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Pork and Potato Casserole Champvallon Pinterest

Hugely flavorful pork and potato casserole (Champvallon recipe), made with a layer of cubed pork in between two potato layers, this casserole can be pre-cooked halfway the previous day and it can be made with beef, turkey or venison! A recipe to share with friends and family, delicious!

This recipe was created in the 17th century by Mrs. de Champvallon to seduce French King Louis XIV. Originally it was made with lamb chops, nowadays it is made either with beef, veal, venison or pork or a mix of different meats. I bet it could also be made with turkey, a good idea to cook twice leftover turkey after Thanksgiving…

The casserole is made of several layers:

  • One layer of potatoes
  • One layer of caramelised onions
  • One layer of cubed pork shoulder
  • One rough layer of potatoes meant for filling any gaps and evening the surface
  • One final layer of potatoes nicely arranged

To make this Champvallon recipe, you will need first to roast the cubes of pork on all sides and cook the onions until translucent.

Then you can mount your layers and bake the casserole for about 2 h 30 minutes, that seems very long but believe me it is worth every minute, so flavorful!

Having guests? Check my category "among friends" or click on my tag "main dishes" for more propositions.

  • 4 to 6 servings
  • Easy
  • 3 h 00

Recipe :


2.2 pounds (1 kg) pork shoulder roast, cut in small chunks

4 yellow onions, peeled, thinly sliced

1/2 tsp sugar

2.2 pound (1 kg) potatoes, peeled, thinly sliced

1 tsp herbs of Provence or rosemary

2 garlic cloves, finely chopped

1 3/4 cups (420 ml) chicken broth

1/2 cup (120 ml) heavy cream

Salt and pepper to taste

Some olive oil and butter for cooking

1 casserole pan about 12 x 10 inches (30 x 26 cm)

Sear the pork and caramelize the onions:

Into a large pan, on medium/high heat, heat some olive oil and sear the cubes of pork on all sides, proceed in two batches, set aside

Into the same pan, add some olive oil if necessary, add the onion rings, sprinkle some salt and 1/2 tsp sugar, stir to distribute, cook on medium heat until translucent,  don’t burn, stir from time to time, set aside

Mount the layers of casserole:

Preheat your oven at 400°F (200°C)

Melt a chunk of butter into your microwave oven and brush the bottom of casserole pan, arrange a layer of potatoes, top with a layer of all the onion rings, add salt and pepper to taste

Top with an even layer of pork chunks, add salt and pepper to taste, sprinkle the herbs of Provence and chopped garlic

Top with a layer of potatoes, fill any gaps and even the layer pressing down if necessary

Top with an even layer of nicely arranged potatoes, stir the chicken broth and heavy cream together, pour into the casserole pan, sprinkle some salt and pepper

Bake the Champvallon:

Cover the casserole pan with aluminum foil and bake at 400°F (200°C) for 30 minutes

Reduce the heat at 350°F (175°C) and bake for 1 hour 30 minutes

Bring the heat back at 400°F (200°C), remove the aluminum foil and bake for another 20 to 30 minutes or until the top potato layer is golden, for faster results you can use your oven broiler, just be careful not to burn the potatoes, set a timer at 3 minutes for safety


If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me!

Recipe adapted and translated from Chatelaine / Champvallon au Porc et au Veau, click here for their method

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