Bacon and potato bake

Thin potato slices, crisp bacon and cheese in layers, with garlic cream poured over and baked until golden.

Serves

6 people

Prep

15 minutes

Cook

1 hour 10 minutes

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From the shop

Start with 450 g of bacon rashers. That spreads through a 2 litre baking dish.

Bacon and cheese both add salt to the bake. Leave the salt out of the cream and taste the bake before you add any.

Ingredients

• 450 g bacon rashers
• 1 kg potatoes, peeled
• 300 ml cream
• 1 cup grated cheddar cheese
• 2 garlic cloves, crushed
• Cracked black pepper
• A little butter for the dish

Method

1. Heat the oven to 180°C. Butter a 2 litre baking dish.
2. Cook the bacon in a dry frying pan over medium heat for 5 minutes until lightly browned. Drain it on paper towel and chop it.
3. Slice the potatoes 3 mm thick.
4. Layer a third of the potatoes in the dish. Add half the bacon and a third of the cheese. Repeat once.
5. Finish with the last of the potatoes and the last of the cheese.
6. Whisk the cream with the garlic and pepper. Pour it evenly over the potatoes.
7. Cover the dish with foil. Bake for 40 minutes.
8. Take off the foil. Bake for 20 minutes more until golden. A knife must slide easily through the potatoes.
9. Let the bake stand for 5 minutes before you serve it.

Serve it

Serve as a side with a roast, or on its own with a green salad.