Ingredients
- 250g Primo Bacon Shortcut Rindless
- 1kg Red Jacket potatoes, unpeeled, quartered
- 2 red onions, halved, each half cut into 3 wedges
- 80g piece blue cheese (King Island Dairy brand), chopped
- Salt & freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 160ml (2/3 cup) thickened cream
- 160ml (2/3 cup) Massel chicken style liquid stock
Directions
- Step 1
Preheat oven to 190°C. Use a sharp knife to cut each bacon rasher, crossways, into 1cm-thick slices.
- Step 2
Combine the potatoes, onions, bacon and half the blue cheese in a large bowl. Season with salt and pepper. Spoon into a rectangular or square 2.5L (10-cup capacity) ovenproof baking dish. Sprinkle over the thyme leaves.
- Step 3
Use a fork to whisk together cream and chicken stock in a jug, and pour over the potatoes. Sprinkle with remaining blue cheese. Cook, uncovered, in preheated oven for 1 hour 20 minutes or until golden brown. Serve immediately.
Serving size: 6
Recipe courtesy of taste.com.au