2 rashers lean smoked bacon, chopped
1 large leek, washed and sliced
600g potatoes such as Maris pipers, scrubbed then thinly sliced
1 medium red onion, peeled and sliced
50g grated cheddar cheese
2 tbsp. freshly chopped parsley or 1 tsp dried parsley
black pepper for seasoning
Melt half of the butter in a 27cm ovenproof frying pan, and gently fry the bacon and leeks for 3-4 minutes until the leeks have softened. Remove from the pan with a slotted spoon and set aside on a plate.
Remove the pan from the heat and arrange a layer of potatoes in the bottom of the pan, then a layer of onions, a layer of bacon and leeks followed by a sprinkling of cheese and parsley. Season with pepper then repeat finishing with a layer of potatoes.
Cut the remaining butter into small pieces and dot over the top layer then cover the pan with a tight fitting lid or foil and cook over a gentle heat for 25-30 minutes or until potatoes are tender.
Remove the lid and place the pan under a hot grill for 3 -4 minutes to brown.
Serve directly from the pan or loosen the edges of the pan haggerty from the frying pan with a heatproof spatula and turn out onto a plate and serve in wedges.
Leftover boiled potatoes could be sliced and used, just reduce the cooking time by one third.
Leave out the bacon for a vegetarian version and for vegans replace the cheese with a vegan cheese.
Freezing and Storage Tips
This dish is best eaten fresh, however, once cooled, leftovers can be stored in the fridge for up to two days or frozen immediately. This dish can then be eaten cold or reheated until piping hot. If using from frozen, defrost in the fridge, use within 24 hours and reheat until piping hot throughout.