Thinly sliced potatoes, layered with Parmesan and bacon are baked once, chilled, then cut into squares and roasted again till crispy. A fabulous game day appetizer!
- 6 lbs (2.72 kg) Idaho® Russet potatoes, peeled and sliced thinly with a mandoline
- 6 fresh thyme sprigs, leaves picked, plus extra for garnish
- 5⅓ oz (150g) Parmesan cheese, grated
- 1½ cups (355ml) heavy cream
- 3 lbs (1.36kg) thin sliced
- Smoked bacon, fried (not too crispy) and drained
- ½ cup (113g butter), melted and cooled
- Optional: Sriracha sauce for drizzling on to serve
- Line the base and up the sides of a 9 x 14 in (23 x 35mm) pan with baking parchment, allowing the sides to overhang somewhat.
- Start by lining the bottom of the pan with two layers of your thinly sliced potatoes.
- Top with a little cream, Parmesan and thyme.
- Cover those with a layer of cooked bacon.
- Add another double layer of slice potatoes.
- Continue building your casserole until you’ve used all of your potatoes and bacon, making sure you finish with a couple of layers of potatoes on top, along with Parmesan and cream.
- Pour the melted butter over the top. Fold the parchment paper in and cover the top with some cling film.
- Place a smaller casserole dish on top of the dish and fill with something heavy. I used eight cans of various vegetables. Leave to rest for about 20 minutes.
- Preheat oven to 350°F or 180°C.
- Remove the weights and cling film. Cover in foil and bake for about 1 hour or until the potatoes are tender. Remove the foil (save for later) and bake for another 20 minutes to brown the top.
- Put the foil back on the dish and put the smaller casserole dish back on top, with your weights. Leave to cool until it can be put in the refrigerator. Leave to chill overnight, covered with the weights still on. We want to make sure it's really well compressed.
- When you are ready to make the squares, remove all the weights, etc. Run a knife around the sides to loosen the potatoes from the pan and turn the whole rectangle out onto a cutting board. Remove the parchment paper and discard.
- Trim the sides with a sharp knife. These scraps are great reheated in a nonstick skillet. Add some eggs for a delicious game day breakfast.
- Cut the potatoes into small squares and skewer each one with a toothpick, top to bottom.
- Put them on their sides on two or three large baking pans (with sides) and roast 10 minutes or until lightly golden. Turn the squares over and roast until they are crispy and deep golden, about 10-15 more minutes.
- Drain on paper towels.
- Sprinkle with extra thyme.
- Serve warm with Sriracha sauce to drizzle, if desired.
Toothpicks or small wooden skewers. Do not roast the squares without securing them with toothpicks.
Start one day (or more) ahead so you have time to chill the dish overnight before cutting it into squares.
This recipe makes enough for an enormous crowd. It’s easily halved but, should you have any leftovers, they are spectacular with scrambled eggs, added to an omelet or reheated and eaten as a side dish.