Bacon, onion & potato bake

WEEKLY INDULGENCE

PREP TIME: 10 MINS COOKING TIME: 1 HOUR, 15 MINS CALS PER SERVING: 415

FREEZABLE GLUTEN-FREE THIS bake is one of Kay’s childhood favourites, when it was affectionately known as ‘Tin Of Praters’. It’s one of those dishes that is ridiculously easy to make and uses minimal ingredients and yet . . . the taste! Seriously! We predict this will become a family hit.

SERVES 4

2 onions, thinly sliced 1kg medium potatoes, peeled and thinly sliced

16 bacon medallions (use more bacon if you wish, depending on pack size, but this will affect the calorie count)

200ml hot chicken or vegetable stock using 1 gluten-free chicken or vegetable stock cube Sea salt and freshly ground black pepper 40g reduced-fat Cheddar, grated PREHEAT the oven to 200c/180c fan/ gas 6. Spread a layer of sliced onion on the bottom of an ovenproof dish. Arrange a layer of sliced potato and bacon on top of the onions, alternating a couple of slices of potato with a piece of bacon. Next, add another layer of onions. Repeat until you have used up all the bacon and potatoes. You should have at least three layers. Pour the stock over the top, then season with a little salt and pepper. Cover with foil and seal the foil tightly around the dish. Cook in the oven for 1 hour, then remove the foil and check that the potato is cooked. If it’s not, re-cover and return it to the oven for a bit longer. When it is cooked, sprinkle the cheese over the top, then return to the oven for another 10-15 minutes, or until the cheese has melted and is golden brown.