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Alsace Potatoes

Known as Roigabrageldi in Alsace

1 kg (2 lbs) Potatoes
220 g (8 oz.) Streaky Rashers
2 large Onions
90g (3 oz). Butter
Salt and pepper.

Chop the bacon and fry quickly until the fat runs.
Take them from the pan before they brown but keep the bacon fat.
Add an ounce of butter to the pan and fry the onions in this for 3 mts until they have softened a little and started to take some colour.
Peel the potatoes and slice into thin slices (a food processor or mandoline is handy for this.)
Oil or butter an oven proof dish .
Put a third of the potatoes in the bottom of the dish and season.
Spoon over half of the bacon and the onions.
Put another third of the potatoes on this then the bacon and onions as before.
Finish with a layer of potatoes and then dot over the remaining butter.
Put this into a hot oven (220C,425F,Gas 7) and cook for an hour.
(Check from time to time to make sure the top isn't burning, cover with tinfoil if necessary.) After an hour check with a sharp knife or skewer to make sure the potatoes are cooked through.
Serve in the dish they were cooked in .
(Ideal with a roast as they cook in the oven at the same time)

November 18, 2009 08:12 AM | 0 Comments
  Martin Dwyer
Consultant Chef