I found this recipe in the French Elle A Table magazine and couldn't resist it. It's just too good not to share. Definitely not for the calorie-obsessed but I know our friend Jason, a great amateur of good food, would rave about it. Our girls both asked for seconds. The secret I believe is using very lean and high quality bacon. I got mine at Berkeley Bowl. Here goes.
Ingredients:
- 3 lbs firm flesh potatoes (pealed and cut in 1/8 in slices)
- 1 quart milk
- 8 fl oz heavy cream
- 25 slices bacon
- 1 cup shredded cheese (I used comte but any alpine-type cheese would do)
- 1 tsp pepper, 1 tsp thyme
Bring milk with potatoes and thyme to a boil and simmer during 10 minutes. Drain. Arrange bacon slices in overlapping sunflower pattern in a round baking dish (half of the slices must be sticking out so you'll be able to fold them on top). Preheat oven at 375 F. Alternate layers of potatoes and cheese on the bacon, while milling pepper generously on each layer. Pour liquid cream on top of potato mixture. Bring back bacon slices on top of potatoes. Bake 30 minutes. Enjoy!
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