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Vendenjour-style potatoes | Transcription of the recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

sliced bacon : about 12 sheets
じゃがいも : 300g
ゴーダチーズ : 50g
カマンベールチーズ : 50g
ニンニク : 少々
ナツメグ : 適量

Time required

40minutes

Procedure

1) Arrange the sliced bacon 01:06
Place the sliced bacon in the skillet so that there are no gaps between them.
2) prepare the ingredients 01:58
Cut potatoes into thin slices.
Cut the camembert cheese into the same thickness as the potatoes.
Cut the Gouda cheese into the same thickness as the potatoes.
3) overlap 02:56
Spread 1/3 of the potatoes on 1.
Add half the amount of garlic.
Sprinkle with 1/3 of the nutmeg.
Top with camembert cheese.
Top with 1/3 of the potatoes.
Top with gouda cheese.
Top with remaining garlic.
Sprinkle with 1/3 of the nutmeg.
Top with remaining potatoes.
hold it by hand.
Sprinkle with remaining nutmeg and cover with sliced bacon.
hold it by hand.
4) 焼く 05:43
3をオーブンで180度30分焼く。
5) 仕上げる 06:13
4を冷ます。
まな板に返してスキレットから取り出す。
お好みの大きさに切って完成。

Point

・Boil the potatoes in advance.
・Cut the garlic into small pieces beforehand.
・Preheat the oven to 180 degrees.
・Use your favorite cheese.
・When cutting gouda cheese, shake the knife to make it easier to cut.
・Skillets are small in size.