Sarladaise Potatoes
By: Anonymous
Published: Saturday, February 13, 2010 - 12:47pm

Ingredients




4 mediums potatoes boiled and peeled
50 mls duck fat
75 grams bacon diced
1 sprg fresh thyme finely chopped
1 salt and pepper

Preparation

1 Using a 4cm pastry cutter cut out a cylinder from the centre of each potato. 2 Cut each cylinder into 3 discs about 1cm thick. 3 Then coarsely mash the remaining potato and set side. 4 Melt the duck fat. 5 Prepare 4 x 8.5 cm diameter galette mould by pouring a litde of the fat into the base of each one. 6 Place in the refirigerator to set. 7 Cook the bacon in the remaining duck fat until lightly coloured then drain. 8 Combine the bacon thyme salt and pepper with the mashed potato and mix. 9 Moisten widh a litde duck fat. 10 Remove the galette moulds from the refrigerator and place 3 of the potato discs at the bottom of each. 11 Fill all the moulds to the top with the mashed potato mixture prmsing down to fill all the gaps. 12 Using a spatula even out the mixture so that it is flush with the top of the mould. 13 Place the moulds on a hot griddle to make the base golden then finish off in the oven preheated to 200C/400F/gas mark 6 for about 8 minutes. 14 Unmould on to kitchen paper to remove excess fat. 15 Serves 4