Preheat Oven to 180 Degrees Celcius, baking option (Both elements open)
Preheat Oven to 180 Degrees Celcius, baking option (Both elements open)
In a medium sized pot, add warm water halfway, and add the potatoes. Boil for 7-10 minutes.
Drain the water, add cold water and a tray of ice to give the potatoes an ice bath for about 10 minutes until cooled.
Using a dry cloth, pat dry the potatoes, and using a peeler, peel the skin off.
Using a sharp knife, slice the potatoes into very thin slices, the thinnest possible size.
Layer the Slices into an oven safe casserole dish or deep pan and set aside.
The white sauce:- In a saucepan, add butter, garlic, and onions and place over medium heat.- Mix using a wooden/silicone spoon until as the mixture fry for 1 minute- Add all spices and mix together until combined ( the mixture should have some color and some aroma from the spices ) for another minute- Add the chicken stock and cornstarch and mix swiftly-Pour in the milk and cream together, stir, and lower the heat to Low.- Taste and add some salt n’ pepper to taste- Close pan and let the sauce simmer for 3-4 minutes, then remove from stove.
Cut bacon grillers into small pieces and drizzle over the layered potato slices in the casserole dish.
Pour all the white sauce over the Potatoes, and drizzle chopped chives on top
Pour the remainder of fresh cream on top and add some cheese if you wish.
Bake in the oven for 30 minutes, and serve with any protein, or enjoy as it is.
Notes
If this is a Lactose free dish, remove the cheese, and use Lactose free milk and cream.
Spice this up with a variety of fresh herbs for extra flavour.
For vegetarian option, replace the grillers with Broccoli or Mushrooms