This is another dish that I grew up eating and it’s totally yummy and a great hit with the whole family. Over the years I’ve tweaked the method as the potatoes always had a habit of not cooking and having to spend longer in the oven. To get round this problem I now par boil the potato slices at the beginning and the addition of chicken stock helps by providing moisture and steam during the cooking process as well as making the dish even tastier!
We love this bake with just a simple serving of petite pois and a dollop of ketchup, comfort food at its best!
As this dish is so thrifty I am entering it into Credit Crunch Munch which is a challenge run by myself and Helen of Fuss Free Flavours and being hosted this month by Elizabeth’s Kitchen. I am also entering it into Javelin Warrior’s Cookin w/luv “Made with Love Mondays” challenge as it is also made from scratch.
- 850g Potatoes, finely sliced
- 1 pack Smoked back bacon, (6 – 8 rashers), fat removed
- 1 Onion, finely sliced
- 150g Cheddar cheese, grated
- 3 Tomatoes, sliced
- 200 mls Chicken Stock
- 30g Butter (approximately)
- Preheat oven to 180°C.
- Grease a large casserole dish.
- Bring a large pan of water to boil and boil the potato slices for 6 minutes and then drain.
- Fry the bacon rashers until just cooked.
- Place alternate layers of potato, onion, bacon, tomato, grated cheese, seasoning and about 7 small knobs of butter (should make 2 layers).
- Finish with a layer of potato and grated cheese flecked with more butter.
- Finally pour hot chicken stock over the potatoes.
- Cover with foil (shiny side down) or a lid and cook for an hour (or until tender).
- Remove foil or lid and cook for a further 10 minutes to allow the cheese to brown.