4-6 large dutch green potatoes, boiled in their skins
6 sheets fillo pastry
6 cloves garlic, crushed and chopped
½ cup bacon, finely chopped
½ bunch continental parsley, finely chopped
1 large knob of butter
1 onion, diced
400 ml cream
1 block of cheese, grated
1 tbsp. sesame seeds
1 tbsp. poppy seeds
Preheat oven to 200C. In a large pan, fry onion, bacon, garlic in a pan. Add butter and cook until caramelised. Into a bowl, whisk eggs and add cream and a pinch of salt.
Slice potatoes on an angle and arrange layers of potatoes, parsley and bacon mix. Finish top layer with grated cheese and egg/cream mixture.
Brush melted butter between each layer of pastry, place on top and tuck in sides. Brush butter over top and sprinkle with poppy and sesame seeds. Bake for 20-25 minutes.