Sage And Potato Gratin With Bacon And Onions

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 kg medium salad potatoes, peeled (a waxy type of potato)
• 30 g unsalted butter
• 1 small onion, halved and thinly sliced
• 300 ml double cream
• 400 g smoked rindless streaky bacon
• 12 -18 sage leaves

Recipe

• 1 put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
• 2 cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
• 3 (they should be not quite cooked).
• 4 drain well and slice as thinly as possible.
• 5 melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
• 6 preheat the oven to 200*c 425*f.
• 7 put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
• 8 arrange one third of the bacon in a large baking dish, greased with butter.
• 9 put 4 sage leaves on top.
• 10 add a layer of half the potato slices, then another of half the onion.
• 11 pour inhalf the cream.
• 12 put half the remaining bacon on top and 4 more sage leaves.
• 13 use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
• 14 dot the sage with the rest of the butter.
• 15 bake in the oven for 20 minutes.
• 16 cover the dish with foil and bake for a further 30 minutes.
• 17 using a skewer, test to see if the potatoes are soft all through.
• 18 if necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.