Ingredients
- 4-5 Maris Piper potatoes, unpeeled, washed
- Small knob of butter
- 250ml milk
- 250ml cream
- 3-4 garlic cloves, peeled and crushed
- 2 bay leaves
- 1 small handful fresh thyme, finely chopped
- 3 bacon rashers, finely chopped (optional)
- 50g grated Parmesan
- 50g grated Cheddar
- Salt and racked black pepper
- Sage and onion stuffing
- Rub the butter all over the surface of an ovenproof dish.
- Microwave the potatoes on full power for 11 minutes.
- Meanwhile, pour the cream and milk into a saucepan, add the garlic and bay leaves, bring to the boil and then simmer for 1-2 minutes. Remove from the heat and season with salt, pepper and thyme.
- Fry the bacon pieces for a few minutes and drain off excess fat.
- Carefully take the microwaved potatoes and slice them. Layer them into the dish. Add the cheese between layers.
- Remove the bay leaves from the sauce and pour it over the potatoes, just enough to seep through the layers, and leave a little moisture on the surface.
- Sprinkle a top layer of the stuffing and bacon pieces.
- Bake in a preheated oven at 200C/180C Fan/Gas Mark 4 for 20 minutes.
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