|250 g||bacon — streaky, diced|
|2 Tbs||dijon mustard|
|5 g||fresh rosemary|
|2 Tbs||butter — softened|
|1 kg||potatoes — large|
|1 cup||stock — chicken|
|sea salt and freshly ground black 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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