You may also like
Categories:Viewed: 34 - Published at: 6 years ago
Ingredients
- 2 12 lbs potatoes, peeled
- 6 -8 slices bacon
- 1 pint milk
- 1 ounce butter
- 1 ounce flour
- 4 ounces sharp cheddar cheese
- 12 cup mushroom, chopped
- 2 tablespoons fresh parsley, parsley
- 1 pinch paprika
- 1 pinch nutmeg
- salt
- pepper
Method
- Preheat oven to 350 degrees.
- Chop the potatoes into bitesize chunks and cook in salted water until tender.
- Drain the potatoes and put them into a casserole dish that is large enough so that the potato layer stops a good inch from the top of the dish.
- Chop the bacon into small pieces and cook these using your favourite method (any juices may be added to the sauce).
- Sprinkle over the potatoes.
- Melt the butter in a saucepan.
- Stir in the flour.
- Add the milk gradually, stirring all the time.
- Cook, still stirring, until the sauce has thickened.
- Add the chopped mushrooms to the sauce along with paprika, nutmeg and pepper to taste, and leave to cook, over a low heat, for 2-3 minutes.
- Chop the cheese into small chunks (or grate it) and add to the sauce.
- Stir until all the cheese has melted.
- Taste the sauce and add salt to taste (remember the potatoes are already salted and if using smoked bacon/gammon that this is salty).
- Pour the sauce over the potatoes/bacon making sure that all the potatoes are covered.
- Cook in the oven, uncovered, at 350 degrees for 20-30 miutes until bubbling and starting to brown.
