Slow cooked potatoes layered with Emmental cheese and wrapped in streaky bacon.

  • Serves: 6 people
  • Prep time: 20 minutes
  • Cooking time: 90 minutes
    • French
    • Gluten Free

    Potato Boulangère Bacon Wrapped Cake

    Recipe Information

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    1kg Maris Piper Potatoes

    20 slices Streaky Bacon

    1 Chicken Stock Pot, dissolved in 150ml boiling water

    1 Medium Brown Onion

    3 slices Emmental Cheese

    30g Salted Butter

    1 tsp. Dried Thyme

    Salt and Black Pepper

    1 x 19cm Cake Tin


    Peel and thinly slice the potatoes

    Peel and thinly slice the onion

    Put the stock into a large bowl, add the salt and pepper and thyme

    Put in the potatoes and onions and mix well – leave them to soak while you line the tin with the bacon

    Stretch out the bacon slices using the back of a knife

    Line the sides and base of the tin, slightly overlapping, letting any excess drape over the sides

    Divide the potato and onion mix into four

    Put one layer of potato on top of the bacon, then add a slice of cheese

    Repeat with the remaining potato and cheese

    Dot the last layer of potatoes with the butter

    Drizzle over any remaining stock, then fold over the bits of bacon from the sides and use the remaing bacon to cover the top

    Place some tin foil over

    Put the cake tin on a baking tray and bake in the oven for 80 mins

    Remove the tin foil and cook another 10 mins

    Allow to rest for 10 mins and then gently remove from the tin and cut into slices