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Eat This! Harbison

By December 3, 2016 Recipes, Vermont Cheese No Comments
Harbison, Bacon and Potatoes

Baked Harbison with Potatoes + Bacon

  • 1 wheel of Harbison!Harbison, Bacon and Potatoes
  • 1 cup fingerling potatoes, cut into bite-size chunks
  • 3 or 4 strips of bacon, chopped into 1/2″ pieces
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Preheat oven to 350°. In a medium-hot cast-iron skillet, cook bacon until nicely crisped. Remove bacon from the pan and add the potatoes, stirring to coat evenly. Sauté until evenly golden, stirring often, and season with salt and pepper to taste. When potatoes are ready, add garlic and cook another 30 seconds until fragrant. Remove from heat and set aside.

With a sharp knife, cut under the upper rind around the circumference of the cheese, piercing where the bark meets the upper rind. Carefully remove the rind, scraping off and reserving as much of the spoonable paste as possible. Scoop out some of the creamy interior and set aside. Add potatoes and bacon to the partially hollow shell, and stir to mix a bit. Dollop reserved Harbison on top of the potato mix.

In an oven-proof dish, bake for 10-15 minutes until warmed through and lightly golden on top. Serve right away with your favorite crusty bread, whole-grain mustard and pickled vegetables.

The dirty secret of this recipe is that it works best with leftovers. Save your half-eaten Harbison and day-old papas bravas or roasted vegetables, and this dish is ready to eat in less than 20 minutes!