Potato Casserole

My dad's own recipe - like an rustic version of potato dauphanoise. Best eaten on a winters night. Bacon can be removed to make it vegetarian.
- Ready In:
- 1hr
- Serves:
- Units:
3
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ingredients
- 2 kg potatoes, large waxy
- 250 ml cream
- 3 cups cheddar cheese, grated
- salt and pepper
- 400 g bacon, diced
- 1 teaspoon paprika
directions
- Pre-heat oven to 200C, grease a large casserole dish.
- Peel and slice potatoes using a mandolin into a bowl of water.Layer potatoes on the bottom of the casserole dish until covered and add 1/3 of the cheese and 1/3 of the cream. Sprinkle bacon across the top.
- Add a second layer of potato, cheese, cream and bacon.
- Repeat until casserole dish is full to the top.
- Sprinkle cheese on top and add salt and pepper to taste, sprinkle the paprika across the top.
- Cook for 30-45 minutes or until potatoes are cooked through and top is golden brown.
- Serve hot.
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@mortarandpestle
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@mortarandpestle
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"My dad's own recipe - like an rustic version of potato dauphanoise. Best eaten on a winters night. Bacon can be removed to make it vegetarian."
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I have been making a dish very close to this one for many years. This one is very good, but in my experience, some chopped onions (yellow or green) and a few dashes of either Tobasco Sauce or flaked red peppers do it wonders! I brown the onions before using in the recipe, and sometimes do the whole thing in the skillet, covering near the end to steam.Reply
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This was good. It needs spices or something, as we felt it was a bit bland. Perhaps some garlic and onion powder next time. Also, I made half the recipe (using Yukon Gold potatoes) and got 6 large servings. Great recipe that's easy to put together, it just needs some tweeking. Thanks for sharing it. :)Reply
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