Real Recipes From Real Home Cooks ®


(2 ratings)
Blue Ribbon Recipe by
Marlene Fields
Walla Walla, WA

Juet is pronounced like "foot" but with a "J". My great-grandmother brought this recipe from Belgium when she happily graced our shores slightly before the 1900s. She, my grandmother, and my mom loved to make it. My sibs and I even liked it cold and shared it with our friends. For 2 people, use about 3 strips of bacon and 2 cloves garlic.

Blue Ribbon Recipe

We're glad Marlene's great-grandmother brought this Juet recipe from Belgium. It's a delicious old-world recipe with creamy potatoes, fresh spinach, and bacon. The bacon adds a wonderful salty and smoky flavor to the potatoes. This can be eaten as a side dish or even a main dish. It's yummy!

— The Test Kitchen @kitchencrew
(2 ratings)
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For juet

  • 4-5 md
    Russet potatoes, peeled and cut into chunks
  • 1 bunch
    fresh spinach, rinsed, stems removed (about 10 oz)
  • 1/2 to 1 lb
    bacon, fried crisp and crumbled, reserve the drippings
  • minced garlic, to taste
  • salt and pepper, to taste

How To Make juet

  • Boiling potatoes until tender.
    Cook the peeled and chunked potatoes in boiling water until tender.
  • Adding spinach to boiling water with the potatoes.
    Add the spinach a couple of minutes before removing the potatoes from the heat. Cook until spinach is tender.
  • Mashing potatoes and spinach with a little bit of water.
    Drain, leaving only enough water to keep the potatoes/spinach moist. Mash.
  • Bacon, bacon drippings, and seasonings added to the potatoes.
    Add bacon, bacon drippings, minced garlic, salt, and pepper.