Creamy Potato Bake

Serves: to serve 6

Prep Time: 15 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 45 mins

3 lb - potatoes

2 - onions

½ pint - single cream (half-and-half)

½ cup - milk

- salt and pepper

4 rashers (slices) - bacon

3 oz - Cheddar cheese

Peel and thinly slice the potatoes and leave to stand in water for a few minutes to remove any excess starch. Peel, halve and thinly slice the onions. Roughly chop the bacon rashers (slices) and grate (shred) the cheese. Grease a 2.5 litre (4 pint) ovenproof dish with a little butter.
Heat the cream and milk together in a pan over low heat until heated right through (do not allow to boil). Arrange potato slices to cover the base of the greased oven proof dish dish and sprinkle with about half the onion. Season with salt and pepper to taste and pour over about half the milk and cream mixture. Continue layering with the remaining potato slices, onion, salt and pepper and cream mixture.
Cover the dish with foil and place on a baking tray in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for about 1 hour or until the potato is tender. Sprinkle the pieces of bacon over the potato bake then sprinkle with the grated cheese. Bake, uncovered, for a further 25-30 minutes or until golden brown and the potato is very tender.
Before serving, set aside for about 10 minutes to cool a little, since the inside will be extremely hot! Serve with Pork Chops or as part of a Roast Pork Dinner.