Slow cooked potatoes layered with Emmental cheese and wrapped in streaky bacon.
1kg Maris Piper Potatoes
20 slices Streaky Bacon
1 Chicken Stock Pot, dissolved in 150ml boiling water
1 Medium Brown Onion
3 slices Emmental Cheese
30g Salted Butter
1 tsp. Dried Thyme
Salt and Black Pepper
1 x 19cm Cake Tin
Peel and thinly slice the potatoes
Peel and thinly slice the onion
Put the stock into a large bowl, add the salt and pepper and thyme
Put in the potatoes and onions and mix well – leave them to soak while you line the tin with the bacon
Stretch out the bacon slices using the back of a knife
Line the sides and base of the tin, slightly overlapping, letting any excess drape over the sides
Divide the potato and onion mix into four
Put one layer of potato on top of the bacon, then add a slice of cheese
Repeat with the remaining potato and cheese
Dot the last layer of potatoes with the butter
Drizzle over any remaining stock, then fold over the bits of bacon from the sides and use the remaing bacon to cover the top
Place some tin foil over
Put the cake tin on a baking tray and bake in the oven for 80 mins
Remove the tin foil and cook another 10 mins
Allow to rest for 10 mins and then gently remove from the tin and cut into slices
