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|Gruyere Cheese (shredded)
|Pepper to Taste (if at all)
|Heat Resistant Plate
|There isn't any salt in this recipe because the salt water boil and
the Parmigiano-Reggiano bring all the salt needed to the party.
First par-boil the potatoes in salted water to half cooked, then refrigerate while continuing with the rest of the prep.
Grate and shred the cheeses and set aside (Mise en place). You can keep them separate (for layers of cheese flavor) or mix them together.
Slice the bacon into 1" squares and sauté (slowly) on medium-low heat in a 10" pan (any larger and you will need more potatoes, etc.) We will be turning the bacon "chips" twice. A little brown on the first side, flip and brown slightly on the second side, and then flip them one last time just before adding the cheese and potatoes.
While the bacon is cooking, retreive the potatoes from the fridge and slice into about ¼" medallions, discarding the two ends. You want the potatoes sliced and ready to go by the time the bacon is flipped the second time. At which time you want to first sprinkle the Parmigiano-Reggiano over the entire bottom of the pan and then the same with the Gruyere. Then cover the layer of cheese evenly with a couple layers of potato.
Raise heat to medium and simmer until the cheese layer separates easily from the pan. You simply give the pan a little shake once in a while and at some point (about 5-10 minutes) the "slab" of cheese and potato will slip freely back and forth as you shake. At which point we are ready to flip the cake.
While you are waiting for the Frico to set, a puddle of oil from the bacon and cheese will gather around the edge of the pan. Here is where the paper towels come in. Fold one a couple of times and daub the excess oil from the edge of the pan.
When the cheese breaks free of the pan, place the heat resistant plate, upside down, over the pan and invert. Ready, Set, Go!! Ya, I know. This can be a little tricky. One has to be extra careful of the screaming hot oil, blistering hot pan and the slippery ceramic plate! If you're not comfortable with this part, get one of the kids to do it for you.
Slide the inverted Frico/Potato pancake back into the pan, still on medium high heat. (now potato side down) Take a peek every couple of minutes to see how golden brown the underside is getting. Shouldn't take more than 3 to 7 minutes.
When they are ready, place the second paper towel on a cutting board and slide the pancake out onto the middle of the paper towel. Let rest a few minutes before cutting into 4 to 6 wedges (after removing paper towel). Serve hot.