You will need
6 slices streaky bacon, cut into 2 cm pieces
1 T (15 ml) oil
1 large onion, halved and thinly sliced
2 t (10 ml) Ina Paarman’s Potato Spice
2 t (10 ml) fresh thyme stripped off the stems
2 cups (500 ml) water
2 x 25 g Ina Paarman’s Liquid Chicken Stock
1½ kg potatoes, peeled
2 T (30 ml) butter, cut into small pieces
1 cup (250 ml) fresh cream
Method
Adjust oven rack to lower-middle position and preheat oven to 180°C. Grease a medium ovenproof baking dish.
Cook bacon, with the oil in a large frying pan over medium heat until crisp. Using a slotted spoon, transfer bacon to a large mixing bowl. Return pan to medium heat and add onion seasoned with Potato Spice. Cook, stirring frequently, until onion is soft and golden.
Transfer onion to bacon in the bowl and add thyme. Add water and Chicken Stock to now empty pan and bring to simmer over medium-high heat, scraping bottom of pan to loosen any browned bits.
Slice potatoes thinly. Transfer to bowl with onion mixture and toss to combine with onions and bacon. Transfer to prepared baking dish. Carefully pour hot stock over potatoes. Dot surface evenly with butter. Gently pour cream over.
Bake, uncovered for 45 minutes – 1 hour until potatoes are tender and golden brown on the edges and all the liquid has been absorbed.
Garnish with fresh thyme.
