Potato Dome

published on 17 February, 2018 at 15:31

Ingredients:

375g Red Potatoes (medium): Sliced into 3mm slices.

1kg Yellow Potatoes (Large): Cut into 5mm slices.

500ml Cream.

2 Tsp Salt.

1 Tsp Black Pepper.

6 Cheese Slices.

6 Slices of Crispy Cooked Bacon.

15g Snipped Chives.

1 Tsp Garlic Powder.

1 Tsp Onion Powder.

25g Parmesan Cheese.

Instructions:

Add the salt and pepper to the cream and add in the sliced red potatoes and set aside.

Grease and oven proof 20cm domed bowl with lots of butter.

Line the bowl with the red potatoes coming up the side overlapping as you go*

When the red potatoes are used add the yellow potatoes to the cream and then begin layering them in the bowl, begin with 2 layers.

When you have two layers in place cover them with two cheese slices.

Add another 2 layers of yellow potato slices.

Cover these layers with the crispy bacon.

Add another 2 layers of yellow potato slices.

Sprinkle over a layer of chives.

Add another layer of potatoes.

Cover this layer with the remaining cheese slices.

Add a final two layers of yellow potato slices before adding a puff pastry lid.

Bake at 180°C or 350F for 2 hours, adding a tin foil lid if the pastry is colouring too much.

Allow to cool completely before removing from the bowl, it should slip out without and problems although you can loosen with a knife if required.

Heat the oven to 200°C or 400F and cook to colour for 10 minutes or so.

Whilst this is in the oven take the cream from the potatoes and bring to a boil in a pan with the garlic powder , onion powder and parmesan cheese whisking all the time to form a sauce.

*It can help to line the bowl in sections, put in the first two layers and then add the yellow potato section to anchor the red potatoes then continue in this manner.