Tortino di patate al bacon (senza panna!)

Ingredienti

• 2.2 pounds potatoes (peeled (I find this is about 5 or 6 medium/large potatoes))
• 4.5 ounces bacon (sliced into small bits)
• 2 medium onions (sliced into thin rounds (don’t worry - the exact way you slice the onions doesn’t really matter!))
• 2 ounces butter (plus a bit extra to dot on top)
• 1 tablespoon balsamic vinegar
• 3/4 cup parmesan cheese ((2.5 ounces))
• 2 teaspoons dried herbs (I usually use mixed dried Italian herbs, but any dried Italian style herbs work well (oregano, basil, thyme))
• black pepper
• 1 3/4 cups vegetable broth ((UK/Australia = stock) You can use chicken stock instead if you like)
• 2 tablespoons fresh parsley (chopped)

Preparazione

1. 1

   Fry bacon for 10 minutes then remove from pan.: Pan fry the bacon in a little oil for about ten minutes or until starting to brown/crisp. Remove the bacon from the pan with a slotted spoon, leaving any pan juices behind.

2. 2

   Slice potatoes.: Meanwhile, slice your potatoes thinly (about 3 to 4mm thick). Use a food processor or mandolin to get even slices, but this isn’t essential.

3. 3

   Caramelise onions for 15 to 20 minutes in butter, then add balsamic vinegar.: Now slowly cook the onions in the butter in same pan you cooked the bacon in until they start to go golden and sticky (about 15 to 20 minutes). Stir from time to time (but not too much). Just before the end of the cooking time, add a splash of balsamic vinegar and let cook for a minute or two more.

4. 4

   Preheat oven.: Preheat the oven to 190C.

5. 5

   Begin layering potato bake like a lasagna.: While waiting for the oven to heat up, layer up your potato bake like a lasagna. Spray your baking dish with oil (a medium sized dish - I used the equivalent of a 12 x 9 inch dish). Cover the bottom of the dish with about ¼ of the potato slices. Sprinkle with 1/3 of the onions, 1/3 of the bacon, and ¼ of the parmesan. Sprinkle over a large pinch of herbs, and plenty of black pepper.

6. 6

   Finish with potato slices and parmesan.: Continue layering until you have a fourth and final layer of potatoes on the top of your casserole. Press the potatoes down with your fingers, then sprinkle with the final ¼ of the parmesan.

7. 7

   Pour over broth/stock.: Place the dish on a baking sheet, then carefully pour over the broth/stock.

8. 8

   Dot with butter than bake for 1 hour.: Dot the top of the potato bake all over with butter, then bake for 1 hour to 1 hour and a quarter or until your potato bake is nicely browned on top and bubbling, most of the broth/stock has been absorbed, and the potatoes are tender.

9. 9

   Let stand for 20 minutes and sprinkle with fresh parsley.: Let stand for 20 minutes to let more of the broth/stock be absorbed. Sprinkle with a little chopped fresh parsley if you like before serving.