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Meat, Northern, Eastern and Western France

Cacasse à cul nu with green salad

Cacasse à cul nu is a dish from the Ardennes region made of potatoes, onions and smoked bacon simmered together in broth. This easy recipe serves 4, takes 80 minutes and costs about €2.20 per person. The key is a gentle simmer without too much stirring, so the potatoes soften without falling apart.

I'm suggesting a cacasse à cul nu, an Ardennes style dish of potatoes, onions and smoked bacon, simmered slowly until soft.

Cacasse à cul nu with green salad
Total time
1 h 20
Difficulty
Easy
Cost per person
€2.20
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Cacasse à cul nu is the kind of dish that warms you up without any fuss. The potatoes cook slowly in the bacon fat and broth until they turn soft and slightly glazed, while the onions add a mellow sweetness. The smoked bacon gives the whole pot character without ever overpowering it.

It's a weeknight dish that barely needs watching, perfect for fall or winter evenings when you want something comforting without spending the whole evening at the stove. Kids usually love the soft potatoes and the bacon flavor, and the tangy green salad balances things out nicely for the adults.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 3
  • Thyme 2 sprigs
  • Green salad 1

Butcher

  • Smoked bacon lardons 250 g

Dairy

  • Butter 30 g

Pantry

  • Chicken brothoften in the pantry 20 cl
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Peel the potatoes and cut them into thick rounds, then thinly slice the onions.

    Keep the slices an even thickness so they cook at the same rate.

  2. Brown the bacon lardons in a Dutch oven, then add the onions and let them soften. 10 min

    The bacon releases its own fat, so you won't need any oil.

  3. Add the potatoes, thyme and pepper, then pour in broth to reach halfway up the potatoes.

    Go easy on the salt, the bacon is already salty.

  4. Cover and let simmer over low heat until the potatoes are tender. 45 min

    Lift the lid near the end of cooking so the liquid can reduce.

  5. Dress the salad with the oil, vinegar and mustard, then serve it alongside the pot.

    A tangy salad balances out the richness of the dish.

Our tips to get it right

  • Pick a waxy potato variety, like Yukon Gold, since it holds its shape better through the long simmer.
  • Use a heavy bottomed pot, it spreads the heat more evenly and keeps the potatoes from sticking.
  • Taste the broth before serving, the bacon and stock already add plenty of salt, so you may not need to add more.

The variations

  • Swap the smoked bacon lardons for diced smoked pork belly for a milder flavor.
  • For a vegetarian version, skip the bacon, cook the onions in butter and add a pinch of smoked paprika to keep that smoky note.
  • For impatient kids, cut the potatoes smaller, they'll cook in about 30 minutes instead of 45.

What to serve it with

  • Crusty bread for soaking up the juices
  • A sharp cheese to finish the meal
  • A cold sparkling apple cider

Storage

The dish keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, just leave out the salad. Reheat it gently in a pan or saucepan with a splash of water to bring back the softness.

Questions about this dish

Can you make cacasse à cul nu ahead of time?

Yes, it actually tastes even better the next day once the flavors settle. Reheat it gently over low heat, adding a splash of broth or water if it looks dry.

What kind of bacon works best for this recipe?

Smoked bacon lardons with a good amount of fat give the best result. The fat melts during cooking and flavors the potatoes, so you don't need to add any oil.

Can you use a different broth?

Vegetable broth works just as well as chicken broth. The important part is adding just enough liquid to reach halfway up the potatoes, no more.

Why shouldn't you stir the potatoes too much?

Too much stirring breaks the potatoes apart and turns the dish into a rough mash. It's better to gently shake the pot now and then instead of stirring with a spoon.

How long does it take to make a cacasse à cul nu with green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a cacasse à cul nu with green salad?

About 590 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 a cacasse à cul nu with green salad cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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