Potatoes with Rosemary, Bacon and Cream

Name: Potatoes with Rosemary, Bacon and Cream
Ingredients: 700 g (1½ lb) potatoes, scrubbed and thinly sliced; 4 rashers of streaky bacon, de-rinded and cut into thin strips; 4 garlic cloves, thinly sliced; about 2 sprigs of fresh rosemary, or 1 tablespoon dried; about 2 sprigs of fresh rosemary, or 1 tablespoon dried; 300 ml (½ pint) single cream; about 50 g (2 oz) butter

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

This is a very good way to cook potatoes to go with plainly baked fish or chicken breasts. There is no need to peel the potatoes as long as they are smooth and thin-skinned.

Ingredients

700 g (1½ lb) potatoes, scrubbed and thinly sliced
4 rashers of streaky bacon, de-rinded and cut into thin s

Side dish
Gluten-free

Method

Layer the slices of potato in a buttered or oiled baking dish or tin, scattering the bacon, garlic and fragments of rosemary between the layers. Pour the cream over and dot with the butter. Lay a piece of foil or greaseproof paper over the top and cook in the oven at 200°C (400°F, gas mark 6) for 20 minutes. Remove the foil and cook for a further 20 minutes or until the top is golden brown and