Ingredients (8)
|
250 g
|
bacon
— streaky, diced |
|
2 Tbs
|
dijon mustard
|
|
5 g
|
fresh rosemary
|
|
2 Tbs
|
butter
— softened |
|
1 kg
|
potatoes
— large |
|
1 cup
|
cream
|
|
1 cup
|
stock
— chicken |
|
|
sea salt and freshly ground black pepper
|
Method:
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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