- January 2016
- Serves 8-10
- Hands-on time 30 min, oven time 2½-3 hours
Bacon-lined potato, onions, lardons and prunes make this traditional Savoie recipe a very good reason to get off the piste and into the warmth.
- Gluten-free recipes
- 14.3g (8g saturated)
- 78.9g (38g sugars)
- 50g unsalted butter, melted, plus extra to grease
- 25-35 British free-range smoked streaky bacon rashers (depending on the size of your dish)
- 150g British free-range unsmoked bacon lardons
- 1 large onion, thinly sliced
- 10 ready-to-eat pitted prunes, halved
- 75g sultanas or golden raisins
- 1kg floury potatoes, such as maris piper
- Freshly grated nutmeg
You’ll also need
- 20cm round ovenproof dish or cake tin (see tip)
- Heat the oven to 180°C/160°C fan/ gas 4. Rub or brush half the butter around the inside of the ovenproof dish or cake tin. Stretch out the bacon slices a little using the back of a knife. Use about one third of the bacon to line the base of the dish/tin then, overlapping them slightly, use most of the remaining bacon slices to line the sides so they overhang the edge of the dish/tin – reserve a few slices.
- Fry the lardons in a dry pan over a medium heat until golden, then tip into a bowl along with any fat from the pan. Add the sliced onion, halved prunes and sultanas/golden raisins. Coarsely grate the potatoes, then put them in a clean tea towel and squeeze out as much liquid as possible. Add the squeezed-dry grated potatoes to the bowl. Add the remaining melted butter, a good grating of nutmeg and seasoning, mix well, then spoon into the dish and press down fairly firmly.
- Bring the overhanging bacon over the top of the filling to enclose it, using the reserved slices to cover the top. Cover with a buttered piece of foil, put in a roasting tin and pour boiling water from a kettle around the outside until it comes halfway up the sides. Bake for 2½-3 hours, then serve hot.
Make sure you don’t use a loose-bottomed cake tin as the water will seep in.
You can prepare this up￼ to 24 hours in advance, although it’s best served on the day. Keep covered in the fridge, then heat through in a warm oven for about 30 minutes.
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