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Post by Barbara on Nov 17, 2012 10:02:49 GMT
Here's the recipe for it.
serves 4-6 people.
3lb potatoes
1 large onion.
4 thick rashers of bacon.
1 garlic clove.
salt and pepper.
1 reblochon petite cheese. ( I used goats cheese)
2 oz butter.
slice the potatoes cook in salted water until almost done.
finely dice the onion and bacon.
melt the butter in the frying pan add the onion and bacon, and cook gently until soft but not coloured, drain the potatoes, cut the garlic clove in half and rub it around your ovenproof
dish, place some potato slices over the base of the dish season and sprinkle with the bacon and onion, keep layering until everything has been used up seasoning between each layer trim the rind from the cheese and pace it on top, cover tightly with foil, and bake in the oven for 1 hour, remove the foil and cook for a further 15 minutes.
I chopped the garlic and added that to the onion and bacon.
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Post by Auricula on Nov 17, 2012 10:04:28 GMT
Would it work with anything other than bacon, do you think B ?
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Post by Barbara on Nov 17, 2012 10:37:35 GMT
I would think it's tasty without the bacon. crusty bread dipped in the melted cheese that made a puddle in the bottom of the dish was delicious.
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Post by Jasmine on Nov 17, 2012 12:31:20 GMT
I thought it said '1 used goats cheese'  ;D I'm going to try your recipe Barbara - it sounds really tasty! |
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Post by Auricula on Nov 17, 2012 16:28:50 GMT
Is it the cheese or the goat that's been previously used Jas ;D ;D
Can anyone thin k of a veggie bacon substitute? How about mushrooms, do you think?
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Post by Jasmine on Nov 17, 2012 18:08:05 GMT
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Post by Auricula on Nov 17, 2012 18:26:38 GMT
Hmm, that's a thought Jas, thanks  |
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Post by Geranium on Nov 18, 2012 4:42:34 GMT
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Post by Ladygardener on Nov 18, 2012 15:05:51 GMT
Could I use something else instead of goats cheese, Jenny won't have it. Would cheddar do?
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Post by Barbara on Nov 18, 2012 15:37:47 GMT
LG you are supposed to use reblochon cheese, that's made from cows milk, but I couldn't find any, so I bought goats cheese, some one on a baking site used camembert, so I suppose it's just a matter of taste, And you can use anything you fancy.
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Post by Geranium on Nov 19, 2012 7:39:28 GMT
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Post by Ladygardener on Nov 19, 2012 11:56:18 GMT
Thanks Barbara, I'll give it a go next time Jenny is around all being well. |
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Post by Barbara on Nov 19, 2012 15:05:44 GMT
Sorry Geranium gas mark 4.I did put the time on the recipe it's 1 hour, and a further 15 mins. I hope you enjoy it.
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Post by Geranium on Nov 20, 2012 18:06:46 GMT
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;D
