Name: New potatoes Lorraine
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: British
Ingredients: 650g baby new potato; 1 tsp olive oil; 2 shallots thinly sliced; 200g thick smoked bacon rashers, chopped; 4 large eggs; 300ml milk; 170ml pot double cream; 100g cheddar or gruyère or a mix of both, grated; handful rocket plus your favourite salad dressing, to serve

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New potatoes Lorraine

New potatoes Lorraine

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 30 mins - 35 mins

A star rating of 4 out of 5.6 ratingsRate

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Love quiche? Try this dauphinoise-like bake that skips pastry in favour of new potatoes, bacon and a creamy cheese sauce

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Ingredients

Nutrition

Units:

MetricUS

650g baby new potato
1 tsp olive oil
2 shallots

thinly sliced
200g thick smoked bacon

rashers, chopped
4 large eggs
300ml milk
170ml pot double cream
100g cheddar or gruyère

or a mix of both, grated
handful rocket

plus your favourite salad dressing, to serve

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Nutrition: per serving

kcal650
fat48g
saturates25g
carbs28g
sugars6g
fibre3g
protein27g
salt2.8g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Boil the potatoes for 10-12 mins until almost tender.
step 2

Meanwhile, heat the oil in a frying pan and fry the shallots and bacon until the shallots have softened. Beat the eggs, milk and cream with some seasoning.
step 3

Slice the potatoes thickly – you can skin them first if you like – and place in a large, shallow ovenproof dish.
step 4

Scatter over the bacon and shallots, then pour over the egg mixture and scatter on the cheese. Bake for 25-30 mins until set. Serve topped with dressed rocket.

Recipe from Good Food magazine, June 2013

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A star rating of 4 out of 5.6 ratings

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