Bacon & Potato Layer Bake
Layers of potato, bacon, tomato, onion and Cheddar cheese baked with chicken stock make this delicious family meal - comfort food at its best!
- 850 g potatoes finely sliced
- 1 pack smoked back bacon (6 – 8 rashers), fat removed
- 1 onion finely sliced
- 150 g extra mature Cheddar cheese grated
- 3 tomatoes sliced
- 200 mls chicken stock
- 30 g 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.