Potatoes with Garlic and Cheese ( Pommes de terre a l'ail)
Created by Derf on May 31, 2013
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #9754
Ingredients
- 5 ounces bacon (streakie bacon, thickly cut)
- 2 tablespoons oil (olive oil or 2 tablespoons corn oil)
- 2 pounds red potatoes, thinly sliced
- Salt and black pepper
- 4 ounces gruyere cheese, grated
- 3 cloves garlic
- 1 tablespoon parsley, chopped
- 2 tablespoons heavy cream (double cream)
How to Make
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Step 1: Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.
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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.
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Step 3: Season well with salt and pepper and cover with a layer of grated cheese.
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Step 4: Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.
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Step 5: Sprinkle with finely chopped garlic and parsley.
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Step 6: Cover the dish and place over a low heat.
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Step 7: Cook for 30 minutes shaking the dish occasionally but do not stir the contents.
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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.
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Step 9: Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.