(Potatoes with garlic and cheese) Pommes de terre a l'ail

1. 1

   Wipe out a heavy cast iron deep frypan (cocotte) with an oiled paper.

2. 2

   Cut the bacon into 1/2 inch wide strips, and over a mediium heat cook until crisp and golden coloured, then add the oil and a first layer of potatoes.

3. 3

   Season well with salt and pepper and cover with a layer of grated cheese.

4. 4

   Continue filling the dish with alternate layers of seasoned potatoes and cheese until the dish is full.

5. 5

   Sprinkle with finely chopped garlic and parsley.

6. 6

   Cover the dish and place over a low heat.

7. 7

   Cook for 30 minutes shaking the dish occasionally but do not stir the contents.

8. 8

   When the potatoes are tender when pierced with a pointed knife, pour the cream over the surface, replace the lid and cook for a further 3 to 4 minutes.

9. 9

   Serve the gratin immediately either in the dish or turned out on to a heated serving dish, crusted side uppermost.

* Per serving · 4 servings · Values may vary.

No additional tips available.