| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Taste, Potatoes, Cheese |
6 |
Servings |
INGREDIENTS
| 6 |
oz |
Thick-sliced bacon, cut into lardons |
| 6 |
oz |
Mushrooms, sliced |
|
|
Salt and pepper |
| 4 |
tb |
Softened butter |
| 4 |
|
Potatoes, peeled and sliced 1/8-inch thick |
| 1 1/2 |
c |
Crumbled washed rind cheese (such as, Pont L'Eveque, Limburger, Livarot or Muenster) |
| 1 1/2 |
c |
Heavy cream |
INSTRUCTIONS
Preheat oven to 325 degrees F. In a skillet saute bacon lardons until
lightly crisp and brown. Remove with a slotted spoon to paper towels to
drain. Discard all but 2 teaspoons bacon fat from skillet , reheat, add
mushrooms and saute until lightly brown; season with salt and pepper.
Generously butter a shallow baking dish with 2 tablespoons butter. Toss
potato slices with salt and pepper and arrange half in a layer in baking
dish. Sprinkle with bacon and mushrooms and top with h alf of cheese. Top
with a layer of remaining potatoes, and pour enough cream over top to
barely cover potatoes. Dot with remaining butter. Bake 30 minutes until
cream is completely absorbed and potat oes are tender. Remove baking dish
from oven, sprinkle with remaining cheese and continue to bake until cheese
is melted, browned and bubbly, 10 to 15 minutes more. Let sit a few moments
before servi ng.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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