Super decadent recipe for Bacon and Cheese Potato Bake
1 tsp olive oil
200g bacon, diced
1 cup full cream milk
2 cups pouring cream
2 tsp crushed garlic
1 tsp finely chopped rosemary leaves
½ red onion, chopped
½ tsp nutmeg
salt and pepper
¼ cup grated parmesan cheese
¼ cup grated cheddar cheese
Preheat your oven to 160ºC. Grease a 30cm x 25cm oven dish with the butter.
Heat the olive oil in a frying pan. Add the bacon and fry until crispy. Set aside.
Peel the potatoes and slice them as thinly as you can. Pat them dry, then cover with a tea towel and set aside.
Place the milk, cream, garlic, rosemary, red onion and nutmeg in a large pot. Add a good pinch of salt and pepper. Heat the mixture until it starts to boil. Once you see bubbles forming at the edge of the pot remove from the heat.
Layer half of the potato slices in the oven dish, letting them overlap slightly. Season with salt and pepper and sprinkle half of the crispy bacon bits on top. Carefully pour half of the hot cream mixture over the potatoes.
Layer the remaining potato slices on top, followed by the rest of the bacon bits. Pour over the leftover cream. Sprinkle the parmesan and cheddar cheese over the top.
Bake for 1½-2 hours until the potatoes are tender. Allow to stand for a few minutes before serving.
Use a very sharp knife or mandolin to get the thinnest slices of potato.
You can replace the parmesan cheese with cheddar cheese if you prefer, or try pecorino instead.
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Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate