Ingredients Jump to Instructions ↓

  1. 5 medium red potatoes (about 2 1/2 pounds), unpeeled

  2. Salt and freshly ground black pepper to taste

  3. 3 1/2 ounces Black Forest or lean slab bacon (rind removed), cut into small cubes

  4. 2 tablespoons butter, or more

  5. 5 ounces Appenzeller or Gruyere cheese, grated

Instructions Jump to Ingredients ↑

  1. In a large pot, combine the potatoes with enough water to cover, bring to a boil, reduce the heat to moderate, and cook till just slightly softened, about 15 minutes. Drain, let cool, and chill the potatoes at least 3 hours or overnight.

  2. Peel and grate the potatoes on a coarse cheese grater into a large bowl. Season with salt and pepper and toss well.

  3. In a large, heavy skillet, fry the bacon over moderate heat till the fat runs and add 1 tablespoon of the butter. Add the potatoes, mix well, and, with a heavy spatula, press them down to form a cake. Cook till the underside is golden and crusty, about 20 minutes, then transfer the cake to a plate. Add the remaining butter plus more, if desired, to the skillet, slide the cake back in on the other side, and cook about 10 minutes. Sprinkle the grated cheese evenly over the top, cover, and let cook 5 to 10 minutes or till the cheese has melted. Cut the cake into individual portions and serve immediately.


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