Preheat the oven to 180ºC. Sauté the bacon in a pan until crispy, add the mustard and rosemary and sauté for another minute. Remove and set aside. Peel and slice the potatoes on either a mandolin or with a sharp knife.Grease an ovenproof dish with the butter, place a layer of potatoes on the base of the dish, top with a dollop of the bacon mixture and season well. Repeat until you have 4 layers.Pour the cream and stock over, place the dish in the oven and bake for 1 hour.To serve: Serve hot with a green salad.Words: Justine Kiggen, Fairlady magazine.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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