A simple dish that only takes 45 minutes to prepare, 30 minutes to cook, and 1 minute to eat!
You will need:
Preparation and cooking:
Peel the spuds, chop the big ones up (so that they’ll all fit in the pot) and then add them to a pot filled with slightly salted water. Bring them to the boil, reduce heat and continue to simmer. You’ll know they’re done when you gently prod them with the top of a blunt knife . Don’t cook them fully as they’ll be going into the oven soon after. They take about 15 minutes in total. While the spuds are cooking, chop up the rashers into small pieces and grate some cheese (enough to cover the top of the dish). If using the sauce mix, follow the instructions as per the packet and start making this just before spuds are ready. When the spuds are done, drain them and leave them aside to cool down a bit (5 minutes). When they’ve cooled down, begin slicing them up and placing them on the base of the dish:
Follow this layer of spuds with a layer of rashers and then another layer of spuds. Then, pour the sauce (or cream) over the the potato bake and then finally top it off with a layer of grated cheese. Place in a preheated oven (200c/400f/Gas mark 6), for 30 minutes and voila! delicious, scrumptious potato bake. Mmmmmmmm