Potatoes with Garlic and Cheese ( Pommes de terre a l'ail)
Recipe: #9754
May 31, 2013
Categories: Casseroles, Side Dishes, Cheese, Potatoes, French, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter, Sunday Dinner, Thanksgiving, Gluten-Free, No Eggs, more
"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""
Ingredients
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.