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Creamy scalloped potatoes with Parmesan and bacon
These creamy scalloped potatoes with Parmesan and bacon are the ultimate comfort food. Serve as a main with a side salad or as a holiday side dish.
Lucy Parissi | Supergolden Bakes
| 2lbs Albert Bartlett rooster potatoes
| 2 1/2 cups double
large garlic clove
peeled and sliced in half
| 7oz smoked lardons
salt and freshly ground pepper to season
chopped chives to garnish
Preheat your oven to 160C (320F). Rub the garlic around the sides and base of a 25cm (9in) ovenproof dish and then spread the butter over the dish.
Fry the lardons in a non-stick pan for 5 minutes. Set aside.
Rinse and dry the potatoes but keep their skin on. Use a mandolin or a sharp knife to slice them into thin layers.
Layer the potatoes over the dish, seasoning with salt and pepper and adding 1 tablespoon of grated Parmesan and a scattering of lardons between each layer.
Mince the garlic you used to rub on the dish. Use the same frying pan you used for the bacon (no need to clean) to heat the cream until just below boiling point. Stir in the garlic.
Carefully pour the hot cream over the potatoes and add a final sprinkling of Parmesan.
Cook for 1 hour and 30 mins and then check the potatoes are soft by piercing through the layers with a sharp knife. Continue cooking for another 15 minutes if not, covering the dish with some foil.
Scatter with with finely chopped chives and serve hot.