I’ve served it with a green salad, or wilted spinach or just peas. I always make sure mustard is on the table too.
- 2kg/4lb6½oz potatoes, sliced 4mm/ 1/8” thick
- 3 onions
- 6 carrots
- 670g/1lb7½oz bacon, roughly chopped
- 110g/4oz mature cheddar cheese, cubed
- 110g/4oz butter
- 110g/4oz flour
- 900ml/1½ pints of milk
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tsp salt
Oven dish roughly – 24cm/6½” x 31cm/12¼”
- Preheat the oven to 200°C/180°C fan/395°F/gas mark 6.
- Peel the onions and slice the potatoes, onions and carrots around 4mm/ 1/8” thick.
- Take your oven dish and using a third of the potatoes cover the bottom of the dish, overlapping each slice a little. Add a layer of half the onions and followed by a layer of half the carrots. Repeat with a third of the potatoes, and the remaining onions and carrots. Place all the bacon on top of the carrot. Then top with the remaining potato.
- Now you need to make a cheese sauce. In a largish saucepan, over a medium heat, melt the butter. Stir in the flour well. Cook the mixture for a about half a minute.
- Add a little milk and stir until the milk is combined with the butter and flour mixture. Add a little more milk, again stirring until it combines with the rest of the mixture. Continue to add the milk a little at a time and keep stirring until all the milk is combined and you have a smooth sauce.
- Add the cheese, both mustards, salt and pepper and stir well. Reduce the heat to low and keep on stirring occasionally until you again have a smooth sauce.
- Pour the now lump free sauce slowly over the potatoes. You need to get it all into the dish, so you might need to budge the potatoes a little to let the sauce through to the layers below.
- Once you have added all the cheese sauce, cover the dish in foil and, place in the preheated oven for two hours.
- Then remove the foil to allow the top to brown for about thirty minutes. Then serve with some greens.