French Cheese and Bacon Potato Cake Recipe
Bacon, cheese, and potatoes all combine to make this a deliciously rich and decadent recipe. It is composed of layers of potatoes and cheese—preferably Gruyère cheese if possible, and with bacon forming both a bottom and a top. The flavor of the bacon leaches through, but it is the potatoes, their flavor exaggerated by the cheese which accompanies them, which dominates in a luscious combination that makes the doubtless horrifying amount of calories found within worth it. For all of this, the recipe itself is relatively simple. Simply arranging the ingredients and then baking them in an oven will do.
This recipe is adapted from Simply French by Patricia Wells. It is a cookbook which I highly recommend.
- 1 1/2 lb russet potatoes, peeled and thinly sliced
- 1 tablespoon butter
- 4 oz bacon
- 1 cup Gruyère cheese, grated, or appropriate substitute
- ground black pepper, to taste
- Layer the bacon pieces in a spiral/star fashion upon a ~9-inch circular pan which has been previously buttered with the butter, with the ends over the sides.
- Peel and cut the potatoes finely, then rinse then, and pat them dry afterwards. Then layer 1/3 of them over the bacon.
- Put 1/3 of the cheese over the layered potatoes. Then repeat with potatoes and cheese until all is expended. Then bring the bacon slices over to cover the top with the bacon as well.
- Bake in a preheat oven at 425 degrees for for 40 minutes, until the potatoes are pierced without stiffness by a knife.
- Either serve in a pan or un-mold after sitting for 15 minutes to enable easy un-molding, and season with black ground pepper in wedges.
© 2018 Ryan Thomas