Potato bake with beer

SERVES 4-6

No. 1 Magazine - - SPA REVIEW -

IN­GRE­DI­ENTS

• 1kg pota­toes, peeled and thinly sliced • 200ml beer • 2 tbsp ex­tra vir­gin olive oil • salt and freshly ground black pep­per • 2 large onions, thinly sliced • 200g smoked ba­con cubes • 85g pecorino (ro­mano) cheese, grated

METHOD

1. Pre­heat the oven to 200°C/400°f/gas mark 6. 2. Put the pota­toes in a bowl and toss to­gether with the beer, olive oil, salt and pep­per. 3. Lift the pota­toes out of the mix­ture and line an oven­proof dish with a layer of pota­toes, fol­lowed by a layer of sliced onions; sprin­kle over a few cubes of ba­con and some of the grated pecorino. Con­tinue lay­er­ing in the same way un­til all the in­gre­di­ents are used, fin­ish­ing with grated pecorino. Pour over the beer mix­ture, cover with foil and bake in the oven for 1 hour. Re­move the foil and bake for another 30 min­utes. Re­move from the oven and leave to rest for a cou­ple of min­utes be­fore serv­ing.

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