This is a deliciously mouth watering potato, cheese and onion casserole type dish. Apples add a touch of sweetness and bacon gives a little extra flavour. The dish can be served as an accompaniment to meat and fish dishes of all kinds. Sprinkled with cheese and ground black pepper, this is perfect way to jazz up your plain, every day potatoes and turn them into a tasty side dish.
- A little butter or vegetable oil for greasing
- 750g potatoes, peeled and thinly sliced
- 2 onions, sliced
- 2 medium cooking apples, peeled, cored and sliced
- 225g unsmoked back or streaky bacon rashers, rind removed and cut into pieces
- 225g mature Cheddar cheese, grated
- 1 tsp mixed dried herbs
- Salt and freshly ground black pepper
- 150ml dry cider
Preheat oven to 160⁰C/325⁰F/Fan 140⁰C/Gas Mark 3. Grease a 1.75 litre shallow ovenproof dish with butter or oil.
Arrange layers of the potatoes, onions, apples, bacon and half the cheese in the dish, sprinkling on the herbs and seasoning as you go. Make sure you finish with a layer of potatoes on the top. Sprinkle on the remaining cheese.
Pour the cider over the top then cover with a lid or foil. Bake for about 1 ½ hours.
Remove the lid and increase the oven temperature to 190⁰C/375⁰F/Fan 170⁰C/Gas Mark 5.
Cook for a further 30 minutes until golden brown.
Top tip for making West country potato hotpot
This dish reheats very well if you have any leftover.