Prep 15 mins
Cook 1 hr
Matahami is a French dish of layered bacon, potato, onions and herbs and it works well with sage and smoked bacon.
- 1 kg medium salad potatoes, peeled (a waxy type of potato)
- 30 g unsalted butter
- 1 small onion, halved and thinly sliced
- 300 ml double cream
- 400 g smoked rindless streaky bacon
- 12 -18 sage leaves
- Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
- Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
- (they should be not quite cooked).
- Drain well and slice as thinly as possible.
- Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
- Preheat the oven to 200*C 425*F.
- Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
- Arrange one third of the bacon in a large baking dish, greased with butter.
- Put 4 sage leaves on top.
- Add a layer of half the potato slices, then another of half the onion.
- Pour inhalf the cream.
- Put half the remaining bacon on top and 4 more sage leaves.
- use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
- Dot the sage with the rest of the butter.
- Bake in the oven for 20 minutes.
- Cover the dish with foil and bake for a further 30 minutes.
- Using a skewer, test to see if the potatoes are soft all through.
- If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.
This was SO good. The sage and bacon gave it a wonderful flavour. I used lighter fat cream and that woked perfectly. Thanks for an excellent recipe.