Proper Potato Bake

• porties: 8
• actieve tijd: 40 minutes
• totale tijd: 2.5 hours

Ingrediënten

1-1.5kg potato's, peeled and sliced

3 tablespoons butter

3 tablespoons plain flour

2 cups milk

500g shredded cheese (measure with your heart honestly)

1 tablespoon Dijon mustard

300g chopped bacon

1 brown onion, diced

Instructies

1a. Put butter into a pot to melt. Once melted, add flour and milk slowly as you stir vigoursly until all milk it combined to become a smooth white sauce. Can add more milk if needed, consistency should be that of warm custard.

1b. PREHEAT YA OVEN TO 185 DEGREES CELSIUS

2. Add two to three handfuls of shredded cheese to sauce and turn off heat. Add Dijon mustard. Stir through till combined. Add salt, pepper and paprika to taste. Add more cheese if it needs it.

3. Cook bacon till fat renders, then cook onion in bacon fat till soft/starting to crisp.

4. Put a thin layer of cheese sauce on bottom of casserole pan. Then begin layering like lasagna in this order: potato's, bacon/onion mix, gentle sprinkle of cheese, then thin layer of cheese sauce. You want about half the sauce left to pour on-top when dish is full.

5. Pour remaining cheese sauce over everything in pan, then top with cheese. Cover with tin foil gently (so that the cheese doesn't stick to the foil).

6. Bake in oven for 50 minutes. Then remove foil and bake for a further 20.

7. Remove when potato is cooked through, let sit for 10 minutes before serving.

Notities

When adding cheese to sauce, aim for cheese to be as close to room temp as possible to prevent the sauce splitting