I was given this recipe when I left home, simple and satisfying during the colder weather and gluten free too!
If you have a mandolin this is the perfect excuse to use it, just watch your fingers and use the guard if you have one.
I can’t pretend it’s healthy but maybe serve it with lots of greens to counteract the bacon and cheese.
Consider only seasoning with pepper depending on how salty your bacon is.
6 medium potatoes, peeled and finely sliced
1 large onion, peeled and finely sliced
500g bacon rashers, chopped up
250g Cheddar cheese, sliced or grated
salt and pepper
Preheat the oven to 180degrees Centigrade, lightly grease a deep oven proof dish.
Finely slice the potatoes and set aside.
Finely slice the onions, set aside.
Chop the bacon and set aside.
Place a quarter of the bacon into the prepared dish.
Top with onions followed by potatoes.
Sprinkle or place a quarter of the grated or sliced cheese over the top, season with pepper.
Repeat a further three times with the final layer being cheese.
Cover and bake for 1 1/2-2hours until the potatoes are cooked.