Potatoes with Garlic and Cheese ( Pommes de terre a l'ail)

15m
Prep Time
40m
Cook Time
55m
Ready In


"Turned out onto a platter, these potatoes make a lovely presentation for a buffet table, and taste sumtuous!! Evolved from "French Cooking by Eileen Reece""

Original is 6 servings

Nutritional

  • Serving Size: 1 (206.4 g)
  • Calories 321.2
  • Total Fat - 20.3 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 41.2 mg
  • Sodium - 485.8 mg
  • Total Carbohydrate - 20.1 g
  • Dietary Fiber - 3.8 g
  • Sugars - 0.4 g
  • Protein - 16 g
  • Calcium - 225.8 mg
  • Iron - 5.4 mg
  • Vitamin C - 18.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.

Step 2

Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.

Step 3

Season well with salt and pepper and cover with a layer of grated cheese.

Step 4

Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.

Step 5

Sprinkle with finely chopped garlic and parsley.

Step 6

Cover the dish and place over a low heat.

Step 7

Cook for 30 minutes shaking the dish occasionally but do not stir the contents.

Step 8

When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.

Step 9

Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.

Tips


No special items needed.

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