A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot.

More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic.

[1] A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot).

[2] The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck.

[3] Potée Lorraine is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched.