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  • Seasonal local food recipe No.353 – Onion, bacon and potato hotpot

    Posted on February 26th, 2017 Janet No comments

    This straightforward dish from the late Jocasta Innes’ classic The Pauper’s Cookbook is recommended by one of Camel CSA‘s members. The recipe became a favourite when she was a student. Serve with the sprouting broccoli or kale in this week’s veg boxes.

    Serves 4

    Preparation time: 20 minutes
    Cooking time: 2 hours

    Ingredients
    50g butter
    50g plain flour
    600ml milk
    sea salt and ground black pepper
    grated nutmeg (optional)
    4 large onions, peeled and very thinly sliced
    4 large potatoes, peeled and very thinly sliced
    125-150g bacon, rind removed, cut into strips

    Method
    Preheat the oven to 200°C/Gas 6). Make a white sauce by melting the butter on a low heat in a small pan, stir in the flour and gradually whisk in the milk.  Bring to the boil stirring all the while, once smooth and thick, reduce the heat to a very low simmer, add the seasoning and nutmeg and leave it ticking over while you prepare the rest of the ingredients. 

    Grease a casserole dish and build up in layers of onion, potatoes and bacon bits, ending with potatoes  Pour the white sauce ovver the top and jiggle well to distribute the sauce evenly. Cover and bake for 1 hour at 200°C/Gas 6), uncover and reduce to 180°C/Gas 4) and cook for 1 final hour.Serve with winter vegetables such as broccoli, sprouts, kale or cabbage.