1 clove garlic, crushed
2 teaspoons vegetable oil
275 grams smoked rindless back rashers bacon, chopped
1 large onion, thinly sliced
7 grams thyme
284 ml double cream
2 pints semi skimmed milk
1 kg potatoes, unpeeled and thinly sliced
250 grams reblochon cheese, cut into thin slices
Preheat the oven to 180ºC, gas mark 4, and lightly grease a 1.5-litre ovenproof dish.
Heat the oil in a frying pan and fry the bacon and onion over a medium heat for 4-5 minutes until beginning to brown.
Chop the thyme, reserving a few leaves for garnish. Place the thyme, cream, milk and garlic in a large pan. Bring to a simmer, then add the potatoes, cover and cook for 5 minutes. Stir in the bacon and onions and season with a little freshly ground black pepper. Place half the potato mixture in the bottom of the dish, then place half the sliced cheese over the potatoes. Repeat, finishing with a layer of cheese.
Bake in the oven for 40-45 minutes, until the potatoes are tender when pierced with a knife and the top is golden brown. Garnish with the remaining thyme.
bacon recipe courtesy of: Ocado, Ocado Limited, Freepost 13498, PO BOX 3 62, Hatfield AL9 7BR, UK
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