| 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.
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Converted by MM_Buster v2.0l.
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