Potato and Bacon Bake
Preparation time : 20 min
Difficulty :
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Ingredients
- 1 kg waxy potatoes, peeled
- 25g Président Unsalted Butter
- 2 medium onions, sliced
- 275g / 6 think rashers, lean back bacon (cut into thin strips)
- 1 tsp dried mixed herbs
- 200g Président Emmental cheese
- 150ml Crème Fraiche
- 1 clove garlic, crushed
Preparation
Step 1
Preheat the oven to 180°C/350°F/gas 4
Step 2
Cut the potatoes into thin slices, approx 3mm thick, put into a pan of boiling salted water and cook for 5 minutes until only just tender, do not overcook. Drain carefully so not to break them up.
Step 3
Meanwhile melt the Président Unsalted Butter in a large frying pan, add the onions and cook over a medium heat for 5 minutes. Add the bacon, turn up the heat and cook stirring for a further 5 minutes and stir in the mixed herbs.
Step 4
Grease an ovenproof dish, add about one-third of the potatoes in an even layer, then spoon over half the onion mixture, lay half of the Président Sliced Emmental cheese on top. Repeat the layers and finish with a layer of potato.
Step 5
Mix the Crème Frâiche with the garlic and season, spread over the top layer of potatoes then scatter over the remaining Président Emmental cheese.
Step 6
Bake in the oven for 45 minutes until golden.
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