Potato and Bacon au Gratin

Ingredients (serves 6)

• 250g bacon rashers, rind and excess fat trimmed, coarsely chopped
• Melted butter, to grease
• 850g desiree potatoes, unpeeled, thinly sliced crossways
• 6 green shallots, ends trimmed, thinly sliced
• 80g (1 cup) coarsely grated cheddar
• 250ml (1 cup) thin cream
• 125ml (1/2 cup) chicken stock
• 2 tsp Dijon mustard
• Salt & freshly ground black pepper

Method

1. Place the bacon on a heatproof, microwave-safe plate between 2 sheets of paper towel. Cook on High/800watts/100% for 5-6 minutes or until brown. Remove the bacon from the microwave and set aside for 5 minutes to cool slightly.
2. Brush a heatproof, microwave-safe square 23cm (base measurement) ceramic dish with melted butter to lightly grease. Arrange half the potato slices over the base of the prepared dish. Cover with 2 sheets of damp paper towel and cook on High/800watts/100% for 4 minutes. Remove the paper towel and sprinkle with half the bacon, half the green shallots and half the cheese.
3. Place the remaining potato slices on a heatproof, microwave-safe plate. Cover with 2 sheets of damp paper towel and cook on High/800watts/100% for 4 minutes. Remove from microwave and discard the paper towel. Use an egg lifter to arrange the potato slices in a single layer over the cheese in the prepared dish. Top with the remaining bacon and green shallots.
4. Combine the cream, stock and mustard in a jug. Season with salt and pepper. Pour over the potato mixture. Cook, uncovered, on Medium/500watts/50% for 6-8 minutes or until the potato is tender when tested with a skewer.
5. Preheat grill on medium-high. Sprinkle top of gratin with the remaining cheese and cook under preheated grill for 2-3 minutes or until the cheese melts and is golden. Serve immediately.