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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgThis 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.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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.
Make this recipe vegetarian, by omitting the bacon lardons and using vegetarian cheese. in place of the Parmigiano Reggiano.
Typical values per serving when made using specific products in recipe
Energy | 1,361kJ/ 329kcals |
---|---|
Fat | 29g |
Saturated Fat | 17g |
Carbohydrates | 6.5g |
Sugars | 2.3g |
Fibre | 0.8g |
Protein | 9.4g |
Salt | 1.1g |
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18p each est.Price per unit
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£2.80Price per unit
£14/kg0 added
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£21.20/kg0 added
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