The most indulgent potato stack

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Prep Time: 00:30
Servings: 8
Cooking Time: 01:30
Ingredients
  • 1kg - potatoes, thinly sliced with a mandolin slicer
  • 15ml - each butter and olive oil
  • 4 - large leeks, thinly sliced
  • 250g - bacon, fried until crispy
  • 250ml - cream
  • 2 - eggs, beaten
  • - salt and freshly ground black pepper
Method
Preheat the oven to 180°C.

Line the bottom of a 20cm springform cake tin with greased baking paper (you can also make this in an ovenproof baking dish; it’s just a bit tricky to slice and serve).

Boil the potato slices in salted water for about 10 minutes then drain and pat dry – but be careful, the thin slices are fragile! Melt the butter and oil, and fry the leeks until just cooked; mix this with the crispy bacon.

Arrange half the potato slices in the cake tin, layer by layer with salt and pepper and half the leek mixture sprinkled in-between. Beat the eggs and cream together, season with salt and pepper and pour half over the potatoes. Now arrange more layers of potato, plus the leek and bacon mixture until the cake tin is full (remember to season with salt and pepper) and pour the remaining cream mixture over. Cover with foil and bake for about 1 hour. Remove the foil and bake for a further 30 minutes or until golden brown.

Use a skewer to see if the potato stack is cooked through. Then allow to cool for a while before you remove the cake tin.

Best served with roast chicken or as a dreamy side dish to a braai.

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