POTATO, BA­CON & BLUE CHEESE BAKE

PREP + COOK TIME 1 HOUR 45 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Easter Lunch -

1.2kg medium un­peeled pota­toes,

sliced thickly

2 medium red onions (340g),

cut into thick wedges

315g rind­less ba­con slices,

chopped coarsely

12 sprigs fresh thyme

¾ cup (180ml) pour­ing cream ¾ cup (180ml) salt-re­duced

chicken stock

125g blue cheese, crum­bled

1 Pre­heat oven to 200°C/180°C fan. Oil a 2.5-litre (10-cup) oven­proof dish.

2 Layer potato, onion and ba­con in dish; top with half the thyme. Com­bine cream and stock in a medium jug; sea­son, pour over potato. 3 Bake, un­cov­ered, for 1½ hours or un­til potato is ten­der. Serve topped with cheese and re­main­ing thyme.

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