Bacon & Potato Hotpot
Ingredients
- 800g potatoes
- 2 tbsp butter
- 250g cooking bacon
- 3 onions, finely chopped
- ½ white cabbage, sliced
- 3 cloves garlic, crushed
- 600ml vegetable stock
- 100g cheddar, grated
Method
1. Preheat the oven to 190°C.
2. Chop the potatoes into thin discs approx 2-3mm wide and set to one side.
3. Heat up the butter over a medium heat and fry the bacon for a few minutes, before adding in the onions and cabbage.
4. Fry for a further 5 minutes.
5. Add in the garlic and cook for another minute.
6. Now assemble the hotpot by placing a layer of potatoes in the bottom of a shallow casserole dish.
7. Add in a large spoonful of the bacon, onion and cabbage mixture – evenly spreading it over the potatoes.
8. Carry on alternatively layering the bacon mixture and the potatoes, finishing with a layer of potatoes.
9. Pour the stock over the dish. After 30 minutes check to see if you need to add a little more stock.
10. When the potatoes have cooked through and are starting to go golden, take the casserole dish out of the oven and sprinkle the cheese over the top.
11. Pop it back in the oven for another 15 minutes until the cheese has melted and is bubbling.
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