Thomas Frake reconstructs the thousand layer potato chip with bacon cheese sauce

To construct the perfect Pont-Neuf style potato terrine, you must respect the chemistry of the potato. Choose a high-starch variety like Agria potatoes. Peel them carefully to ensure clean, elegant lines. Crucially, do not wash the potatoes after peeling. Washing strips away the surface starch. This natural starch acts as the glue holding your thousand-layer creation together. Slice the potatoes lengthwise to a thickness of two millimeters using a mandolin. Slicing lengthwise maintains structural integrity once cut into chips.

Constructing the terrine layers

Line your deep baking dish with greaseproof parchment paper to avoid sticking. Layer the sliced potatoes sequentially in the same direction. Lightly dust each layer with cornflour using a fine sieve. Cornflour acts as an additional bonding agent. Sprinkle a light touch of fine sea salt. Be sparing; too much starch produces a gummy texture, and too much salt ruins the balance. Melt a fifty-fifty mix of beef fat and clarified butter. Prick the layered potatoes thoroughly with a skewer. Pour the warm fat over the top, letting it seep deep into the layers.

Low, slow cooking and heavy pressing

Cover the terrine with parchment. Cook in a low oven at 140C for three hours. This slow bake softens the potatoes and draws out internal moisture. Trapped moisture will expand during frying, causing your layers to split. Test with a knife; it must pass through with zero resistance. Once cooked, place a heavy weight on top of the parchment. Chill in the fridge for five to six hours to set the fats and lock the layers in place.

Slicing, frying, and a rich custard cheese sauce

Carefully unmold and slice the cold terrine into chunky 1.5cm by 1.5cm batons. Do not freeze them. Freezing expands the remaining water and breaks the structure. Heat neutral oil to 180C and fry until deeply golden.

Pair these crispy layers with a rich, velvety cheese sauce. Gently cook cream, water, whole egg, and egg yolks over a bain-marie until it reaches a custard-like 75C. Off the heat, whisk in grated Red Leicester and American cheese until fully melted. Finish with Dijon mustard, paprika, and crispy fried bacon lardons.