Bacon-wrapped potato cake
A great way alternative to roast potatoes for Sunday lunch or that big family get-together. Kids love them, too
- 500g smoked streaky bacon
- 750g peeled potatoes, very finely sliced
- 3tbsp fresh lemon thyme
- Salt and freshly ground black pepper
- 100ml light chicken stock
Halving some of the thin slices of potato and putting them against the flat side of the tin helps the terrine hold its shape.
- Put each rasher of bacon on a chopping board and stretch out with the back of a knife. Line a 900g (2lb) loaf tin with the bacon, making sure you leave enough overlap to go over the top - don't worry too much about leaving the occasional gap.
- Place a good layer of sliced potatoes at the bottom of the tin. Sprinkle a little thyme, salt and pepper over the potatoes. Continue layering the potatoes, thyme, salt and pepper until the tin is full.
- Pour the stock over the potatoes and use the overlaps of bacon to cover the top. Sprinkle over the last of the thyme and bake at 200°C (400°F, gas mark 6) for about 1 hour.
- Remove from the oven and turn out on to a plate. Serve in slices.