Ingredients

• about 1/2 pound apples, peeled and chopped
• about 1/2 pound potatoes, peeled and cut into even chunks
• 1 cinnamon stick
• 1 tsp maple syrup
• a sprinkle ground cinnamon
• 4 slices bacon
• about 7 oz cheese (a firm melting cheese like Gouda), cut into slices
• a pinch salt
• 1 egg, whisked
• about 1/3 cup sesame seeds
• 1 Tbsp butter (for the apple slices)

Equipment

• Large pot
• Nonstick skillet
• Small saucepan
• Potato masher
• Two shallow plates

Instructions

1. Peel the potatoes and cut them into even chunks so they cook at the same rate, then boil in salted water for about 10 minutes to give them a head start.
2. Add the peeled, chopped apples and the cinnamon stick to the boiling water and cook another 10 minutes, until both potatoes and apples are tender enough to mash to your liking (I like mine on the chunky side).
3. While that cooks, lay the bacon in a dry skillet and fry over medium heat until crisp and golden, then drain on paper towels so it stays crunchy.
4. Melt 1 tablespoon butter in a small pan, add a few extra apple slices with the maple syrup and a sprinkle of cinnamon, and simmer until the apples are soft and glossy, about 5 minutes.
5. Set up two plates: one with the whisked egg, one with the sesame seeds. Cut the cheese into slices (smaller pieces are easier to handle and less likely to melt away).
6. Dip each cheese slice in the egg to coat all sides, then press into the sesame seeds until fully covered.
7. Heat a nonstick pan over high heat until very hot, then fry the coated cheese quickly, about 30 to 60 seconds per side, until the sesame seeds are browned but the cheese still holds its shape.
8. Drain the potatoes and apples, remove the cinnamon stick, and mash together. Taste and adjust with salt and a little ground cinnamon, then serve topped with the bacon, caramelized apples, and fried cheese.