Comfort food...
Ingredients - serves 4
200g bacon, chopped
1 onion, peeled & thinly sliced
1 tbsp olive oil
200g spinach, cooked
1 Capricorn goat’s cheese, chopped
25g freshly grated Parmesan
salt
4 medium potatoes, peeled & very thinly sliced
1 large clove garlic, crushed
250ml pot Riverford Organic Dairy cream
250ml Riverford Organic Dairy milk
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Method
1 Pre heat the oven to 180°C
Heat oil in a frying pan and cook bacon and onion for 5-8 minutes. Squeeze liquid from the cooked spinach, chop and add to the bacon. Set aside.
2 Heat milk and cream together with crushed garlic and some salt over a very gentle heat, slide in the thin potato slices, submerge as best you can and cook for 6 minutes - making sure they don’t stick to the bottom or discolour on top. Spread half the potato slices into an ovenproof dish followed by bacon/spinach and then chopped goat’s cheese. Top all with the remaining potato and sprinkle over with grated Parmesan.
3 Bake for 30-40 minutes to golden and check that potatoes are tender by inserting a skewer. Serve. |
