Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven.
299 K 4.0/5 (23 reviews)
1 hour 55 min.
Easy
3 people
6 IngredientsLast modified on: February 21th 2011
For 3 people, you will need:
- 1
750 g potatoes - 2
100 g belly (streaky) bacon - 3
50 g grated cheese - 4
½ tablespoon goose fat - 5
salt - 6
pepper - Total weight: 910 grams
Change measures:
Times for this recipe
Preparation: 1 hour
Cooking: 55 min.
All in all: 1 hour 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 30 min.
Wash and peel 750 g potatoes, cut into even medium sized slices
Stage 2 - 10 min.
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.
Set aside.
Preheat oven to 390°F (200°C).
As soon as it boils, remove from heat and drain in strainer.
Set aside.
Preheat oven to 390°F (200°C).
Stage 3 - 1 min.
In a large pan that can be used both on the hob and in the oven (with metal or removable handle), melt ½ tablespoon goose fat (or butter).
Stage 4 - 15 min.
As soon as fat is melted, remove pan from heat, and lay 100 g belly (streaky) bacon slices in bottom (bacon should be as thin as possible).
Make a kind of rose-window shape, radiating from centre...
Make a kind of rose-window shape, radiating from centre...
Stage 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 .
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 .
Stage 6 - 5 min.
Put one third of potatoes onto bacon, salt, pepper and add half grated cheese.
Stage 7 - 5 min.
Make another potato layer, add rest of cheese and a final layer of potatoes.
Stage 8 - 5 min.
Fold bacon slices over on top.
Stage 9 - 3 min.
Put the pan on high heat for 2 or 3 minutes, to start cooking and brown bacon.
Stage 10 - 40 min.
Put in the oven for about 40 minutes, until potatoes are soft.
Stage 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).
Serve if possible with green salad and a good French dressing (vinaigrette).
Remarks
This is a very approximate recipe, don't hesitate to change all ingredients to your taste: a bit more of this, a bit less of that will pose no problem.
The strange name "avenger's potatoes"? Oh yes, here's the reason: it came from another recipe by famous French chef Joel Robuchon called "pommes des vendangeurs" (grape-pickers' potatoes). When we made it for the first time, my elder son Jeremy was 10 and he loved it (like all the family) and asked for more "avengers' potatoes" because that was what he'd understood by this new word. Of course, it's easier to understand the confusion in French, because the words "avengers" (vengeurs) and "grape-pickers" (vendangeurs) are quite similar. Anyway we kept the name for this (now) traditional family recipe.
The strange name "avenger's potatoes"? Oh yes, here's the reason: it came from another recipe by famous French chef Joel Robuchon called "pommes des vendangeurs" (grape-pickers' potatoes). When we made it for the first time, my elder son Jeremy was 10 and he loved it (like all the family) and asked for more "avengers' potatoes" because that was what he'd understood by this new word. Of course, it's easier to understand the confusion in French, because the words "avengers" (vengeurs) and "grape-pickers" (vendangeurs) are quite similar. Anyway we kept the name for this (now) traditional family recipe.
Keeping: Several days in the fridge, covered by a plastic film.
Source: Joël Robuchon, via Jérémy.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 150 RDI=10 % | 80 RDI=10 % | 1,450 RDI=70 % | 6,080 RDI: 70 % |
| Per 100 g | 3 RDI=1 % | 20 RDI=2 % | 8 RDI=1 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 10 RDI=4 % | 50 RDI=5 % | 30 RDI=4 % | 480 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 3 people : 1.80 €
- Per person : 0.60 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Fisherman's Ragout, Real home-made chips* , Normandy seafood stew, Alsatian-style salad, Creamy "terre et mer" pots, ... See them all 79
Belly (streaky) bacon
Like these other recipes: Potato wallets, Fried egg in bread, Sausagemeat, Rabbit terrine, Potted meat (rillettes), ... See them all 30
Grated cheese
Like these other recipes: Gougères, Bolognaise lasagne, Gratin-style spinach and chicken omelette , Baker's pizza, Salmon and Spinach Gratin, ... See them all 71
Goose fat
Like these other recipes: Cassoulet, Hotpot my grandmother's way , Breton leek and mushroom tart, Sausage mushroom and cheese crumble, Sarladaise potatoes, ... See them all 15
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.February 21th 2011321 K 14 40 min.
Four quarters
It's "the simpliest cake in the world", called four quarters, because it's made with 1/4 eggs, 1/4 sugar, 1/4 flour and 1/4 butter.February 21th 2011314 K3.7 1 hour 15 min.
Old style brioche
Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.December 19th 2014299 K4.6 14 hours 6 min.
How to beat egg whites
Beat egg whites is very common in cooking and pastry, here are some tips to get there easily.February 21th 2011551 K5 5 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.07 M 364.7 5 hours 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.