While Savoyard farçon is a simple baked mashed potato dish with eggs, farcement is a richer, festive stuffing perfect for accompanying roasts or charcuterie. This authentic recipe draws from the regional traditions of Savoie-Dauphiné, as featured in Les Cuisines Régionales de France.
Difficulty: Medium
Place the prunes and raisins in a bowl, cover with boiling water, and let them swell. Meanwhile, cook the potatoes in their skins in salted water for 35 minutes, and the chestnuts in salted water for the same time. Peel the chestnuts and keep them whole. Peel the warm potatoes and mash them in a bowl using a potato masher (avoid an electric mixer for authentic texture).
Add the warm milk to the mashed potatoes, along with a little water to achieve a soft consistency. Season with salt, pepper, and nutmeg. Incorporate the eggs one by one. Drain, pit, and add the prunes and raisins to the mash, followed by the whole chestnuts.
Butter a charlotte mold generously. Line the edges with bacon slices at regular intervals, then pour in the mixture. Bake in a bain-marie at 180°C (350°F) for 30 minutes. Meanwhile, peel and slice the onions, then sauté them gently in the remaining butter, stirring constantly until golden.
Remove the stuffing from the oven, top with the onion mixture, and return to the oven for another 30 minutes. Serve directly from the mold—no need to unmold. For a rustic touch, use a high-edged earthenware dish instead.
Source: Les Cuisines Régionales de France. Savoie-Dauphiné. Editions du Fanal.
