Layer the potatoes and onions together with the bacon in a casserole dish with the seasoning.
Pour over the béchamel sauce with a few chopped leaves of lovage and bake for
‘By the late 18th century potatoes had taken over from oats and barley as a staple diet because the land had been parcelled up into small acreage, not large enough to grow a cereal crop for a family, but large enough to grow sufficient potatoes to feed them after a fashion.’
Royal Irish Academy, 1834.
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