Fresh from the garden to the kitchen

I am usually making this dish for groups of hungry hikers (at least 4 at a time – and I also have to include enough for family members or they complain). I can rarely make it in quantities smaller than this!

Serves around 6 – 8 active people

2kg potatoes peeled and sliced

olive oil

500g onions

4 garlic cloves

1 whole reblochon cheese

1 pint double cream

black pepper

1. Place the potatoes in a pan and bring to the boil. Cook the potatoes for up to 10 mins. They should still have a bit of bite to them i.e. not be too soft. Drain and leave to cool
2. Put the oil in the frying pan and add the onions, garlic and bacon. Saute until lightly cooked.
3. Preheat the oven to 170oC (fan)
4. Mix everything together in a baking dish and add parsley and seasoning.
5. Cover the whole dish with cheese then pour over the cream.
6. Bake for 30 – 40 mins or until golden brown and bubbling.
7. Serve with salad and chunky bread to mop up any extra sauce, if you wish.