Ingredients

The following ingredients have 4 Servings
  • 1.2 kg of potatoes thinly sliced
  • 1 brown onion - chopped finely
  • 5 rashers of short cut bacon - chopped into small pieces
  • 300 ml of thickened cream
  • 1 teaspoon of nutmeg
  • 1 1/2 cups of grated tasty cheese
  • salt and pepper to taste

Instruction

  • Preheat your oven to 180 degrees and lightly grease a 20cm square baking dish.
  • Slice the onion and bacon into small pieces and place them into a frying pan over a medium heat and cook for 3 -4 minutes or until the bacon begins to brown. Set aside until needed.
  • Peel the potatoes and finely slice - I find easiest to do this is with a mandolin so that you get nice even slices
  • Place the cream, salt and pepper and nutmeg into a small jug and stir to combine.
  • Arrange half of the potatoes across the bottom of the baking dish, add half of the sliced bacon and onions along with half of the grated tasty cheese. Pour around 1/3 of the cream mixture over the potato pieces.
  • Repeat the above and top your Scalloped Potatoes with a little extra cheese if you like.
  • Cover the baking dish with foil and placing it into the preheated oven for 1 hour to cook.
  • Remove the foil and bake for a further 30 minutes or until the top of the potato bake has browned and the potatoes have cooked through when tested with a skewer.
  • Carefully remove the Scalloped Potatoes from the oven and serve.