Bacon and Potato Galette
When winter chills surround the house, nothing like a one-pot meal to warm up the family. I found this hearty 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.
Time: 45 min including prep time and baking
– 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 hard cheese (Manchego, Monterey Jack or Gruyere)
– 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.
- Fold back bacon slices on top of potatoes.
- Bake 30 minutes.