INGREDIENTS:
1.3kg potatoes (peeled)
make sure they're roughly the same size
200g smoked bacon
rashers cut into stamp size pieces
Oil for frying
1 onion finely sliced
A large handful of
finely sliced spring greens
1 tsp dried sage
250g camembert wheel
300ml double cream
250ml vegetable stock
Ground black pepper
2 or 3 sprigs of fresh
Thyme
*METHOD* :
- Peel the
potatoes and place them in a large saucepan. Cover them in cold, salted water
and bring to the boil. Simmer on a medium to low heat until they are just
tender. Just cooked enough to eat. Remove them from the water and set aside to
cool
-Whilst the potatoes are
cooking, fry the bacon in a little oil in a large non-stick frying pan for 5
minutes. Remove from the pan, cut into bite size pieces and set aside.
-Add the onions and spring greens to the pan. Fry on a medium heat for 5 minutes until soft.
-Mix the double cream, sage
and vegetable stock together. season with salt and pepper.
-Cut the camembert in half
widthways, so you have two circles. Cut each circle into 6-8 triangles.
-Heat the oven to 200C
- When the potatoes are cool,
cut them into thick slices. Divide the potatoes into two piles.
-In a deep casserole dish,
roughly 24cm across. Place the first pile of potatoes in the dish, so they
cover the bottom. Do as many layers as needed to use them up.
- Sprinkle over half the bacon
pieces, spread over half the onion and spring green mix and pour over half the
cream sauce. Wedge half the camembert triangles between the potatoes.
-use the other half of the
ingredients to do another layer.
Bake in the oven for around 30
minutes or until the camembert has melted and the sauce is bubbling. Finish with fresh Thyme.