Mastercnef MCCV7P Manuale del Proprietario Scaricare il pdf (Pagina 25)

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Recipe courtesy of the Red Team (Sharone, Dave, Jenna, Whitney, Faruq)

2 slices of bacon

1/2 tablespoon unsalted butter

2 cloves garlic, minced

1-1/2 cups heavy cream

1/8 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

2 scallions/green onions, white and green parts, chopped

1 lb. baking Idaho potatoes, unpeeled, about 3 medium

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp Cheddar cheese

1. Preheat oven to 300°F.

2. Place a large pot over medium-low heat and fry the bacon until crisp.

Remove from the pan with a slotted spoon and drain on paper towels.

Crumble and set aside. Add the butter to the bacon fat in the pan.

When it has melted, mix in the garlic and give it a quick stir with a

wooden spoon to soften. Cook for 2 to 3 minutes, or until soft but not

brown. Add the heavy cream, cayenne, salt and pepper. Bring to a

gentle simmer. Remove from the heat and add half of the scallions,

reserving the rest for garnish.

Thinly slice the potatoes, approximately 1/4 inch thick, using a chef’s

knife, mandoline, or processor attachment blade. Add the potatoes

to the cream as quickly as possible to prevent the potatoes from

discoloring. Toss, rotating the potatoes from the bottom to the top,

to evenly coat.

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Mastercnef MCCV7P Manuale del Proprietario Pagina 25