Ingredients
1.5kg desiree or pontiac potatoes
peeled and sliced in 1.5cm thickness
50g butter
3 tblsp plain flour
500ml milk
2 tblsp French onion soup mix
1½ cups grated tasty cheese
3 shortcut bacon
diced
0.5 leek
diced (approximately 1/4 cup)
Allergy Advice
Contains Dairy
Contains Gluten
Contains Soy
Equipment
- 1 microwave or steamer
- 1 baking dish or loaf pan
- 1 medium sized saucepan
- 1 fork
Instructions
- Preheat oven to 200c.
- Steam potatoes either in the microwave until cooked, but not mushy. (i.e. you should just be able to pierce with a fork – microwave approx 10 minutes, steam approx 15 minutes). Set aside.
- Grease a small baking dish or loaf pan.
- Place a medium sized saucepan on the stove and melt butter over a moderate heat setting. Add flour and mix in the butter, stir constantly as it will thicken to an almost dough (roux) immediately and keep milk on standby.
- Add milk gradually and allow to thicken before adding more milk.
- Continue to add milk, stir and thicken, until all milk is added.
- Stir the french onion soup mix into the thickened sauce mix, take off the heat and stir through 1/2 of your grated cheese. Set aside.
- Layer half the potatoes on the bottom of baking dish, then add leek, another 1/4 of the cheese, and half the bacon with half the sauce.
- Layer the remaining potatoes, sauce and sprinkle with remaining cheese on top and then the remaining bacon.
- Bake in the oven for 20 minutes.
Notes
Tip
Don’t waste! Leftovers can be consumed cold as a yummy potato salad.
Variation
You can make this up to 2 days ahead, bake initially covered with aluminium foil. Refrigerate or freeze and then reheat after removing foil.
Storage
This recipe is freezer friendly and can be frozen for up to 1 month.
