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Meat, South and mountains

Ardèche bombine with bacon

Ardèche bombine is a stew of potatoes, carrots, and bacon simmered gently in one pot. It serves 4, takes 2 hours, rates as easy, and costs about €2.40 per person. The trick is cooking it low and covered, barely stirring, so the potatoes soften and partly break down into the broth.

Bombine from the Ardèche, a stew of potatoes, carrots, and bacon simmered gently in the pot, pure comfort food.

Ardèche bombine with bacon
Total time
2 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Bombine is the kind of dish you set to simmer and forget about, filling the house with the smell of bacon and vegetables slowly turning tender. The potatoes break down a bit at the edges, the carrots soften completely, and the broth reduces until it turns almost creamy, thanks to the starch released naturally. It's a mountain dish from the Ardèche, simple and hearty, with no cream and no complicated technique.

This is the perfect recipe for a winter Sunday when you don't want to hover over the stove, or for a weeknight if you start the pot when you get home and let it simmer while you do something else. Kids tend to like it because the soft potatoes and bacon make a mild dish, with no tricky textures and no spices that bite back.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Carrots 4
  • Onions 2
  • Garlic 2 cloves
  • Bouquet garni 1

Butcher

  • Smoked bacon 300 g

Dairy

  • Butter 30 g

Pantry

  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Cut the bacon into thick strips and brown them in a pot with the butter. 8 min

    No need for oil, the bacon releases its own fat.

  2. Add the sliced onions and garlic, and cook until softened. 5 min

    The onions should turn translucent, not browned.

  3. Add the sliced carrots, the potatoes cut into large chunks, and the bouquet garni.

    Stir gently so you don't break up the potatoes.

  4. Add water to just cover, season with salt and pepper, cover and let simmer over very low heat. 1 h 30

    Let the liquid reduce while covered, it should just barely cover the vegetables.

  5. Lightly crush a few potatoes to thicken the dish.

    Serve straight from the pot, it keeps the dish warm.

Our tips to get it right

  • Pick a waxy potato variety like Yukon Gold or red potatoes, they hold their shape better while still releasing enough starch to thicken the broth.
  • Don't add too much water at the start, you can always top it up if it looks dry, but too much liquid will keep the dish from reducing properly.
  • Check the potatoes after 1 hour 30 minutes, if they don't mash easily with a fork, let it simmer covered for another 15 to 20 minutes.

The variations

  • Swap the smoked bacon for smoked turkey bacon for a leaner version, the smoky flavor still comes through.
  • For a vegetarian version, skip the bacon, add an extra knob of butter, and stir in a little smoked paprika to bring back that smoky note.
  • For a quicker kid friendly version, cut the vegetables smaller, cooking time drops to about an hour and the pieces turn even softer.

What to serve it with

  • A green salad with vinaigrette
  • A slice of crusty country bread
  • A glass of light red wine

Storage

Bombine keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months in a freezer safe container. Reheat gently in a pot over low heat, adding a splash of water if it has thickened too much.

Questions about this dish

Can you make bombine ahead of time?

Yes, it's actually a dish that improves overnight. Resting in the fridge lets the flavors blend together, just reheat it gently before serving.

Do you need to peel the potatoes?

It's more traditional to peel them for this recipe, which gives a smoother, more tender final texture. You can leave the skin on if your potatoes are organic and well washed.

Can you replace the smoked bacon with something else?

Plain bacon lardons or chunks of smoked ham work just as well. The key is keeping a bit of fat to cook the onions in at the start.

Why crush a few potatoes at the end?

This releases starch that naturally thickens the broth, without adding cream or flour. The dish becomes creamier while still keeping some whole pieces of potato.

How long does it take to make an Ardèche bombine with bacon?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Ardèche bombine with bacon?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Ardèche bombine with bacon cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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