Cheese Potatoes


Servings: 1-2
45mins -2
  • 5 slices bacon
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 dash balsamic vinegar (optional)
  • 1 tablespoon olive oil
  • 3 waxy potatoes, peeled and diced
  • 1 cup gruyere (or other hard, white cheese) or 1 cup comte cheese (or other hard, white cheese)
  • salt and pepper
  • Fry the bacon and remove to paper towel to drain.
  • Pour all but a tablespoon of the fat from the pan and add the butter to get hot.
  • Fry the onion until soft and golden, adding the garlic for a minute or two at the end.
  • Deglaze with a splash of balsamic vinegar, if you like. Remove all to a plate.
  • Add the oil to the pan to get hot.
  • Cook the potatoes, seasoned with salt and pepper, until soft inside when pierced with a fork, and very crisp and golden on the outside. This will take a good 20 minutes, without stirring too much or they won’t get brown.
  • Return the onion, garlic, and bacon to the pan.
  • Scatter the cheese over the top and leave the pan on the heat, covered, until the cheese has melted, about a minute.
  • Serve with mixed salad greens.