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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
Graham

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

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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
potatoes
6 oz
Cheddar cheese
 
salt and pepper
3 cloves
garlic
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.

 
Graham GRAHAM'S HOT TIP:
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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