Granny’s Cook book.

The McLeod River Post - - Front Page - June McInnes The McLeod River Post

2lb of po­ta­toes

4-5 rash­ers of ba­con

1/2lb of cheese

Salt and pep­per to taste

A few dashes also to taste of Lea and Per­rins Worces­ter­shire sauce (op­tional and not shown in first photo)


Wash and boil your po­ta­toes, I didn’t peel mine, but you can if you wish peel yours.

When the po­ta­toes are soft enough, drain them in a colan­der and wait a lit­tle while for them to cool enough to be han­dled. When they are, cut them into pieces or chunks.

Ar­range them into a casse­role dish. Set aside for a mo­ment while you grate the cheese and fry the ba­con.

Pre­heat your oven now to 350 de­grees.

Once the ba­con is cooked, re­tain some of the oil and take out the ba­con and evenly dis­trib­ute it over the po­ta­toes. Keep a quar­ter of the grated cheese back and then put the rest over the po­ta­toes and ba­con mix­ture, sea­son to taste and stir.

Lastly out the last of your cheese on top of the po­ta­toes, cheese and ba­con mix.

Your food is now ready to go into the oven.

Cook the potato bake un­til the cheese has melted and it’s start­ing to go brown around the edges. It would be nice to serve it with some crusty bread and but­ter or peas, what­ever you fancy.

Ei­ther way it’s fast and tasty. En­joy!

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