ONE PAN CHEESY NEW POTATOES WITH BACON & GALOTYRI

Serves 4-6 as a side

Galotyri is our favourite alternative to sour cream due to its savoury tang and complexity, but if you can’t find it, sour cream or crème fraîche will also satisfy. This is a good F-o dish if you ever get assigned a side for pot luck.

1 kg baby potatoes

50 grams unsalted cultured butter, chopped

1 garlic bulb, top trimmed to expose the cloves sea salt flakes and freshly ground black pepper

180 grams streaky bacon rashers

200 grams Gruyère or other Alpine cheese, grated

4 sprigs of thyme, leaves picked and chopped

100 grams Galotyri or crème fraîche

½ bunch of flat-leaf parsley, leaves picked and chopped

Preheat the oven to 220°C fan-forced.

Put the potatoes in a large saucepan of cold salted water and bring to the boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 12 minutes or until just tender. Drain and pat dry with a clean tea towel.

Place the potatoes in a baking dish with the butter and garlic. Season with salt and pepper, then transfer to the oven and cook, turning occasionally, for 30 minutes or until the potatoes start to colour. Reduce the temperature to 180°C, then carefully weave the streaky bacon through the potatoes and cook for another 15 minutes or until the potatoes are golden and the bacon is crispy. Sprinkle the Gruyère over the top and cook for a final 8-10 minutes, until the cheese is melted and golden.

Remove the dish from the oven, dollop with the Galotyri or crème fraîche and scatter the herbs over. Serve immediately. If you like, you can fish out the roasted garlic and squeeze the cloves over the potatoes.