Scottish Bacon and Potato Pie is a traditional Scottish recipe for a classic layered pie of potatoes in a bacon crust that can be served as an accompaniment or a breakfast dish. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Bacon and Potato Pie.
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Ingredients:
9 rashers of streaky bacon
1kg waxy potatoes
30g grated Parmesan cheese
3 tbsp melted butter
cracked black pepper to taste
Method:
Pre-heat the oven to 220°C (425F). Grease a deep 22cm diameter pie tin.
Stretch the bacon with the back of a knife then use to line the base of the greased tin. Keep adding the bacon rashers until the base and sides of the tin are covered (like the spokes of a wheel).
Scrub the potatoes then cut into 6mm thick slices. Layer 1/3 the potato slices over the top of the bacon. Sprinkle over 1/3 of the Parmesan cheese then drizzle with 1 tbsp of the melted butter and season with cracked black pepper.
Add a further layer of potatoes on top, followed by the Parmesan cheese, butter and cracked pepper. Repeat until your have three layers of potatoes, with a final layer of Parmesan cheese on top. Make sure to firmly press down on the potato layer before you scatter over the cheese.
Transfer to the centre of your pre-heated oven and bake for 45-50 minutes, until the potatoes are tender. (Poke the potatoes with a knife to check for done-ness.)
Remove from the oven and set aside to cool for 5 minutes before carefully inverting onto a warmed serving plate. Slice into wedges, just as you would a pie, and serve.
Note that if the bacon is very fatty, a lot of fat may come out as you invert, so be aware of this.
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