Murphys in a Clogher Valley Mist |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Potatoes with bacon and smoked cheddar. From Norah Brown, Grange Lodge. Adapted from The New Irish Table. Ingredients:
1 1/2 lbs boiling potatoes, unpeeled |
boiling salt water |
4 slices bacon |
1/2 cup heavy cream |
4 ounces smoked cheddar cheese, shredded |
salt |
pepper |
Directions:
1. Preheat oven to 400°F.
2. Cook potatoes in boiling salted water until tender, 12-15 minutes.
3. Meanwhile, cook bacon in a large skillet over medium heat, until crisp. Drain on paper towels.
4. Drain the potatoes and let cool until they are cool to the touch.
5. Cut each potato into 4 wedges.
6. Place wedges in a greased baking dish and toss with the butter.
7. Pour cream over the potatoes.
8. Sprinkle cheese on top.
9. Crumble bacon and sprinkle on top.
10. Season with salt and pepper.
11. Bake for 20-25 minutes, or until cream has thickened and cheese is melted.
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