Ingredients
Method
- Preheat oven to 180°C degrees.
- Lightly butter a small casserole or oven proof dish.
- Loosely pack half the potatoes in the bottom of the dish. Pour in half the potato leek and bacon soup. Season lightly and sprinkle with 2 of the sliced spring onions.
- Add another layer of potato’s (roughly arranged). Pour in the rest of the remaining soup.
- Carefully arrange the final layer of potatoes in a decorative overlapped pattern. Top with grated cheese.
- Bake covered with baking paper in the preheated oven for 20 minutes.
- Take the cover off. Sprinkle with bacon strips. Bake for another 20 minutes or until the potato is tender and cheese and bacon are golden brown.
- Serve warm sprinkled with the remaining sliced spring onion.
More about this recipe
Try this dish with sweet potato for a lower carb option, you can also parboil the potatoes to reduce the oven cooking time.
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