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| Potato
Galette |
|
[Serves
4] |
|
|
 |
| Ingredients |
| 680g
(1 ½ lb) potatoes (peeled) |
| 56g (2
oz) butter |
| 2
tablespoons milk |
| 170g (6
oz) Dew-Lay Cheddar cheese |
| 227g
(8 oz) onions (finely chopped) |
| 1 egg (beaten)
|
| Pepper
|
| 2 tomatoes
(sliced) |
| 114g
(4 oz) streaky bacon (chopped) |
| Salt |
| Water
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Method |
| 1 |
Pre-heat
oven to 204°C or 400°F |
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|
| 2 |
Boil
potatoes in salted water until soft. Drain well then mash with butter
and milk. |
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|
| 3 |
Beat
in 114g of grated Dew-Lay Cheddar, onions, beaten egg and pepper.
Place into a shallow 9-inch ovenproof plate. Mould to form a base.
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| 4 |
Top
potato mixture with slices of tomato and then sprinkle chopped bacon
on top. Cover with remaining cheese. Bake for 20-30 minutes until
the base is firm and the cheese fully melted. Serve immediately. |
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