A cartouche is just a round piece of baking paper (parchment paper) that sits on top of some cooking food. It helps everything cook evenly and stops the top from drying out. It’s a useful thing to know how to make, and it’s used in recipes from stews (like these Persian Lamb Shanks) to Pommes Anna (Crispy French potato bake). Think of it as a DIY baking paper lid!
How to make a Cartouche
You just need baking paper (parchment paper) and scissors.
Cut a square piece of baking paper (parchment paper) just big enough to cover your cast-iron pan, pot, or whatever you are covering. Then fold it in half on the diagonal.
Fold it in half again.
Fold it in half one more time.
And fold it in half one last time, you now have a little paper wedge.
Hold the pointy end in the centre of the pan or pot and check the length, the long side should reach the edge (that’s your radius).
Fold the end part where you’re going to cut, so you get a clean line.
Cut it to size.
Unfold it and place it on whatever food you are cooking (potatoes shown above, for Pommes Anna). Voilà, your cartouche is ready! Perfect protection for even cooking.
Hope you found this useful! – JB
Hi JB. Thank you so much for this explanation. I had no idea what a ‘cartouche’ was or how to make one. Now I know thanks to you. You are not only a Michelin chef but une professeur de cuisine. TY