Ingredients
Scale
- 1.25kg of potatoes, washed and thinly sliced
- 5 tablespoons chopped sage
- 300ml cream
- 2 rashers bacon, diced
- 2 leeks, thinly sliced
- 1 tbsp butter
Instructions
- Preheat the oven to 200 degrees.
- Melt the butter in a saucepan over medium heat. Add the thinly sliced leeks and cook until softened (about 6 minutes). Allow to cool.
- Combine the bacon, chopped sage and cooked leek in a large bowl.
- Using your hands, mix the potato slices through it, ensuring they are all coated.
- In your baking dish, start stacking the potato slices ensuring they have bits of the bacon leek and sage mixture between them.
- Stack them tightly, because otherwise they will shrink when cooked and there will be gaps. Sprinkle any remaining mix on top.
- Cover the dish with foil and bake for 40 minutes at 200 degrees.
- Pour the cream evenly over the top.
- Remove the foil and bake for 25 more minutes. Test the potatoes with a fork, they should be cooked through, but if they were thicker than 3mm they may not be, so cook for 5-10 minutes more, checking again with a fork.
- Clean up the dish (it will bubble up at the sides) and serve!
Notes
Use a mandolin and sliced them to 3mm, but you could use a knife and some skills or even your food processor, if you end up with potato slices thicker than these then you will need to add 5-10 minutes to the cooking time.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
