Sage and Potato Gratin with Bacon and Onions |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon. Ingredients:
1 kg medium salad potatoes, peeled (a waxy type of potato) |
30 g unsalted butter |
1 small onion, halved and thinly sliced |
300 ml double cream |
400 g smoked rindless streaky bacon |
12 -18 sage leaves |
Directions:
1. Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
2. Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
3. (they should be not quite cooked).
4. Drain well and slice as thinly as possible.
5. Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
6. Preheat the oven to 200*C 425*F.
7. Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
8. Arrange one third of the bacon in a large baking dish, greased with butter.
9. Put 4 sage leaves on top.
10. Add a layer of half the potato slices, then another of half the onion.
11. Pour inhalf the cream.
12. Put half the remaining bacon on top and 4 more sage leaves.
13. use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
14. Dot the sage with the rest of the butter.
15. Bake in the oven for 20 minutes.
16. Cover the dish with foil and bake for a further 30 minutes.
17. Using a skewer, test to see if the potatoes are soft all through.
18. If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.
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