Cheese and Bacon Potato Gratin
Serving: 6
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Directions
- Preheat the oven to 200″C and generously butter a deep ovenproof dish and set aside.
- In a heavy based saucepan, bring the cream and the garlic to the boil then allow simmering for a few minutes.
- Remove the cream from the heat and add the potatoes and mushrooms.
- Season and stir thoroughly to coat.
- Spoon the potato mixture into the baking dish and cover with foil.
- Bake for about 40 minutes.
- Remove the baking dish and sprinkle with the cheese, almonds and half of the bacon and spring onions.
- Continue to bake until the cheese has melted and the potatoes are done, about 10 minutes.
- Remove and allow resting for a few seconds. Sprinkle with the remaining bacon and spring onions and serve.
Ingredients
- 170 ml (2/3 cup) fresh cream
- 4 garlic cloves, finely chopped
- Salt and freshly ground black pepper, to taste
- 1 kg potatoes, thinly sliced
- 6 rashers of bacon, chopped and lightly fried
- 60 ml (¼ cup) cheddar, grated
- 45 ml (3 tbsp) flaked almonds
- 4 spring onions, sliced