Thousand Layer Potatoes

Serves: 6

bacon european potato starter

Ingredients

  • 8 large floury potatoes (about 1.35 kg)
  • 350 g unsalted butter
  • ~50 g starch (potato, cornflour/cornstarch, or tapioca)
  • enough Bacon (pre-crisped)
  • Fine salt
  • Neutral oil (for deep-frying)
  • runny honey (or maple syrup) + flaky sea salt

Instructions

  1. Slice potatoes ultra-thin (1-2 mm). Don’t wash; you want the starch. Lightly salt.
  2. Melt 350 g butter, lightly brown, and strain to clarify.
  3. Toss potatoes with ~50 g starch. Coat with 80-85% of the butter; save the rest.
  4. Bake bacon on a rack at 200 °C until crisp and caramelised. Cool and chop.
  5. Line a loaf/terrine tin with greaseproof paper.
  6. Layer potatoes → dust of starch → sprinkle of bacon. Repeat. Finish with potato.
  7. Pour over reserved butter. Cover with greaseproof paper and press with another tin.
  8. Bake at 140 °C for 2 hrs. Remove, weight down, and chill overnight (12-24 hrs).
  9. Unmould, trim, and cut into bars.
  10. Deep-fry at 190 °C for ~4 mins until golden.
  11. Finish with honey (or maple) + flaky salt. Serve hot.