Cheese & bacon Hasselback potato bake

Name: Cheese & bacon Hasselback potato bake
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 1 h 50 min
Yield: 8
Ingredients: 10 g butter, softened; 1 onion, thinly sliced; 200 g pack Essential Smoked Bacon Lardons; 1½ kg Essential Charlotte Potatoes, washed; 2 clove/s garlic, crushed; 25 g Parmigiano Reggiano, finely grated; 300 ml tub Essential Double Cream; 1 tbsp thyme leaves, plus extra sprigs to garnish (optional); ½ tsp sea salt flakes; 270 g pack Essential Italian Mozzarella, drained and roughly torn

This easy bake is soft and gooey underneath, and wonderfully golden on top. Perfect as a side or with a green salad for something more substantial.

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Vogue and Spencer on episode 18, season 2 of Dish, the Waitrose podcast. It was served alongside this rosemary lamb chops with bean salad.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(1) Rate this recipe

Serves8
CourseSide
Prepare15 mins
Cook1 hr 35 mins
Total time1 hr 50 mins

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Ingredients

10g butter, softened
1 onion, thinly sliced
200g pack Essential Smoked Bacon Lardons
1½kg Essential Charlotte Potatoes, washed
2 clove/s garlic, crushed
25g Parmigiano Reggiano, finely grated
300ml tub Essential Double Cream
1 tbsp thyme leaves, plus extra sprigs to garnish (optional)
½ tsp sea salt flakes
270g pack Essential Italian Mozzarella, drained and roughly torn

Method

Preheat the oven to 200ºC, gas mark 6. Grease a shallow 30cm round cast iron or ovenproof dish (or a 30x25cm roasting tin) with the butter and set aside. Place the onion and bacon into a cold, dry frying pan and cook over a medium heat for 10 minutes, stirring occasionally, until the bacon is crisp and the onion soft. Remove to a large bowl and leave to cool slightly.
Meanwhile, place the potatoes one at a time, between the handles of two wooden spoons or chopsticks. Using a sharp knife with a thin blade, cut all the way along the potato into thin vertical slices (about 2-3mm thick) without cutting all the way through – the spoon handles/chopsticks will help achieve this – so the slices are still attached at the base. Repeat with all the potatoes.
Mix the bacon and onion in the bowl with the garlic, parmesan, cream, thyme and salt. Season with black pepper. Tip into the prepared dish, then put the potatoes on top, turning them in the cream mixture until well coated.
Position the potatoes, cut-sides up, in a single tightly packed layer. Cover with foil and bake for 1 hour, then remove the foil and cook for another 20-25 minutes, pushing the mozzarella in between the potatoes for the last 10 minutes, until golden and bubbling. Remove and leave to rest for 5-10 minutes before serving scattered with extra thyme, if using.