For some reason, as Hannah admitted the other day, I’ve had creative burnout lately. Perhaps it’s because I was doing an exercise program which used up lots of my energy. Or maybe because I injured my wrist and everything feels like twice the work as usual. Or it could be that I’ve just been in a lazy slump.
Whatever the case, it feels like I’ve been going through the motions and haven’t been able to make as many things for you guys as I’d like. And that saddens me. Hopefully December brings renewed creativity!
But about these potatoes.
I must admit that the biggest selling point for this dish is the presentation. All the thin, crispy slices of potatoes look so pretty and impressive.
You could easily please many people by adding cheese and cream to your potatoes (I’m not saying those are bad additions to potatoes by any means), but sometimes potatoes look their best when they’re simple. And if anyone is saddened by the lack of dairy products, you can serve these with sour cream. Pesto is also a delicious condiment.
You don’t want to over-cook these potatoes. There is such a thing as too crispy. Mine were on the edge.
Unless you detest it, please don’t skip the thyme. It really helps to deepen the flavors.
5 medium-sized potatoes (I used russets and reds, but I think golds would work as well)
4 tablespoons butter, melted
salt and pepper
3 1/2 ounces bacon, chopped into little pieces
thyme sprigs (fresh or dried)
Preheat your oven to 375 F (190 C).
Peel the potatoes and slice them very thinly. Brush a round baking dish (mine was about 7 inches) with some of the butter. Arrange the slices upright in the dish. Pour some of the butter over the potatoes and brush the rest on top of the potatoes.
Sprinkle with salt and freshly ground pepper. Bake, uncovered, for 1 hour and 25 minutes. If the potatoes start to look too dry, brush them with some of the butter in the bottom of the pan.
Meanwhile, as the potatoes are baking, cook the bacon in a cast iron skillet over medium heat until crispy. If you don’t like your bacon overly crispy make sure to under cook it slightly.
Sprinkle the bacon over the potatoes, add a few sprigs of thyme and slide it all back into the over for another 25-35 minutes, or until the potatoes are nicely crisped (but not over-done). Add a bit more salt and pepper if desired.
Serve hot with sour cream or pesto. Any leftovers can be reheated in a pan with some butter.
I really love the thyme is here - really gives it that extra touch of flavor. :)
Monday 22nd of December 2014
Yes, I totally thought of the ratatouille as I stacked up the slices! :)
Monday 22nd of December 2014
Add me to the list of the converted. Next batch I want to try using rosemary and crème fraîche.
Monday 1st of December 2014
Yummy! Look so delicious!
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