Recipe: Bacon and Potato Bake
This recipe has been modified from Adrian Richardson's recipe on Good Chef Bad Chef TV show Australia https://www.goodchefbadchef.com.au/
Serves 6-8
Time 45 minutes
Ingredients
4 slices thick
bacon, diced
½ cup chopped green part of spring onion
¼ cup chopped green garlic chives
¼ cup parsley, chopped
¼ cup chives, chopped
¼ cup dill, chopped
A few sprigs thyme, chopped
1kg potatoes, grated, washed, squeeze to dry
1 cup shredded cheese
3 large eggs
300ml whole lactose free milk
300ml lactose free cream
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Method
Peel and grate the potatoes, placing the grated potato into a
large bowl of water.
Rinse the potato until the water comes clear.
Working a handful at a time, squeeze out the excess water and place into the
bowl.
Preheat oven to 190°C.
In
a large frying pan, cook the bacon over medium heat until crispy and fat has
rendered. Add the onion and garlic to the pan and reduce heat to
medium low.
Cook until onion is soft and translucent, about 4 minutes. Then add the chopped
herbs and spring onions and stir.
In a large bowl, whisk together the eggs, milk, cream, olive oil and salt and pepper.
Add the grated potato carefully to the pan and mix together with the bacon, onion, garlic and herbs. Then pour in the eggs, milk and cream mixture and gently combine.
Place the potato mixture into a large, lined baking dish and top with shredded cheese.
Bake until golden brown, about 30-35 minutes.
Serve immediately.