This
delicious Bacon-Potato Bake recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA. This recipe has been adapted from Simply French: Patricia Wells
Presents the Cuisine of Joel Robuchon.
Karen says, "This is a fun little dish to make. It is easy-to-make and so very
tasty. You get the smokiness from the bacon, with a nice contrast from the Swiss
cheese."
Bacon-Potato Bake with Swiss Cheese
Recipe Type:
Potatoes,
Bacon,
Cheese,
Brunch and Breakfast
Yields: 2 servings
Prep time: 20 min
Cook time: 30 min
Ingredients:
2 teaspoons
olive oil
4 slices Applewood Smoked Bacon, thick sliced
1 medium Yukon Gold
potato, peeled and sliced thin (use a mandolin, if possible)
3/4 cup freshly-grated Swiss cheese
Freshly-ground
black pepper
NOTE: This recipe does
not call for the addition of salt because the bacon is already salted. I did use
a Penzey's spice product called Forward to sprinkle lightly over each layer of
potatoes. It has no salt in it, but has numerous other spices (such as paprika,
onion, turmeric, basil, and a few other spices). You could use fresh or dried
thyme, or any other herb or spice that appeals to you.
Preparation:
Preheat oven to 400 degrees F. Line a small baking
or cookie sheet with aluminum foil. Brush olive oil on the inside walls and
bottom of two (1 cup) ramekins (my ramekins measured 3 1/2 inches by 2 1/8
inches).
Lay
one (1) slice of uncooked bacon on the bottom and up the sides of each ramekin,
letting the excess bacon hang over the edges. Lay the 2nd piece of bacon,
cross-wise in the same fashion, in each ramekin. You will now have four (4)
excess bacon edges hanging over each ramekin.
Starting with the sliced potatoes, alternate three (3) layer of potatoes and
three (3) layers of Swiss cheese in each ramekin. Sprinkle some black pepper
over the top of each one. Pull the bacon edges up and over towards the center of
each ramekin. Use a wood took pick to secure the four edges together
(this will keep the bacon from curling during the cooking
process).
Place the prepared ramekins on the prepared baking sheet and bake approximately
30 minutes or until the bacon is crisp and the potatoes are tender.
Test the potatoes for tenderness with a sharp knife.
Bake for an additional 10 to 15 minutes, if needed.
Remove from oven and let cool approximately 5 minutes; then pour off any excess
bacon grease. I like to use my oven mitts or a canning
jar lifter.
Allow ramekins to cool another 15 minutes. Using a knife or hard plastic
frosting spreader, run it around the edges of the ramekin to release the crisp
bacon. Invert the ramekin onto individual serving plates.
Serve with cooked
eggs
of your choice. This is nice served with sunny-side up eggs (
Fried Eggs)
and some colorful fresh fruit.
Makes 2 servings.
