Potato, cheese and herb terrine

Yield: 1 servings

Measure Ingredient
1½ pounds Floury potatoes; peeled and very
\N \N ; thinly sliced
\N \N ; (700g)
12 ounces Smoked streaky bacon; (350g)
6 ounces Good strong cheddar; grated (150g)
\N \N Good handful mixed fresh herbs
12 ounces Unsmoked low salt bacon; (350g)
3 ounces Unsalted butter; (75g)

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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