Directions
- 1Peel and slice the potatoes using a mandoline.
- 2Cook the bacon until crispy, then remove and set aside.
- 3In the same pan, sauté diced onions with salt and pepper until translucent.
- 4Add minced garlic to the onions.
- 5Make the béchamel sauce by adding flour and milk to the pan, whisking until thickened. Add more milk than usual as the sauce will thicken further in the oven. Stir in chopped bacon.
- 6Layer potatoes and béchamel sauce in a baking dish.
- 7Cover the dish with aluminum foil.
- 8Bake the potato bake until cooked through. Add cheese on top and broil until golden brown and melted.
- 9Let the potato bake sit for 5-10 minutes before cutting into it to prevent it from becoming too sloppy.
Ingredients
- 4 potatoes
- 250 g streaky bacon
- 1 tbsp butter
- 1 brown onion
- 4 garlic cloves
- 2 tbsp flour
- 500 ml milk
- 0 salt
- 0 pepper
- 0 cheese
Equipment
mandolinefrying panbaking dishaluminum foilwhisk
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