Cheesy Potato, Bacon and Onion Bake
Over a year ago
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Ingredients
- 225g/8oz Smoked Bacon rindless
- 700g/1½ lb Onions Sliced
- 1 tbsp Soft Brown Sugar
- 900g/2 lb Potatoes
- 200ml7 fl oz Fromage Frais or Soured Cream
- 1 tsp Thyme chopped
- 225g/8oz Gruyere or Emmental Cheese
- 300ml/ ½ pint light stock or water
Accompaniment
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Description
Method
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1
1. Chop the bacon and fry it in it's own fat until crispy, remove and drain on kitchen roll
2. Slice the onions, add to the residual fat in the pan with the sugar. Cover (very important) and cook over a moderate heat for about 20 minutes, stirring occasionally, until they are soft and caramelised
3. Meanwhile peel the potatoes. Cover with cold water, bring to the boil and cook for about 10 minutes; drain. Leave until cool enough to handle, then cut into slices (dont leave the potatoes until they are cold or they might discolour). Gently mix with the fromage frais or soured cream and thyme. Seasom with salt and pepper.
4. Butter a 2 litre (3½ pint) shallow ovenproof dish and cover the bottom evenly with half of the potatoes. Layer over the onions, then the bacon and two thirds of the grated Gruyere. Cover evenly with the remaining potatoes in a smooth layer. Pour in the stock. Scatter over the remaining grated cheese. Stand the dish on a baking tray and cook at 200c/400f/Gas mark 6 for 45 minutes or until golden brown and the potatoes are tender
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