- Lots of large potatoes, sliced thinly
- 1 block of old cheddar, grated or thinly sliced
- 1 litre of milk
- Some fresh basil
- 2-3 red onions, cut however you want
- A bit of flour
- Almost a pack of bacon, diced
- Some feta cheese
- Butter for pan
In a big pan, begin cooking onions over a low heat until they’re soft. Add half the milk, and toss in all the cheddar cheese. Let it melt. If it’s soupy, add some flour slowly and whisk it in. Add milk and flour as you go, so you have lots of sauce, but keep a bit of milk for later. Toss some of the basil in there, as well as pepper or salt or anything else you might feel like.
Meanwhile, butter-up a big casserole dish and start layering the potatoes in sort of a spiral pattern, 2 or 3 slices deep. Pour in some of the sauce and onions so the potatoes are covered, but not swimming. Repeat that until you get to your second last layer, then toss on half the bacon and sauce. Add your final layer of potatoes and pour on the rest of the sauce. You don’t want to see the sauce right at the top, but if you tilt your dish you should be able to see it creeping up the sides. If not, add more milk.
Cover it and bake at 325 for about an hour, then take the lid off and increase heat to 375/400 for 10 mins or so to get the top brown.
They will be ready when they are soft, cheesy and crispy all in the same bite!