Categories: April

Ingredients

• 1kg medium-sized salad potatoes, peeled
• 30g unsalted butter
• 1 small onion, halved and thinly sliced
• 300ml double cream
• 400g smoked rindless streaky bacon
• 12-18 sage leaves

Directions

1. Put the potatoes in a saucepan of cold water, bring to the boil and add salt to the water. Cook for 12 minutes or until you can just pierce the potatoes with a skewer (they should be not quite cooked). Drain the potatoes well and slice as thinly as possible. Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.

2. Preheat the oven to 200˚C/fan 180˚C/gas 6. Put the cream in a saucepan, bring to the boil and simmer for 3 minutes. Arrange one-third of the bacon in a large baking dish, greased with butter. Put 4 sage leaves on top. Add a layer of half the potato slices, then another of half the onion. Pour in half the cream. Put half the remaining bacon on top and 4 more sage leaves. Use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top. Dot the sage with the rest of the butter, then bake in the oven for 20 minutes.

3. Cover the dish with foil and bake for a further 30 minutes. Using a skewer test to see if the potatoes are soft all through. If necessary, return to the oven, uncovered, for a further 5-10 minutes, making sure that the bacon and sage don’t burn.

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