Summer Green, Smoked Bacon and Potato Bake

Potatoes, sliced and baked with cream have to be one of the best things ever. At least in my opinion. Maybe a little bit of garlic, or some sliced onion, even some smoked bacon added for extra deliciousness. Although undeniably tasty they always feel more suited to the colder months than in the middle of summer. Don’t worry though, I’ve found a way round this; and I had a swanky new baking dish to try out. By adding some summer greens and using a lighter sauce my summer green, smoked bacon and potato bake fills that dauphinoise hole perfectly.

Summer Green, Smoked Bacon and Potato BakeFor two (very generous portions) you will need:

  • 500g Jersey Royal potatoes (or new potatoes), scrubbed and sliced (2-5mm ish)
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 6 slices smoked streaky bacon, cubed (or lardons)
  • 6 big leaves from summer greens
  • 25g butter
  • 25g flour
  • 400ml milk
  • Small handful Parmesan, grated
  • Salt and pepper

Start by getting the bacon on a low heat in a frying pan and cooking until the fat starts to melt. Add the onion to the pan and cook with the bacon for around 20 minutes. Add the garlic and turn the heat up a little for another five minutes until the bacon and onion are golden brown.

While you are waiting for the onion put the sliced potatoes into a pan of cold salted water and bring to the boil. Boil for 6-8 minutes or until the potatoes are just soft, drain and set aside.

Remove the middle stalks from the summer green leaves then roll and slice the leaves. Put the sliced greens in a steamer above the potatoes. Steam for two minutes then set aside with the potatoes.

Melt the butter in a small saucepan on a medium heat then add the flour. Cook for a minute before whisking in the milk. Continue whisking until the sauce thickens. Add a generous amount of black pepper, a little salt and the Parmesan.

Layer up the potatoes, greens and bacon mix in a dish finishing with a layer of potatoes on top. Pour the sauce over everything then bake in a preheated oven at 180C for 20-30 minutes until golden brown on top.

Summer Green, Smoked Bacon and Potato Bake

You may notice that my potato bake is served in a very lovely Le Creuset baking dish. I was sent one to have a play with as this colour, Ink, is new out. I think we all know that the Le Creuset brand goes hand in hand with durability and quality and this dish is going to be indispensible in my kitchen. I love cooking with really good equipment and it seemed fitting that I should cook up a new take on one of my favourite dishes in my new dish! I really like how the colour fades up the sides and although the same quality that you would expect from Le Creuset it is amazingly light weight.

I really enjoyed this as a meal with a cracking glass of Chablis. By keeping the skins on the potatoes the dish has a fantastic earthy flavour with the summer greens adding freshness, the bacon giving smokiness and the onion sweetness. I happily ate this on its own but it would be a very fitting side to all sorts of things.

Thank you to Le Creuset for the baking dish. All opinions expressed are my own.

Comments

  1. says

    That is my idea of comfort food, summer or winter! Love the idea of adding summer greens for a lighter touch to this dish. That said, Autumn is on its way soon, so bring on the potato bakes!

  2. says

    potatoes, bacon, butter, and cheese are outstanding in any form they come! this looks particularly delicious–i’m not sure you could do anything to make it better!

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