Potato and bacon dauphinois with a rosti topping

Serves 4

What you’ll need:

  • 5 - 6 medium potatoes (a firm baking potato like Marfona works well)
  • 1 onion, finely chopped
  • 110g bacon lardons
  • 8 sage leaves, finely chopped
  • 110g strong mature Cheddar cheese, finely grated
  • 1 tbsp olive oil
  • 30g butter
  • 290ml double cream
  • 2 garlic cloves
  • Sea salt and black pepper

Method:

  1. Boil the potatoes, whole in their skins, for 10–12 minutes, cool and peel. Heat the oil in a frying pan; add the bacon lardons, cook for a couple of minutes, add the onion and fry for a further two minutes, remove from the heat, add the sage leaves and season with sea salt and black pepper.
  2. Grease a small ovenproof dish, thinly slice 3 potatoes and layer the potatoes with the onion and bacon mixture and a layer of grated cheese.
  3. Grate the remaining potato and crush the garlic cloves and mix into the double cream with sea salt and black pepper. Seal the dauphinois with the grated rosti topping, brush with melted butter and bake in the oven for 1 hour.

Tip: If the top starts to get too brown, loosely cover with foil for the remainder of cooking time.

Potato and bacon dauphinois with a rosti topping