Potato Terrine with Romesco and Apple Gastrique | Idaho Potato Commission

Ingredients

• 3 pounds Idaho® russet potatoes
• 2 pounds* applewood bacon, sliced, uncooked
• 6 ounces white cheddar cheese, shredded
• Salt and pepper
• 1/2 medium onion, diced
• 1 medium red bell pepper, diced
• 1 roma tomato, diced
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 2 dried guajillo peppers, seeded and stemmed
• 2 ounces (1/2 cup) sliced raw almonds
• 2-4 tablespoons vegetable oil
• 1 quart apple cider vinegar
• 1-1/2 cups granulated sugar