Ingredients
2 tablespoons olive oil
200g shortcut bacon rashers (7), cut into 1cm pieces
1 onion, halved, thinly sliced
2kg Sebago potatoes, peeled, thinly sliced
1 tablespoon fresh thyme leaves
1 large chicken-style stock cube, crumbled
1 ¾ cups pure cream
2 tablespoons Dijon mustard
2 cloves garlic, crushed
1 cup grated Tasty cheese
Extra fresh thyme leaves, to garnish
Method
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Heat half the oil in a large, banquet-style electric fry pan (top measures 29cm x 37cm) on MEDIUM to MINIMUM setting. Add bacon. Cook, stirring occasionally, for 7 minutes, or until crisp. Drain on absorbent kitchen paper.
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Add remaining oil to pan with onion, potatoes and thyme. Cook, stirring occasionally for about 6 to 7 minutes, or until potatoes start to brown. Return bacon to pan. Stir gently to combine. Spread potato mixture evenly over base of frypan.
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Meanwhile, dissolve stock cube in ½ cup boiling water in a large jug. Add cream, mustard and garlic. Whisk to combine. Season with salt and pepper. Pour cream mixture over potatoes. Sprinkle with cheese. Cover with lid
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Cook on MEDIUM to MINIMUM setting for 1 hour and 10 minutes. Remove lid. Cook for a further 10 minutes, or until most of the liquid has been absorbed.
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Serve warm. Garnish with extra thyme leaves.
