Potato and Bacon Bake
Serving: 4
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Directions
- Pre-heat the oven to 190°C/370°F.
- Peel the potatoes and slice them thinly.
- Put a saucepan of salted water on the boil and cook the potatoes for about 12 minutes or until you can easily push a knife through them. Drain the water from the saucepan and set aside.
- In the meantime, heat a frying pan on a medium-high heat and cook the bacon until crispy.
- Cut the crispy bacon slices into small pieces and set aside.
- In a separate saucepan, melt the butter on a low heat, add the flour and whisk constantly for about 5 minutes to form a paste.
- Gradually add the milk to the saucepan, slowly whisking for about 10-15 minutes until the sauce thickens and then stir in the sour cream.
- Layer the potato slices in a baking dish, cover with the crispy bacon bits and chopped chives and season well with salt and freshly ground black pepper.
- Pour the creamy sauce over the potatoes and sprinkle with cheese.
- Bake in the preheated oven for 20 minutes or until bubbling and the top is golden in colour.
Ingredients
- 6 potatoes
- 8 slices bacon
- 80 g all-purpose flour
- 80 g unsalted butter
- 250 ml milk
- 125 ml sour cream
- 75 g cheddar, grated
- 75 g mozzarella, grated
- 50 g chives, chopped