A rough and delicious potato pie, baked until golden brown with Haloumi, potato, onion, bacon pieces, thyme and crème fraîche or sour cream. Perfect comfort food.
¾ 180g pack Lemnos Haloumi, drained and grated
1 small red onion, peeled and finely sliced
750g waxy potatoes, scrubbed and sliced about 0.5 cm thick
1 200g tub crème fraîche or sour cream
4 rashers rindless bacon, cut in small strips
2 tsp fresh thyme leaves, finely chopped or ½ tsp of dried thyme leaves
sea salt and freshly ground black pepper
¾ cup water
spray olive oil
a few chopped parsley leaves (optional)
a little extra grated Haloumi
Preheat oven to 180°C.
Spray a 22cm ovenproof dish with olive oil. In a medium frying pan in a medium heat, fry off the bacon until it starts to brown. Remove the bacon pieces from the heat and drain on absorbent kitchen paper.
Place ⅔ of the potato slices in a large bowl with the sliced onion and bacon pieces. Add the grated Haloumi, the thyme and crème fraîche, combine. Season generously with salt and pepper and then mix again.
Pile the mixture into the ovenproof dish, push in down with the back of a spoon and then top with the remaining potato slices. Add the water to the dish and spray the top with a little olive oil, cover with baking paper or foil and bake for about 45 minutes. Remove the cover and bake for another 30 minutes or until the potato is tender and the top is golden brown.
Serve sprinkled with a few parsley leaves and a little extra grated Haloumi.
Perfect as a side dish for a special meal or for a casual lunch or dinner with a side salad.