Recipe for Potato Log, served with fruity cheese and crispy bacon slices.

Peel and wash the potatoes. Slice them into thin rounds about 4 mm thick. Wash them a second time and dry them well in a cloth.

Preheat the oven to 180°C.

Slice the portion of fruity cheese into thin slices using a knife or a vegetable peeler. Line a terrine mold (20 x 10 x 15 cm) with parchment paper. Then, completely line the mold with the slices of smoked bacon, ensuring to let them hang over both sides.

Fill the terrine to the top, alternating slices of potatoes and strips of cheese, seasoning with pepper and sprinkling thyme regularly. Fold the meat over the mixture and carefully cover with a sheet of aluminum foil, wrapping the terrine.

Bake for about 1 hour and 15 minutes, then let rest for 10 minutes outside the oven.

To finish, unmold the terrine onto a serving plate. Enjoy immediately with a salad, for example.