Potato, cheese and herb terrine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Floury potatoes; peeled and very |
| ; thinly sliced | ||
| ; (700g) | ||
| 12 | ounces | Smoked streaky bacon; (350g) |
| 6 | ounces | Good strong cheddar; grated (150g) |
| Good handful mixed fresh herbs | ||
| 12 | ounces | Unsmoked low salt bacon; (350g) |
| 3 | ounces | Unsalted butter; (75g) |
Directions
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.