Yield: 1 servings
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.