Creamy, cheesy and layered with smoked bacon, this dauphinoise potato recipe takes the classic dish to the next level. It makes a great side dish to accompany a Sunday roast and will certainly impress all the guests. Use Worcestershire Gold Cheddar for the ultimate cheese flavour.

Ready in: 1 hour 45 minutes

Serves: 6

Ingredients

500ml semi-skimmed milk
300ml double cream
2 garlic cloves
1 tbsp vegetable oil
200g smoked bacon
6 large potatoes
150g Worcestershire Gold Cheddar
Butter, to grease the dish

Method

Heat the oven to 180C and grease a shallow baking dish with butter.

Peel and thinly slice the potatoes. We recommend using a mandolin if you have one. Place the milk, cream, garlic and potatoes into a large saucepan and bring to the boil. Simmer for 2 minutes then remove from the heat and set aside to cool a little.

In a frying pan, heat the oil. Cut the bacon into lardons and add to the hot pan. Cook over medium heat for around 10 minutes, or until the bacon starts to turn crispy.

Remove the garlic cloves from the potatoes and discard. Grate the cheese and set a handful of this and the cooked bacon aside for later.

Use a slotted spoon to place some potatoes in the dish, covering the bottom. Spoon over some of the cream mixture, followed by a little grated Cheddar and some bacon. Season to your liking and repeat this step until all the potato has been used up. Pour over any remaining cream and scatter the remaining cheese over the top.

Cover with foil and cook in the oven for an hour. Remove the foil and bake for a further 30 minutes, until the potatoes are cooked through, and the topping is golden. Scatter the remaining bacon over the top for the final 5 minutes of cooking. Serve hot.

Ingredient of the Week – Worcestershire Gold Cheddar

Worcestershire Gold is a rich and creamy Cheddar, made in the heart of the county. A tasty Cheddar, it makes a great ingredient in cooking or enjoy on its own with crackers and chutney. Pop by our Deli counter to pick up a piece of this moreish Cheddar.