Yum
It has been a while since my last post and I’m embarrassed to say that it’s with no good reason. I have been cooking so I will be posting a little more here… I’ve made a few different things like this bacon wrapped amazing version of scalloped potatoes, more like a potato and cheese pie wrapped in crispy amazing bacon.
I saw this on Facebook and who could resist…. it looked so delicious and decadent and it was…. the first AND the second time I made it. This comes from Michael Smith’s site. He makes it look really easy and it is though it does not… I repeat… DOES NOT come out of the pan as easily as he says it will regardless of how much spray I put on the parchment paper. I sprayed both sides and it still stuck to the paper. I also baked it a little longer the first time to make sure the potatoes were cooked through and almost ripped all the bacon off with the paper but once flipped over it was still good and well worth it.
The second time I made it the potatoes were not cooked quite as tender and I wished I had left it in a little longer but it still disappeared quickly from the table. It was most certainly a winner.
You can watch the video, just don’t forget the add the garlic, Michael Smith mentions it in the ingredient list but doesn’t seem to put in on the potatoes or you can get the list of ingredients as I have them listed below. I made it with mozzarella both times because that was what I had and I really don’t think it matters what kind of cheese you use… cheese and potatoes and bacon just work….
Bacon Wrapped Potato Pie
- 2 lbs of bacon
- 5 – 6 potatoes (baker potatoes are best here)
- 3-4 cups of shredded cheese
- 6 – 8 cloves of fresh garlic
- salt and pepper to taste
Line a frying pan with parchment paper and spray both sides, the inside of the pan to have the paper stick and then the paper as well before you start layering the bacon. Layer the bacon from the centre of the pan and fan it outwards, it can overlap and that’s fine.
Now layer evenly sliced potatoes on the bottom then salt and pepper and mince a couple of cloves of garlic. Then spread a layer of cheese and repeat. Go over the height of the pan as the potatoes will shrink down… taper towards the middle as you get to the top. Fold the bacon over, place a small pot lid on the top to keep the bacon from curling away from the potatoes while baking and then place on a baking pan. Bake in the oven at 350 degrees for 2 1/2 hours. Once it’s baked drain the sizzling fat onto the baking pan when done you don’t want it splattering all over the place when you flip this baby. Also, it gives the sense of shedding some of the fat from the dish…. once you’ve done that it’s really a lean dish… 😉 really… 😉
Remove the pot lid, then place a plate over the frying pan. Flip it over carefully and this is where you may likely have to scrape the parchment and bacon from the bottom of the frying pan… No worries though because when you get it all out of the frying pan and take the paper off you will then place another plate over the ‘bottom’ of the pie and then flip it again so that you have a nice browned bacon layer to serve.
Cut into fair sized pieces and serve. You may want to have this when you have people over so you can share… If eaten alone it I can not be responsible for any cholesterol issues that arise! 🙂