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Creamiest potatoes au gratin

Recipe from: 15 September 2015
potatoes, recipes,dinner

Ingredients 8
Servings 4
Time 00:15


  • 250
    streaky bacon, diced
  • 2
    Dijon mustard
  • 5
    fresh rosemary
  • 2
    butter, softened
  • 1
    large floury potatoes
  • 1
  • 1
    chicken stock
  • sea salt and bleck pepper



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.

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