This is a dish I adapted from an old Joel Roubuchon book. It is a great dish to serve with any roast such as pheasant, beef or pork. A real winter warmer which can be adapted to anything you have at hand. Try different cheeses or even slip in some kumara, carrots or parsnips. To complete the meal try some braised puy lentils or braised savoy cabbage.
- 50g butter
- 250 - 300g streaky smoked bacon
- 1¼ kg of potatoes peeled and sliced into 3mm rounds
- 100g of grated Gruyere or Gouda
- 50g dried ceps washed and soaked in boiling water
- small bunch of thyme finely chopped
- Salt and pepper
Butter the inside of an oven proof pan. Cover the bottom and the sides with the streaky bacon letting the ends overhang. Layer the potatoes, gouda, mushrooms and season with salt and freshly ground pepper. You may not have to use too much salt as the bacon will season the potatoes.
Once all the potatoes are layered top with knobs of the remaining butter and then fold the overhanging bacon over to make a parcel. Cover with a round of baking paper and then cover with tinfoil and lid if you have one.
Place in a 220°C oven for 1½ hours until the potatoes are cooked. Once cooked press on potato cake and leave to set for about 15 minutes. Ease the bacon from the pan sides and turn the cake onto a board. Slice into wedges to serve.
John Hawkesby’s wine suggestion
- Mt. Dotterel 2006
- Camshorn 2006
Sangiovese + Syrah
- Sasur Rocca delle Macie 2005