1hr40
1KG Scotty Brand potatoes
250g bacon lardons
200g Gruyère
300g cream
150ml milk
3 crushed garlic cloves
1 sprinkle of nutmeg
Cracked black pepper
Preheat your oven to 150 °C on the fan setting.
Next, peel your Scotty Brand potatoes and slice them width ways into 1cm disks. Alternatively use a mandoline (but beware, these can take your fingertips without asking!)
Rinse your potatoes in a bowl of cold water to remove the starch and dry them thoroughly with a clean tea towel or kitchen paper.
Add your lardons to a frying pan on a high heat on the hob (no oil needed!) and fry these for 5-10 minutes until they start to become golden. Pop these in a bowl lined with kitchen paper to soak up all the excess oil.
Grate your Gruyère – don’t panic if some of it crumbles off, small chunks of gruyere are fine too.
In a large bowl add your cream, milk, nutmeg, crushed garlic cloves and lots and lots of cracked black pepper. Add your Scotty Brand potato disks to the creamy mixture.
Now it’s time to layer! In an oven proof casserole dish add a layer of Scotty Brand potato disks, then lardons and a scattering of grated gruyère. Repeat until you have no ingredients left, ensuring that the top is sprinkled with a generous amount of cheese.
Pour any of the excess garlicky, peppery cream mixture over the top of your casserole dish, letting it sink into the potatoes. You might like to add salt & pepper to the top too but remember the lardons will add a natural saltiness.
Pop your casserole dish in the oven to cook 1 ½ hours.
Take your dish out, let it cool on the side for 10 minutes and serve this delicious cheesy, bacony potato dish either on its own or as a luxury side.
Tuck in & Bon Appétit!
