This recipe, Potato and Bacon Terrine, is the perfect festive potato dish for your Christmas Dinner. It can be prepared up to 3 days in advance and kept in your fridge. When required, slice and fry each slice on both sides in a pan with a little olive oil and serve immediately as a side dish or topped with a poached egg as a main dish. Read the article in the Cambridge Independent. For a terrine dish 35cm long x 10cm wide x 8cm high
Ingredients for the Potato and Bacon Terrine
20 long and thinly cut smoked streaky bacon slices
650g Maris Piper potatoes, peeled, water-thin sliced with a mandolin, washed and dried
350g Conte, Gruyere or Cheddar cheese
3 eggs
2 egg yolks
400ml cream
handful of mixed fresh or dried herbs
salt and pepper to taste
Methods:
Preheat the oven to 180C.
Lay a clingfilm sheet on the table (larger and longer than the size of the terrine dish)
Overlay the slices of bacon in the middle of the sheet and up to the length of the terrine and cover with another sheet of cling film.
Flatten the layers of sliced bacon as much as possible with a flat spatula.
Turn your terrine upside down over the bacon. Holding the sheet of cling film, turn the terrine back upright. The bacon will now line the base of the terrine with a layer of cling film underneath.
With your fingers, push down the bacon, ensure it coats all the inside of the dish, and hang out over the sides. Remove the top layer of cling film.
Mix together the eggs, egg yolks and cream and add the chopped herbs.
Start layering some potato slices above the bacon at the bottom of the terrine. Then sprinkle some grated cheese and a little of the egg mixture just to cover the potatoes. Continue to layer to the top of the terrine.
Fold the overhanging slices of bacon back over to cover the terrine. Fold the cling film on top. Don’t worry; the cling film will not melt but will maintain the layers while cooking.
Cover with foil and cook at 180C in the oven for about 1h15mins.
Once cooked, put a weight on top to keep the terrine pressed down. Leave it to cool down and then put it in the fridge overnight.
Remove the Potato and Bacon Terrine from the tin the following day or when required and cut into 4 cm slices.
Fry each slice on both sides in a pan with olive oil until hot and crispy on the outside.
Serve immediately as a side dish with our Roast Rib of Beef or as a main dish with a poached egg.
