Potato turrets

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serves 4

  • 1 ovenproof dish of 2 L capacity
  • butter for the dish
  • 8 medium large boiled potatoes, peeled and cut straight on the underside and then cut into 1 cm thick slices


  • 300 g of Vacherin Fribourgeois, cut into 5 mm thick slices
  • approx. 75 g of cured streaky bacon, cut into 16 slices
  • 100 g of leek, cut into rings and blanched briefly
  • pepper from a mill
  • 200 mL of single cream

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  1. 1 Layer the boiled potatoes, cheese, cured bacon and leek into small turrets and season. Lay in the buttered dish and pour on the cream.
  2. 2 Gratinate for 25 mins. in the middle of the oven, preheated to 200°C.

Cheese in this recipe