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Bacon and potato gratin

A bubbling, golden crispy potato ‘lid’ hides more layers of soft and creamy potato beneath. This comforting dish is so simple to put together that it’s a great example of how just a few ingredients can combine to produce something really special.

Serves 6–8

PREPARATION TIME

15 minutes

COOKING TIME

1½ hours

2 tbsp olive oil

375g (13oz) bacon (in the piece or about 10 rashers), cut into 1–2cm (½–¾in) dice

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

1 tbsp chopped thyme leaves

Salt and freshly ground black pepper

1kg (2lb 3oz) potatoes, peeled and cut into 5mm (¼in) thick slices

300ml (½ pint) single or regular cream

50g (2oz) Gruyère or Cheddar cheese, grated (optional)

2 litre (3½ pint) gratin or ovenproof dish

* Preheat the oven to 200°C (400°F), Gas mark 6.

* Pour the olive oil into a frying pan on a medium heat and, when hot, add the bacon and fry for about 5 minutes or until crispy. Stir in the onion, garlic and thyme, season with salt and pepper (bearing in mind that the bacon is quite salty) and cook for a further 6–8 minutes or until the onion is soft and a little golden.

* Meanwhile, arrange half of the potato slices in the gratin or ovenproof dish, season with salt and pepper, then spread over the cooked bacon and onion. Arrange the remaining potatoes over the top and season again with salt and pepper.

* Pour over the cream. Add the grated cheese (if using) in a layer on top, then cover with foil and place in the oven. Bake for 45 minutes, then remove the foil and return to the oven for a further 30–35 minutes or until lightly browned and crispy on top.