INGREDIENTS
- 5 large potatoes, peeled and sliced 5 mm thick. = 1.25 – 1.5 kgs potatoes
- Salt and pepper
- Garlic, crushed
- 1 onion, diced
- 250 mL cream
- 250ml milk
- 1.5 tsp chicken stock powder
- 250 g bacon, diced
- 300 g grated tasty cheese
- Parmesan cheese
- Mixed herbs – Optional for added flavour.
DIRECTIONS
- Mix the cream, stock powder and milk together to create the ‘creamy mixture’.
- Fry the bacon and onions in a pan with a little olive oil, allow to cool.
- Place a layer of potatoes in a large, greased oven dish.
- Season with a little salt, pepper and garlic.
- Spread potatoes with a light layer of the ‘onion and bacon mix’, followed by ¼ cup of the creamy mixture and a little cheddar cheese.
- Repeat steps 2 to 4 until all potatoes are used.
- To finish off sprinkle with bacon, then top with cheddar and parmesan cheese, cover with foil.
- Bake at 180°C for 60 minutes.
- Remove foil and bake for a further 15-20 minutes until cooked though and brown on top.
- Allow to stand for 15-20 minutes before serving if possible.