| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Upper, Crust | 1 | servings | ||
INGREDIENTS
| 1 1/2 | lb | Floury potatoes; peeled and very |
| ; thinly sliced | ||
| ; (700g) | ||
| 12 | oz | Smoked streaky bacon; (350g) |
| 6 | oz | Good strong cheddar; grated (150g) |
| Good handful mixed fresh herbs | ||
| 12 | oz | Unsmoked low salt bacon; (350g) |
| 3 | oz | Unsalted butter; (75g) |
INSTRUCTIONS
half the potato slices in a layer on the bacon. Sprinkle with a little cheese and some of the herbs. Cover with the unsmoked bacon, then lay down the rest of the potatoes and the remaining grated cheese and herbs. Finish with a layer of smoked bacon. Dot with little pieces of butter. Cover with damp greaseproof paper and cook for 1 hour at Gas7/425F/220C. During the last 20 minutes cooking time take off the paper so the whole dish develops a magnificent golden crust. Turn whilst warm. Can be eaten hot or cold delicious with a herb salad. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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