1000 g, peeled and thinly sliced
2 large, thinly sliced
Vegetable stock cube(s)
2 cube(s), 1L
Bacon medallions, raw
- Preheat the oven to 190°C, fan 170°C, gas mark 5.
- Arrange the potato and onion slices in alternate layers in a 2.5 litre baking dish or casserole dish, seasoning each layer as you go, and finishing with a layer of potatoes. Pour the stock over the potato and onion slices.
- Transfer to the oven and bake, uncovered, for 1 hour, or until the potatoes are tender. Arrange the bacon slices and thyme sprigs on top of the hotpot and bake for another 15 minutes. The top layer of the potatoes and the bacon should be crisp.
- Divide between 4 warmed plates and serve.