One of those meals that will hit the spot, feed a crowd economically, looks good and is easy to make; the only requirement is to get thick-sliced bacon and some good waxy potatoes.
Recipe is adapted from Chef Guillaume Gomez, from the Elysée Palace, Paris, France.
INGREDIENTS: Pan used was 8inX3in
- 16 THICK slices of bacon
- 7 large waxy potatoes (about 4 pounds)
- 1 cup of shredded parmesan (or similar cheese)
- 2 tablespoons of thyme or zaatar (not the mix)
- 2 tablespoons of hot red Aleppo pepper (or paprika)
- salt (barely) and back pepper to taste
- butter to grease the pan (1 tablespoon)
- 1 onion, preferably red, chopped fine
- Peel the potatoes and place in a bowl covered in water.
- Grease the pan with a dab of butter and place the bacon slices all over the pan, in a concentric fashion.
- Slice the potatoes evenly and thinly and place in the pan in a concentric fashion, slightly overlapping.
- Sprinkle seasonings (thyme, Aleppo pepper or paprika, bit of salt, nutmeg), some chopped onion and some grated cheese on the potato layer.
- Repeat the operation, forming another layer of potatoes and sprinkling it with seasonings.
- When the potato layers are near the top, fold over the bacon slices and press on them firmly to flatten the cake a bit.
- Bake in a preheated 375F oven for 1 hour or longer, until the potatoes are cooked thoroughly. After 30 minutes of baking, cover the pan with some foil to prevent drying out the cake.
- Remove the cake from the oven, cool a few minutes and tilting the pan drain it of all the melted bacon grease. Serve the bacon and potato cake with a dollop of sour cream or KIRI cheese or labneh.