Recipe by Sackville
This is one of those dishes that fills you up quickly with minimal expense and fuss. The quantities given are for one person -- just multiply as necessary to feed the whole family.
Top Review by PanNan
We made this as a side dish for the family, so I doubled the recipe. The bacon, sage and stock gave the potatoes a nice flavor. I didn't completely cover the potatoes and some of the stock also cooked away, so the top came out lightly browned and crisped, but there was still plenty of flavorful liquid in the bottom. In fact, I believe I will use a little less stock next time - we enjoyed the crispy part more than the soft part in liquid. Thanks for sharing this recipe. We enjoyed it.
Directions See How It's Made
- Preheat the oven to 180 C or 350 degrees F.
- If you don't like the skin, peel the potatoes, but I like to leave it on.
- Either way, slice them fairly thinly.
- Warm enough oil to cover the bottom of a frying pan, then fry the sliced potatoes in it just long enough to colour them slightly on both sides.
- Lift them out and set them on paper towels.
- Generously butter a shallow baking dish or roasting tin.
- Cut the bacon into bite-sized pieces.
- Layer the potatoes in the buttered dish, scattering the bacon, sage and some salt and pepper inbetween the layers.
- Dot the surface with some knobs of butter, then pour over enough stock to cover.
- Bake in the preheated oven for about an hour or until the potatoes are soft.