POTATO BAKE

This recipe was always a great favourite in our household. If the amount of cream is a bit off-putting, you can use chicken stock instead.

Serves 6

         1kg potatoes (such as Kennebecs, Dutch Creams or Bintjes), peeled and thinly sliced

         1 onion, thinly sliced

         125g diced bacon

         ½ teaspoon salt, approximately

         300ml cream

         125g grated tasty cheese

         1 tablespoon freshly grated parmesan

Preheat the oven to 160°C. Grease an 18cm x 28cm baking dish.

Divide the potato into 3 portions, the onion into 2 portions and the diced bacon into 3.

Place a layer of potatoes in the dish, cover with onion and a light sprinkling of salt, followed by a layer of bacon. Drizzle over one-third of the cream. Repeat. Finally, cover the last portion of potatoes with the remaining cream, then the tasty cheese mixed with the parmesan, and remaining bacon.

Bake for 45 minutes to 1 hour until potatoes are tender.