RECIPE

Bacon and Potato Bake

Name: Bacon and Potato Bake
Cook time: 90
Yield: 4

Main Course

Vegetables

Cook Time

Serving Size

INGREDIENTS

1kg organic potatoes
1 tbsp olive oil
1 packet streaky bacon, thinly sliced
1 onion finely diced
2 cloves crushed garlic
1 tsp roast rub
sea salt and black pepper
1 Tbsp vegetable stock
1 tbsp chicken stock
250ml hot water
250ml cream
50g parmesan cheese or strong cheddar grated

INSTRUCTIONS

Preheat oven to 200°C.

Peel and cut the potatoes into 5mm slices.

In a splash of olive oil sauté the bacon until crispy.

Add the onion, garlic and roast rub and cook for a further 5 minutes or until the onion is soft and golden. Season with sea salt and pepper.

Layer the potato slices in a Le Creuset buffet casserole, alternating with a layer of the bacon and onion mixture, finishing with a layer of potato.

Combine the vegetable and chicken stock into the hot water and stir to dissolve.

Stir in the cream and pour over the potato bake.

Finish off with a topping of grated cheese.

Cover with tin foil and bake in the oven for 45mins, remove the oil (or lid) and bake in the oven for a further 20minutes or until the cheese becomes golden brown and crispy.