- 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
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.