Onion, bacon and potato hotpot

Jocasta Innes; brilliant author of 'The Pauper's cookbook ' and 'The country kitchen' amongst others, says that if she only ever cooked three recipes for the rest of her life, this would be one of them.

I wonder what the other two would be?

Onion, bacon and potato hotpot

Reheated the second day, with beetroot and lamb casserole
Servings:	Serves 4
Calories per serving:	1918
Ready in:	2 hours 20 minutes
Prep. time:	10 minutes
Cook time:	2 hours 10 minutes
Difficulty:
Recipe author:	Chef
First published:	19th January 2013

Best recipe review What a beaut! 5/5 Simple, and tasty Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50 g (2oz) butter
• 50 g (2 oz) plain flour
• 600 ml (1 pint) milk
• sea salt and freshly ground black pepper
• Freshly grated nutmeg (optional)
• 4 large onions, peeled and very thinly sliced
• 4 large potatoes, peeled and very thinly sliced
• 125 - 225 g (4-8oz) bacon rashers, rind removed and cut into strips

Mise en place

• Preheat the oven to 200° C (400° F - gas 6)
• Use a food processor to quickly and thinly slice the potatoes and onions.

Method

1. Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk
2. Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients.
3. Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes
4. Pour the white sauce over the top and jiggle well to distribute the sauce evenly
5. Cover and bake for 1 hour at 200° C (400° F - gas 6), uncover and reduce to 180° C (350° F - gas 4) and cook for 1 final hour

• 

  Onion, bacon and potato hotpot

• 

  It tasted way better than it looks here!

Serving suggestions

Serve with winter vegetables such a as squashes, sprouts, cabbage or even bok choy.

Variations

I use about 100g of my home smoked bacon in this. It's quite strongly flavoured and getting valuable too, now we are getting to the last of it!

Add a few tablespoons of strong cheese to the white sauce for a nice cheesy variation.

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