Thousand Layer Potatoes But With Bacon

In this masterclass from London's acclaimed Fallow restaurant, chefs are treated to a more refined evolution of the viral 15-hour potato terrine. By combining elements of classic French Dauphinoise and Pommes Anna with the smoky saltiness of crisp bacon and a finishing drizzle of honey, this recipe offers a highly prep-ahead friendly, high-margin side dish. The final product delivers an exceptional contrast of textures: a shatteringly crisp exterior yielding to a rich, meltingly soft layered centre.

Mastering the Starch and Fat Binder

The core of this technical preparation lies in exploiting the natural starches of floury cultivars such as King Edward or Maris Piper. Sliced to a precise thickness of 1 to 2 millimetres, the potatoes must absolutely not be washed; retaining their surface starch is critical for structural cohesion. The binding is further reinforced by dusting extra starch—such as potato, cornstarch, or tapioca—between the layers.

The fat element is a clarified, lightly browned butter, which introduces a rich, nutty undertone. Tossed with the bulk of the butter and starch, the potato slices are layered into a lined terrine mould. Incorporating bacon requires careful preparation: it must be baked until fully crisp and caramelised, cooled, and finely chopped. Chefs must disperse the bacon in micro-layers between the potato shingles, dusting lightly with starch to ensure the layers adhere during pressing and frying.

Compression, Curing, and Service-Line Execution

Once layered, the terrine is baked slowly at 140 °C for two hours. The magic of this technique happens post-bake: the terrine must be weighted down and chilled for a minimum of 12 to 24 hours. This compression phase is non-negotiable; it compacts the layers and allows the butter and released starches to solidify into a single, cohesive block that can be cleanly portioned without fracturing.

For service, the cold terrine is unmoulded, trimmed of uneven edges, and sliced into neat bars. These are deep-fried at 190 °C for approximately four minutes until deep gold. The high heat flashes the moisture out of the outer layers, creating a highly textured crust. To finish, a glaze of runny honey or maple syrup paired with flaky sea salt balances the rich, salty profile of the pork fat and butter, creating a highly complex, restaurant-quality bite.