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Average: 4 (1 vote)


1 kg waxy potatoes
100 g bacon
2 onions
2 cloves garlic
200 ml milk
125 g crème fraéche
Salt & pepper
200 g Reblochon cheese, diced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 220°C.

Peel the potatoes and cut into slices approximately 0.5 cm thick. Cut the bacon into strips. Peel and dice the onions. Peel and slice the garlic. Fry the bacon until crisp in a nonstick frying pan, then take out of the pan. Put the onions and potato slices into the bacon fat, cover and fry slowly for about 10 minutes, until golden brown, Turn carefully from time to time. Then mix in the garlic and bacon and season well with salt, pepper and nutmeg.

Turn into a baking dish and pour the milk over. Spread with crème fraéche and scatter with the diced cheese. Bake in the preheated oven for 15-20 minutes, or until golden brown.