Layered Potato Bake

Well the weather is cold again, so I was in need for more comfort food.....

Ingredients (for 6 servings)

1.5 kg potatoes Linda (or any other kind of waxy potato)
300 g onions
3 garlic cloves
bunch thyme
400g streaky bacon (sliced thin)
100 ml dry white wine
600 ml whipped cream
200 ml stock
1/2 to 1 teaspoon ground cinnamon
nutmeg
white pepper
salt

Method

Peel the potatoes and cut into 1 / 2 cm thick slices. Cut the onions into thin rings. Finely chop the garlic. Pick the thyme leaves from the stems. Cut the bacon slices.

Reduce the white reduce by half. Add Cream and the stock and boil up, season with cinnamon, nutmeg and pepper.

Line the bottom of a roasting tin with bacon slices.
Carry on with the potatoes, onion rings, garlic, thyme and bacon in layers until all ingredients are used up.
The top layer should consist of potatoes, bacon and thyme.
Sprinkle the potato stew with hot white wine cream.
Place the closed roasting tin in the preheated oven at 180 °C(gas 2-3, not recommended circulating air oven) to cook on the lowest rail for 1:45 hours.
Don’t remove the pot cover while cooking.

You can prepare the stew the previous day.
Cook it for only 1 hour. Put it in the hot oven the next day to finish cooking
for 1 hour at 180°C.

Enjoy with a nice glass of dry red or white wine....