Potato dish

Recipe from: 8/27/1992 12:00:00 AM
Ingredients 8
Servings 8


  • 250
    bacon, rind removed
  • 5
    large onions, sliced
  • 3
    cloves garlic, crushed
  • 12
    large potatoes, peeled and thinly sliced
  • 50
  • 7
  • rice spice
  • salt and freshly ground black pepper to taste


Preheat the oven to 180 ºC (350 ºF). Fry the bacon in a cast-iron pot or pan until crisp. Remove and set aside. Sauté the onion and garlic until tender and glazed. Remove and set aside. Arrange half the potato slices in the cast-iron pot or in a greased ovenproof dish. Dot with half the butter and season to taste with the seasonings. Top with the onion mixture and sprinkle with the bacon. Reserving a few rashers for garnishing. Top with the remaining potato slices, dot with the remaining butter and season once again. Sprinkle with the reserved bacon, cover and bake for an hour or until the potato slices are done and the top ones have lightly crisped. Uncover for the last 15 minutes of cooking time. Remember to stir the contents of the pot occasionally if the dish is cooked over the coals. Serve with a mixed salad. Serves 8.

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