I love quiche and potato bake and this dish is combining the two.
Omg a marriage made in heaven

• Prep time 20m
• Cook 1h 10m
• Serves 8

Recipe by Taste

Ingredients

• 6 rashers streaky bacon (200g), chopped
• 4 eggs
• 300ml thickened cream
• 1.2kg potatoes, peeled, thinly sliced (about 3mm)
• 120g (1 1/2 cups) grated tasty cheese

Method

• Step 1
  Preheat oven to 200C/180C fan forced.
• Step 2
  Place the 6 rashers streaky bacon (200g), chopped in a 22cm (base) ovenproof cast iron or heavy-based frying pan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until golden and the fat has rendered. Use a slotted spoon to transfer bacon to a plate. Use a pastry brush to brush bacon fat up the edge of the pan.
• Step 3
  Whisk the 4 eggs and 300ml thickened cream together in a jug. Arrange a layer of 1.2kg potatoes, peeled, thinly sliced (about 3mm) slices, overlapping slightly, around the edge of the pan. Make another layer in a circular pattern, overlapping slightly, over the base of the pan. Pour over one-third of the cream mixture. Sprinkle with one-third of the bacon and 1/3 cup of 120g (1 1/2 cups) grated tasty cheese. Season. Repeat with the remaining two-thirds of the potato, cream mixture and bacon and 2/3 cup of cheese, finishing with a layer of cheese.
• Step 4
  Cover pan tightly with foil. Bake for about 45 minutes or until potato is tender when pierced with a skewer. Remove foil, sprinkle with remaining 1/2 cup cheese and bake for a further 15 minutes or until golden.
• Step 5
  Cool for 15 minutes. Run a butterknife around the edge of the pan to loosen, then cut into wedges to serve.

 

[Jo Piper3]

Sounds wonderful! Thank you.