ELABORACIÓN DE PASTEL DE PATATA Y BACON CON BECHAMEL
Pelamos las patatas y las cortamos en rodajas, finas con una mandolina, y las dejamos a remojo de agua para que pierdan el almidón.
Ponemos en una sartén bastante aceite de oliva y cuando esté muy caliente le añadimos las patatas. Lo tenemos que hacer en varias veces, no es aconsejable llenar la sartén hasta arriba de patatas pues si ponemos una capa, se hacen más rápido y no se queman, también se pueden poner en un tupper en el microondas y con un poco de aceite unos minutos, no quedaran crujientes pero si mas sanas.
Ponerlas una vez se hayan pochado, sobre papel absorbente.
Cuando ya tengamos todas las patatas fritas, colocaremos poco a poco en un recipiente para horno de cerámica o vidrio, tipo pírex.
Vamos haciendo capas, alternando con las lonchas del bacon una encima de la otra hasta que terminemos.
Echamos por encima la bechamel, repartiendo por todos los huecos.
Ponemos las lochas de queso repartidas por encima y esparcimos el queso rallado, por toda la superficie.
Colocamos en el horno, previamente calentado a 180-200ºC durante 20-25 minutos. Fuego arriba y abajo.
Cuando pase el tiempo, pasamos a la opción de gratinar, tres minutos más o menos. (todo depende un poco de cada horno).
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