Cranstons Best Dry Cured Smoked Streaky Bacon, Cheddar & Tatie Bake
Butter, to grease baking dish
500ml full fat milk
300ml double cream
2 cloves garlic, crushed
2-3 sprigs fresh thyme
250g Cranstons Best Dry Cured Smoked Streaky Bacon cut into pieces
8 large potatoes (about 1kg) washed and thinly sliced
150g mature cheddar
Heat oven to 160C/gas 4 and butter a shallow baking dish (we used a 20x30cm enamel tin). Combine milk, cream, garlic and thyme in a large saucepan. Carefully add potatoes and bring to a gentle simmer, stirring gently to stop the potatoes sticking to the bottom. Cook for approx. 5 mins then take off the heat.
Cook bacon pieces in a frying pan on a medium heat until golden and crispy.
Layer the potatoes into the buttered baking dish, pouring over enough cream mixture to cover each layer and adding some of the cheddar and crispy bacon (keep some for finishing later). Season to taste and continue layering the ingredients. Top with the remaining cream.
Cover with foil and cook in the oven for about 1 hour. Remove foil and cook for another 30-40 minutes until potato is cooked through. Top with reaming cheese, bacon and a spring of thyme for the last 10 minutes of cooking.
Remove from oven, let it sit for 10 minutes before serving. Serve on it’s own or alongside a slow roast joint.