|Preparation||Cooking||Start to finish|
|1 hour||54 min.||1 hour 54 min.|
|1||Wash and peel 1 kg 500 g potatoes, cut into even medium sized slices|
|2||Put the potato slices in a pan, cover with water, salt and bring to boil.|
As soon as it boils, remove from heat and drain in strainer.
Preheat oven to 390°F (200°C).
|3||In a large pan that can be used both on the hob and in the oven (with metal or removable handle), melt 1 tablespoon goose fat (or butter).|
|4||As soon as fat is melted, remove pan from heat, and lay 200 g belly (streaky) bacon slices in bottom (bacon should be as thin as possible).|
Make a kind of rose-window shape, radiating from centre...
|5||...all round up and over the sides.|
No matter if some slices overlap others a little, especially in centre, ideally you should no longer be able to see the bottom of the pan .
|6||Put one third of potatoes onto bacon, salt, pepper and add half grated cheese.|
|7||Make another potato layer, add rest of cheese and a final layer of potatoes.|
|8||Fold bacon slices over on top.|
|9||Put the pan on high heat for 2 or 3 minutes, to start cooking and brown bacon.|
|10||Put in the oven for about 40 minutes, until potatoes are soft.|
|11||Turn out by inverting pan onto a dish or a big plate.|
Serve if possible with green salad and a good French dressing (vinaigrette).