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BACON & POTATO BAKE

BACON & POTATO BAKE

Servings: 6

Ingredients

1kg organic potatoes
1 packet streaky bacon, thinly sliced
1 onion, finely diced
2 cloves garlic, minced
250ml hot water
1 tsp Maille Dijon Mustard (or any other good quality Dijon)
250ml cream
50g parmesan cheese or strong cheddar, grated

Directions

Preheat the oven to 180°C.

Peel and slice the potatoes into 5mm slices.

Heat a glug of oilve oil in a large frying pan and sauté the bacon until crispy. Add the onion and fry until soft and translucent. Add the garlic and NOMU Roast Rub and cook for a further 1-2 minutes.

Layer the potato slices in an ovenproof dish alternating with a layer of the bacon and onion mixture, finishing with a layer of potato. Season with a grinding of black pepper.

Combine the NOMU Vegetable and Chicken STOCKS in the hot water along with the mustard and stir to dissolve. Stir in the cream and pour over the potato bake. Finish off with a topping of grated cheese.

Cover with foil and bake in a hot oven for 40 minutes, then remove the foil and return to the oven to bake for a further 20 minutes or until the cheese is bubbling and golden.

Tip: This bacon & potato bake is delicious served alongside your favourite roast or with a simple green salad dressed in a delicious vinaigrette.

Ingredients

1kg organic potatoes
1 packet streaky bacon, thinly sliced
1 onion, finely diced
2 cloves garlic, minced
250ml hot water
1 tsp Maille Dijon Mustard (or any other good quality Dijon)
250ml cream
50g parmesan cheese or strong cheddar, grated

Directions

Preheat the oven to 180°C.

Peel and slice the potatoes into 5mm slices.

Heat a glug of oilve oil in a large frying pan and sauté the bacon until crispy. Add the onion and fry until soft and translucent. Add the garlic and NOMU Roast Rub and cook for a further 1-2 minutes.

Layer the potato slices in an ovenproof dish alternating with a layer of the bacon and onion mixture, finishing with a layer of potato. Season with a grinding of black pepper.

Combine the NOMU Vegetable and Chicken STOCKS in the hot water along with the mustard and stir to dissolve. Stir in the cream and pour over the potato bake. Finish off with a topping of grated cheese.

Cover with foil and bake in a hot oven for 40 minutes, then remove the foil and return to the oven to bake for a further 20 minutes or until the cheese is bubbling and golden.

Tip: This bacon & potato bake is delicious served alongside your favourite roast or with a simple green salad dressed in a delicious vinaigrette.

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