from Louise Davies
Lou’s Cheesy Bacon Onion & Mushroom Bake
(or make it Vegetarian – see below)
1 tsp vegetable oil
8 oz smoked bacon lardons or smoked bacon
2 large onions, sliced
8 oz mushrooms, quartered
3 lb potatoes, sliced (enough to cover base and top layer of your dish)
2 oz plain flour
2 oz butter
1 pint milk
4 oz mature cheddar cheese, grated
1 tsp mustard powder
1 packet of plain salted crisps, crushed
1 oz mature cheddar cheese, grated
Heat oven to 200c/180c fan
Heat the oil in a pan and fry the bacon for 5 minutes until just starting to crisp
Add the onions and mushrooms and sizzle until soft and golden.
Meanwhile tip the potatoes into a large pan of water (add a little salt if preferred) and bring to a gentle boil and cook for 6-7 minutes until tender, drain thoroughly.
Make the cheese sauce by melting the butter in a pan and add the four and mustard to make a roux then add the milk, stir until it thickens and then add the grated cheese until it melts.
In a gratin dish layer the base with potatoes then place in the bacon, mushroom and onions and pour over half the cheese sauce, top with the remainder of the potatoes and then the other half of the sauce.
Finally sprinkle over the 1 oz of grated cheese and the crushed crisps.
Bake in oven for 30 minutes.
Can be served with vegetables or a crisp green salad.
Take out the bacon and replace with cauliflower florets (which can be cooked with the potatoes)
Serve bacon/gammon separately for those meat eaters!