying, home-style dinner that feeds a crowd. While traditionally made with a calf’s foot for gelatinous richness, modern versions often rely on collagen-rich pork cuts. Serve it straight from the pot for an authentic experience.
La Potee Auvergnate
Description
La Potee Auvergnate is a rustic, hearty stew from the Auvergne region of France, designed to be slow-cooked for maximum flavor. This dish combines smoked meats like bacon and pork chops with tender Great Northern beans, cabbage, and potatoes, simmered gently in a savory broth. The result is a rich, comforting meal with deep, smoky notes and tender textures that improve as they meld together. It is perfect for cold winter evenings or when you want a satisfying, home-style dinner that feeds a crowd.Ingredients
Directions
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Prick the sausages with a fork to prevent splitting during cooking.
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Place the sausages, bacon, and sliced onions in a heavy 2-quart pot or Dutch oven.
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Cook over medium heat on the stovetop for 10 minutes, stirring occasionally until the bacon begins to render and onions soften.
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Remove the sausages from the pot and set them aside on a plate.
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Pour off excess fat from the pot, leaving about 1-2 tablespoons for flavor.
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Return the pot to medium heat and add the garlic, calf's foot (if using), and pork stew meat.
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Cover and cook for another 10 minutes to brown the meat slightly.
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Add the dry Great Northern beans and enough chicken broth to barely cover the ingredients.
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Add the rosemary sprig, thyme sprig, bay leaves, and pepper to the pot.
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Cook in the oven for 1 hour. Check occasionally and add water if the beans appear to be drying out.
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While the beans cook, cut the reserved sausages into 1-inch pieces and quarter the potatoes.
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Cut the smoked pork chops into bite-sized pieces and shred or cut the cabbage into strips.
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When the beans are tender, add the salt, smoked pork pieces, sausage pieces, cabbage, and potatoes to the pot.
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Stir gently to submerge the vegetables, replace the lid, and return the pot to the oven.
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Cook for another 35-45 minutes, or until the potatoes and cabbage are tender.
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Remove the pot from the oven and discard the bay leaves, rosemary, thyme stems, and calf's foot (if used).
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Serve the Potee directly from the cooking pot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1983.0kcal
- % Daily Value *
- Total Fat 126.5g195%
- Saturated Fat 40.6g204%
- Cholesterol 452.8mg151%
- Sodium 3299.2mg138%
- Total Carbohydrate 9.6g4%
- Dietary Fiber 1.7g7%
- Sugars 4.1g
- Protein 178.2g357%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The calf's foot is traditional in Auvergnate Potee as it adds gelatin to the broth, giving it a rich, silky texture. If omitted, the stew will still be delicious but slightly less viscous.
Great Northern beans are traditional, but you can substitute with white kidney beans or cannellini beans if needed.
This dish tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you do not have an oven-safe pot, cook the first stage on the stovetop, then transfer the mixture to a casserole dish for the oven baking phase.
