Potato & Bacon Flan

A simple dish with an elegant presentation! It can be assembled in advance & popped into the oven in the morning.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 2 1⁄2 lbs potatoes, peeled & sliced very thin
• 6  slices bacon
• 1  medium onion, finely chopped
•  salt & pepper
• 9  ounces camembert cheese, chopped (including rind)
• 1  tablespoon butter, plus extra for greasing pan

Directions

1. Liberally butter a 9 inch non stick baking dish& line the bottom with parchment paper.
2. Butter the parchment also.
3. Place potatoes in salted water, bring to a boil& cook until tender- about 8 minutes.
4. Drain& set aside.
5. Cook the bacon in a saute pan over medium high heat until browned- or under the broiler (my preference).
6. Blot excess fat from bacon with a paper towel, cut into 1 inch pieces& set aside.
7. Cook the onions in a small amount of bacon fat until they begin to brown, about 5 minutes.
8. Add to the bacon pieces& stir the mixture.
9. Evenly layer 1/3 of the potatoes in the prepared baking dish.
10. Season with salt& pepper.
11. Scatter 1/2 the bacon/onion mixture& 1/2 the cheese on top.
12. Repeat these layers and finish with the last 1/3 of the potatoes.
13. Season to taste and dot with a few pieces of butter.
14. Bake in a preheated 375F oven for 30 minutes or until starting to turn golden brown.
15. Remove from the oven& let rest for 5 minutes.
16. Cover with a piece of foil or parchment and, using your hand, gently compress the pie so it will hold together better.
17. Run a thin spatula or knife around the edges& a little of the pan bottom to loosen the potatoes from the edge.
18. Invert onto a serving platter, gently remove the parchment and cut into wedges or slices.