On today’s Ca C’est Bon, we head back to Vermilionville to cook up a delicious dish of smothered potatoes, perfect for those remaining winter days.
KATC’s Abby Breidenbach tied on her cooking apron and was joined in the kitchen by Vermilionville chef Marcus Bergeron. The dish is a simple yet delicious meal that can serve as a main dish or side. Find the recipe by clicking here .
The first step to making any dish is to prep your ingredients. Chef Marcus takes us through prepping the star of the dish. Two russet potatoes get sliced and diced along with an onion and bell pepper before we take a dive into cooking.
We’ve got the oil nice and hot and the sliced sausage is on its way to browning. With the “fond” forming at the bottom of our pan we add our onion and bell pepper to get everything going.
Our dish is finally coming together and the smell is phenomenal! Adding a bit more seasoning at the very end is a perfect way to complete the dish. Chef Marcus says the beauty of this smothered potatoes dish is that it is very versatile. Add your favorite ingredients to make this dish a perfect, one-of-a-kind meal.
You can taste this delicious dish for yourself, at Vermilionville’s La Cuisine de Maman on Wednesday, February 6. For a look at the menu of other items offered by the restaurant, click here .