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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My dad's own recipe - like an rustic version of potato dauphanoise. Best eaten on a winters night. Bacon can be removed to make it vegetarian. Ingredients:
2 kg potatoes, large waxy |
250 ml cream |
3 cups cheddar cheese, grated |
salt and pepper |
400 g bacon, diced |
1 teaspoon paprika |
Directions:
1. Pre-heat oven to 200C, grease a large casserole dish.
2. Peel and slice potatoes using a mandolin into a bowl of water.Layer potatoes on the bottom of the casserole dish until covered and add 1/3 of the cheese and 1/3 of the cream. Sprinkle bacon across the top.
3. Add a second layer of potato, cheese, cream and bacon.
4. Repeat until casserole dish is full to the top.
5. Sprinkle cheese on top and add salt and pepper to taste, sprinkle the paprika across the top.
6. Cook for 30-45 minutes or until potatoes are cooked through and top is golden brown.
7. Serve hot.
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