Bacon And Red Leicester Dauphinoise Potatoes

Bacon And Leek Red Leicester Dauphinoise Potatoes
  • 6 servings
  • 30 minutes to prepare
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Ingredients

  • 8 rashers smoked streaky bacon, cut into small pieces
  • 800g Maris Piper potatoes, peeled and sliced
  • 500ml double cream
  • 1tbsp plain flour
  • 4 garlic cloves, crushed
  • 1tsp salt
  • 1tsp freshly ground pepper
  • 200g Red Leicester cheese, grated

Instructions

Method:

  1. Preheat the oven to 160°c / 140°c Fan / 320°F/ Gas Mark 3.
  2. Dry fry the bacon pieces in a frying pan until golden.
  3. Place the sliced potatoes, double cream, plain flour, garlic, salt and pepper into a bowl, mix well and then place 1/3 of the mix in an oven proof dish, top with half of the diced bacon and 1/3 of the cheese.
  4. Repeat the process and then finish with the last of the potatoes.
  5. You will still have some cheese left to add to the top once the dauphinoise are almost fully cooked.
  6. Bake the dauphinoise in the oven for 45 minutes then add the remaining cheese and cook for a further 15 minutes.

Chef’s Tip:
This dish is also delicious using celeriac instead of potatoes, simply swap out the potatoes and follow the same method.

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