The perfect sidekick to a Sunday roast or fish supper, this visual potato gratin is sure to be a hit. Starring crisp sliced potatoes, smoky bacon, sweet onions and fragrant thyme, it is a side dish with a difference.
- Preheat the oven to gas 6, 200°C, fan 180°C. Using a mandoline (see tip, right) or sharp knife, carefully slice the potatoes as thinly as possible.
- Heat the oil in a frying pan and cook the bacon for 2 mins, then stir in the onion and garlic and cook for another 5 mins, until the onion has softened.
- Spoon half the onion mix into a round ovenproof dish (roughly 1.5 litres). Arrange the potatoes on top of the onions, stacked on their edges in a spiral pattern. Spoon the remaining onions over the potatoes, pour over the stock, scatter over the thyme and season.
- Cover with foil and bake in the oven for 30 minutes, then remove the foil and bake for another 30 mins, until the potatoes are tender.
Tip: If using a mandoline, rest the slicer on a flat surface so that it doesn't wobble while you slice.
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