ANDREW FAIRLIE RECIPES
POTATO, CHEESE & BACON PIE - 60 minutes
SERVES 4
INGREDIENTS
- 1kg Rooster Potatoes peeled & thinly sliced
- 15g Melted butter
- 200g Thinly sliced streaky bacon
- 100g Grated Gruyere cheese
- Salt & pepper to taste
METHOD
You will need a 9 inch ovenproof baking dish preferably non-stick.
- Pre-heat oven to 425°F/220°C or Gas mark 7.
- Butter the baking dish, arrange the bacon onto the bottom and sides of the pan. Allow the bacon to slightly overhang the edge of the dish.
- Wash the sliced potatoes and dry in a towel.
- Arrange 1/3 of the potatoes onto the bacon and sprinkle with 1/3 of the cheese. Repeat, creating two additional layers of potato and cheese. Fold the overhanging bacon onto the potatoes.
- Bake uncovered for 50 minutes, test the potatoes are cooked by piercing them with a knife.
