- Serves: 6
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to lower-middle position and preheat oven to 180 °C. Grease a medium ovenproof baking dish.
Cook bacon, with the oil in a large frying pan over medium heat until crisp. Using a slotted spoon, transfer bacon to a large mixing bowl. Return pan to medium heat and add onion seasoned with Potato Spice. Cook, stirring frequently, until onion is soft and golden.
Transfer onion to bacon in the bowl and add thyme. Add water and Chicken Stock to now empty pan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
Slice potatoes thinly. Transfer to bowl with onion mixture and toss to combine with onions and bacon. Transfer to prepared baking dish. Carefully pour hot stock over potatoes. Dot surface evenly with butter. Gently pour cream over.
Bake, uncovered for 45 minutes - 1 hour until potatoes are tender and golden brown on the edges and all the liquid has been absorbed.
Garnish with fresh thyme.
Potato Casserole
For ease of preparation and serving, this is a delicious alternative, instead of roast potatoes, because it can wait without spoiling.- Serves: 6
- Products in this recipe:
You Will Need:
Method:
Adjust oven rack to lower-middle position and preheat oven to 180 °C. Grease a medium ovenproof baking dish.
Cook bacon, with the oil in a large frying pan over medium heat until crisp. Using a slotted spoon, transfer bacon to a large mixing bowl. Return pan to medium heat and add onion seasoned with Potato Spice. Cook, stirring frequently, until onion is soft and golden.
Transfer onion to bacon in the bowl and add thyme. Add water and Chicken Stock to now empty pan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
Slice potatoes thinly. Transfer to bowl with onion mixture and toss to combine with onions and bacon. Transfer to prepared baking dish. Carefully pour hot stock over potatoes. Dot surface evenly with butter. Gently pour cream over.
Bake, uncovered for 45 minutes - 1 hour until potatoes are tender and golden brown on the edges and all the liquid has been absorbed.
Garnish with fresh thyme.