Nine o’clock last night was, Julia tells me, the 21st hour of the 21st day of the 21st year of the 21st Century. Unfortunately she didn’t tell me until later so I was unable to savour the moment. I will have to wait until 10pm on 22nd January 2122 for the next similar event. I suspect that despite advances in medical science I’m not going to be around for that.
I had another go at bacon casserole this week. The last attempt, the Panhaggerty, wasn’t quite right so I looked for a new recipe and gave it a try. I didn’t make a note of the recipe and can’t find it again. However, don’t despair – there are hundreds of them if you want one, or try this.
Cut potatoes into slices, I used about five potatoes of about medium size. Par boil. I did them for five minutes, I may give them 7 next time, though five worked.
You probably should cut onions into rings as it will look better. I had some ready chopped onion and three small leeks so I used them.
Bacon bits.
Black pepper, stock cube, grated cheese.
Fry the bacon and then soften the onions/leeks.
Put in a layer of potato, the onions/leeks and another layer of potato, then bacon, then potato. I used freshly ground black pepper on each layer of potato (it’s easier to see how much you put on if you add it that way. The dishes I used are about an inch and a half deep so that’s enough layers.
Make the stock and pour it in until it nearly covers the potatoes. Cover with foil, cook for an hour at 200 C/400 F for an hour. When I prodded the potato at the hour mark it was still a bit hard, so I may give it an extra couple of minutes boiling next time.
Uncover, put the cheese on top and put it in the oven. I gave it thirty minutes and turned the oven up. The recipe suggested 15 minutes for browning but I was watching a half hour programme on TV. At least it cooked the potato properly. It also formed a nice golden crust and reduced the gravy nicely.
It was a bit salty for our low salt tastes, probably due to the bacon.
Next time I’m going to make a vegetarian version with carrots and parsnips, and possibly without cheese.
I haven’t made hotpot for twenty years, and am not sure why. Looks like we will be having more of it from now on.
Potato and Bacon Casserole
I missed the milestone minute, as well. Who knows with what nonsense I was occupying myself when the moment arrived.
That meal looks fabulous, but I would prefer the non bacon version you are dreaming up. That sounds just about perfect. (With a bit of cheese – sorry Derrick.)
I like chesses, but I don’t like calories – so I have sympathy with both of you. I was also surprised by how well it worked with the cheese – I’d been nervous about putting it on top of a watery casserole, but it went well, and the water mainly disappeared.
Looking good – although I’d prefer it without cheese.
It’s probably healthier without cheeses but I thought I’d go with the recipe for the first attempt.
Looks really good. And hearty. Perfect for winter.
Yes, definitely a warming winter dish. 🙂
It sounds like a nice sturdy meal for the cold weather months. Parsnips would make a great addition.
Parsnips and carrots for the next one, I think. Will try it next week. It is the weather for it at the moment.
Looks so good
I think melted cheese always has a flattering effect on cookery. 🙂
True
Well, at least you know what to have for dinner next year in 22 even if you missed it this year. looks yummy!!!!
It was quite good, even if I say so myself. 🙂
and looked fairly easy! ❤️
The only tricky bit is getting all the potatoes sliced to equal thickness. Apart from that, no problem. I didn’t even peel the potatoes.
Oh I bet that would be true! Oh wow and no peeling the potatoes… that’s amazing! Good to know!👍
I work on the basis that more peel equals less work and more fibre. Easy and virtuous! 🙂
Good philosophy!!! ❤️👏
🙂