You will need
1 kg potatoes, peeled and sliced into rounds
2 t (10 ml) Ina Paarman’s Seasoned Sea Salt
1 cup (250 ml) fresh full cream milk
1 T (15 ml) olive oil
125 g streaky bacon
2 large onions, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
3 cloves garlic, thinly sliced
Ina Paarman’s Potato Spice
1 T (15 ml) fresh thyme leaves
1 cup (250 ml) mature cheddar, grated
2 T (30ml) butter, melted
250 g all butter puff pastry, shop bought or home made
a little milk or egg wash for brushing
Adjust the oven rack to the middle position and pre-heat the oven to 180°C.
Add the potatoes to a medium size saucepan. Season with Seasoned Sea Salt. Pour over milk, cover with baking paper, and a lid and simmer slowly for ± 15 minutes or until just cooled.
In a medium frying pan, warm the olive oil and cook the bacon until crisp.
Using a slotted spoon, transfer the cooked bacon to a plate.
In the same pan, cook the pre-seasoned onions for 3 minutes in the bacon fat then add the garlic. Remove from heat and stir in bacon.
Use a 22 cm ovenproof dish and layer half of the cooked potatoes in the dish. Season with Potato Spice, fresh thyme and grated cheese.
Add the bacon and sauteed onion mixture.
Finish pie filling off with the remaining potatoes and milk, season.
Melt the butter and drizzle over the top layer of potatoes.
Cover the pie with pastry (cut into strips or left whole) and brush pastry with milk or egg wash.
Place in the oven and bake until golden brown ± 40 minutes.