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Categories:
red potatoes canola oil bacon kosher salt fresh ground black pepper cantal cheese cheese garlic chives
Viewed: 27 - Published at: 5 years agoIngredients
- 2 lbs red potatoes or 2 lbs other waxy potatoes
- 14 cup canola oil
- 3 slices smoked bacon, cut into 1/2-inch slices
- kosher salt
- fresh ground black pepper
- 8 ounces grated cantal cheese or 8 ounces gruyere cheese
- 8 ounces farmers' cheese (such as Friendship brand)
- 1 garlic clove, minced
- 2 tablespoons finely chopped chives
Method
- Using a mandoline, cut potatoes into 1/16"-thick slices.
- (or slice them the thickness of a nickel).
- Place potatoes in a bowl of cold water; set aside.
- Heat oil in a 12" cast-iron or nonstick skillet over medium heat.
- Add bacon and cook, stirring, until its fat has rendered, about 6 minutes.
- Drain potatoes in a colander; add to the skillet; season with salt and black pepper to taste.
- Cover the skillet and cook, stirring occasionally and crushing potatoes into small chunks with a wooden spoon, until potatoes are tender, 2025 minutes.
- Add cheeses, and garlic to skillet; stir to combine.
- Reduce heat to medium-low; cover.
- Cook, scraping bottom of skillet with a wooden spoon, until cheese is melted and the potatoes are mashed, about 5 minutes.
- Stir vigorously and season with salt to taste.
- Sprinkle with chives and pepper to taste.
