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- 3 kg potatoes
- 300 ml cream
- Fresh bacon
- 1 onion
- Oil
- Smoked pork neck
- Salt
- Pepper
Ingredients
Recipe
- Prepare the Kamado BONO grill for baking, as you would an oven: light the charcoal, and once it is burning, set up a two-zone cooking system with deflectors, place the grill grates and a baking stone on top, and wait until the temperature reaches 180-200°C. Adjust the top and bottom air vents to maintain an even temperature.
- Peel, wash, and grate the potatoes. Heat a little oil in the Grand feu pot, sauté finely chopped onions, then add fresh bacon. Once the bacon is cooked, pour in the grated potatoes and cream. Add pieces of smoked pork neck to this mixture, stir well, and season with salt and pepper.
- Cover the pot and bake for 1 hour, then uncover and bake for another 1.5 hours.
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1 - 2 h
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1 - 2 h
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0 - 30 min
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0 - 30 min
2
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30 - 60 min
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3 h +
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3 h +
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1 - 2 h
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0 - 30 min
4+
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30 - 60 min
4+
1/3
11
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