Caramelised bacon butter potato bake

 

30 Min Prep    /    70 Min Cook    /    6 Serving

Ingredients : 

200g streaky bacon rashers

50g butter

300ml thickened cream

2 tsp Dijon mustard

1.25kg potatoes, peeled, thinly sliced

1 brown onion, halved, thinly sliced

120g (1 1/2 cups) grated 4 cheese blend

1 tbsp honey

1 tbsp maple syrup

Method Steps : 

Preheat oven to 200C/180C fan-forced. Grease a 5cm-deep, 6-cup-capacity ovenproof dish.

Cut bacon rashers in half lengthways then crossways into thin strips. Cook in a large, non-stick frying pan over medium heat, stirring occasionally, for 5 minutes or until golden. Add half the butter and heat until melted. Transfer half the bacon to a small bowl and leave the remaining bacon in the pan to make the topping later. Whisk the cream and mustard together and season generously with salt and pepper.

Layer one-quarter of the potato slices over the base of the prepared dish, overlapping slightly. Sprinkle with 1/3 of the onion and the 1/3 of the buttery bacon. Repeat to make another layer of potato. Sprinkle with 1/2 the remaining onion and 1/2 the remaining buttery bacon. Drizzle with half the cream mixture.

Repeat to make another layer of potato and sprinkle over remaining onion and bacon. Top with a final layer of potato. Drizzle with remaining cream mixture. Cover dish with foil and stand on a baking tray. Bake for 50 minutes or until potato is just tender.

Remove foil and sprinkle evenly with cheese. Bake for a further 10-15 minutes or until potato is tender and cheese is melted and bubbling. Transfer dish to a board. Add the remaining butter, maple syrup and honey to the pan with the bacon. Stir over medium-low heat for about 2 minutes or until bacon is hot and the mixture is combined and sticky. Spread over the top of the potato bake and serve.

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