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Potatoes with Cheese and Bacon Recipe

Potatoes with Cheese and Bacon

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

Recipe by  

A tasty dish just on its own or with a meal of pork - like my own favourites Filet Mignon with Sage and Rosemary or Filet Mignon with Honey and Ginger

      Preparation Time: 10 Minutes

      Cooking Time: 50 Minutes

Ingredients for Potatoes with Cheese and Bacon

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
2 teaspoon
duck fat, goose fat or beef dripping
6 oz
streaky bacon
4 medium-sized
6 oz
Cheddar cheese
salt and pepper
3 cloves
2 tablespoons
chopped parsley
4 tablespoons
double cream (heavy cream)


How to Cook Potatoes with Cheese and Bacon

  1. Peel the potatoes and slice them about ¼" (0.5cm) thick. Cut the bacon into thin strips, grate (shred) the cheese, peel and crush (mince) the garlic and chop the parsley.
  2. Heat the fat in a frying pan and fry the bacon strips until they are crisp and golden. Arrange potato slices so that they form a layer at the bottom of a greased oven-proof dish. Sprinkle over some grated cheese and a few cooked bacon strips. Add a twist of freshly-ground pepper. Continue making further layers until you have used all the potato, bacon and cheese then sprinkle the top with the garlic and parsley.
  3. Cover the dish with a lid and cook in the middle of a preheated moderate oven Mk 5 - 375ºF - 190ºC for about 45 - 50 minutes. Remove from the oven, pour over the cream, cover and return to the oven for a further 5 minutes then serve immediately.

If you're not sure that your potatoes are cooked, simply try one before adding the cream! If they need further cooking, leave in the oven a little longer.
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Reviews of Potatoes with Cheese and Bacon

Rating 5 out of 5 - Many cooks will make this recipe again April 06 2015
First I have to say - I had to try this recipe after I was disappointed by a similar appetizer at Smokey Bones restaurant. Wow... this recipe went above and beyond my expectations. And so easy to make as well! I was afraid they would be sub par since they are not fried but that was not the case. Much better than anything I've had in a restaurant as well. I salt & peppered the potato slices before baking. I turned the oven off when I pulled the slices out to top them - the retained heat in the oven was adequate to warm the cream. Just be careful not to slice the potatoes too thin - I had a couple that were much thinner than the rest turn into crispy potato chips!
(4 reviews)

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