Potato Terrine with Romesco and Apple Gastrique



  • 3 pounds Idaho® russet potatoes
  • 2 pounds* applewood bacon, sliced, uncooked
  • 6 ounces white cheddar cheese, shredded
  • Salt and pepper


Romesco Sauce:

  • 1/2 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 roma tomato, diced
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 2 dried guajillo peppers, seeded and stemmed
  • 2 ounces (1/2 cup) sliced raw almonds
  • 2-4 tablespoons vegetable oil
  • Salt and pepper


Apple Gastrique:

  • 1 quart apple cider vinegar
  • 1-1/2 cups granulated sugar


  1. To prepare terrine: Preheat oven to 350°F convection (375°F conventional).
  2. Peeling potatoes while working to prevent browning, slice 1/16 thick on a mandoline or slicer,
  3. Using two terrine molds or stoneware loaf pans (appx. 10x5x3.5-inches) stack 4 layers of potatoes, raw bacon and cheese, sprinkling layers lightly with salt and pepper. Alternate bacon lengthwise and crosswise so the last layer of bacon wraps over the top. Press layers firmly to make a compact form, about 1-1/2-inches high.
  4. * Note: To reduce the amount of meat protein in this recipe, use 1 pound of bacon and build the terrine with alternate layers of potato and cheese with only one layer inside with added bacon as seen in the photo.
  5. Bake 45-60 minutes or until a knife easily pierces all the way through in center.
  6. Cool, then refrigerate. Cut into 1-inch squares.
  7. To prepare Romesco Sauce: Spread onion, bell pepper, tomato and garlic on a sheet pan. Drizzle with olive oil. Roast 15 minutes at 350°F (convection) or 375°F (conventional), stirring once or twice.
  8. Place guajillo peppers in warm water to soften, about 20 minutes. Drain.
  9. Combine roasted vegetables, guajillo peppers and almonds in a blender or food processor. Puree; gradually add vegetable oil until mixture is thickened and smooth. Season with salt and pepper.
  10. To prepare gastrique: Simmer vinegar until reduced to 2 cups. Add sugar and reduce again to about 1-3/4 cups or until slightly bubbles become smaller and closer together and slightly syrupy. Mixture thickens as it cools. Refrigerate.
  11. Per serving: In an oven-proof non-stick pan, sear two terrine squares, turning once to sear on two sides. Place pan in 425°F oven for 3-4 minutes until terrine pieces are heated through.
  12. Drizzle serving plate with about 1 tablespoon each gastrique and romesco sauce. Arrange terrine squares on top and garnish with additional romesco sauce. Serve warm.
Print Recipe

Yield: 20

Carl Chambers
Provisions (Cunningham Restaurant Group)
Indianapolis IN

Share this Recipe