Serves 4

• 250g streaky bacon, diced
• 2 tbsp Dijon mustard
• 5g fresh rosemary
• 2 tbsp butter, softened
• Ikg large floury potatoes
• Potato bread
• 1 cup cream
• 1 cup chicken stock
• Sea salt and black pepper

1 Preheat the oven to 180ºC. Sauté the bacon in a pan until crispy, add the mustard and rosemary and sauté for another minute. Remove and set aside. Peel and slice the potatoes on either a mandolin or with a sharp knife.
2 Grease an ovenproof dish with the butter, place a layer of potatoes on the base of the dish, top with a dollop of the bacon mixture and season well. Repeat until you have 4 layers.
3 Pour the cream and stock over, place the dish in the oven and bake for 1 hour.
4 To serve: Serve hot with a green salad.

Words: Justine Kiggen, Fairlady magazine
Image: Dawie Verwey