About this recipe:I have this on my menu at the moment, I serve it straight from the oven under a Juicy Rib Eye Steak its glorious when the oozing cheese mixes with the juices from the rib eye. Its very popular with my customers and my girlfriend loves it. Why not try it with a big lump of Mature Cashel Blue Cheese melted on the top and a wild mushroom sauce poured over it all. Very heavy and full of fat but great as a treat every now and then.
15 fist sized potatoes suitable for mashing, washed and peeled.
10 Smoked Streaky Rashers of Bacon (Rindless if possible)
100g of a good quality Camembert Cheese (I use Cooleeney Irish Camembert)
50g Mature White Cheddar Cheese grated
25g Natural Butter
1 Spring Onion washed and finely chopped
100ml Fresh Cream (Single)
Salt and Cracked Black Pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Place the peeled and washed potatoes into a pot of cold water, cover and place on a high heat.
Remove the rind and also any bones from the bacon, cut into small rough pieces.
Heat a little oil on a frying pan (test the temperature by sticking one piece of bacon in, if it sizzles the oil is ready) add the bacon and cook until very crispy. Remove from the pan and stick it on some kitchen paper to soak up all the fat and to cool.
Have a check on the potatoes, they should be half way there just about now, (the best way to test if a potato is cooked it to use a fork rather than a knife, if you meet no or very little resistance, it's cooked)
Now its time to prepare the cheese. Wash your hands well, then break the camembert into little lumps about the size of a coke bottle top; mix this with the cheddar and the spring onion.
Place the crispy bacon in a blender till its shredded into tiny pieces. If you have no blender chop it as small as you can.
Once the potatoes are cooked, drain well and cover with a clean cloth for 10 minutes, then mash well ensuring there are no lumps.
Add the crispy bacon, half the cream and the cheese and onion mix to the mash and mix very well
Add salt and pepper to taste (remember the bacon may be salty so don't add too much salt if so).
Place the mixed mash into an oven proof dish and pour over the rest of the cream, pierce several times with a fork and place in a preheated oven 200 degrees C (400 degrees F or GM6) for 15 minutes or until the top starts to turn brown.
Hello from the United States! My family LOVED this recipe! Made it for St. Patrick's Day. All of my family members rated this recipe 5 Stars, even my son who does not like potatoes much. I used 6 large red potatoes and cut the rest of the recipe in half. Found the Camembert Cheese with no problem (Note to those in USA: If no Camembert Cheese is available where you are, use Brie.) Thanks for the recipe! It was my first time using the Allrecipes UK website and it was fun! - 18 Mar 2012