👨🍳 Method
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1
Preheat the oven to 200°C (400°F).
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2
Peel the potatoes and cook them in salted boiling water until tender.
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3
Remove the rind from the bacon and cut into very thin strips.
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4
Melt the butter in a pan and fry the bacon strips over high heat until crispy.
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5
Finely chop the parsley.
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6
Drain the cooked potatoes thoroughly.
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7
Pass the potatoes through a ricer or food mill into a bowl.
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8
Stir the bacon fat into the puree and mix well.
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9
Blend 3 cl of cream into the puree, then fold in the crispy bacon pieces and chopped parsley.
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10
Season the mixture with salt and pepper to taste.
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11
Transfer the puree to an ovenproof dish.
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12
Smooth the top with a spatula and pour the remaining cream evenly over the surface.
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13
Sprinkle a few bacon pieces on top as garnish.
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14
Place the dish in the oven until the puree is heated through and the top is golden brown (approximately 15-20 minutes).
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15
Serve immediately.
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