Thursday, November 14, 2013

Thanksgiving Pommes De Terre a la Boulangere

1 Pkg Bacon – Cooked low and slow, fat rendered out (save) and bacon crisp & chopped.
1 tbsp Butter
2 tbsp Bacon Fat
3 Med – Large Sweet Potatoes – Peeled & sliced about 1/8” thin (I use a Mandolin)
1 tsp Salt
1 tsp Pepper
1 tsp Cinnamon
1 4 oz. Goat Cheese
1 tsp Coriander
2 Cups Beef Broth

In large pan add bacon in an even layer.  Turn stove on to low - med. heat.  Cook bacon low and slow, rendering out fat until bacon is crispy.  Save fat.  Chop bacon into bits.

Butter a 9x13 baking dish, bottom and sides with 1 tbsp butter and bacon fat.  Take ½ of the potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/2 of the salt, pepper and cinnamon over potatoes.  Break up ½ of the goat cheese and drop evenly over potatoes.  Sprinkle ½ of the bacon over potatoes. Repeat potatoes, seasonings, goat cheese and bacon.  Sprinkle coriander over top.  Add 2 cups beef broth.  Pour down the side so as not to disrupt the toppings.

Cover dish with aluminum foil and place in preheated 300 degree oven for 2 1/2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another 20 minutes to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

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