SERVES 4 – 6 | EASY | 1 HOUR 15 MINUTES
Things you’ll need:
> 1kg potatoes, unpeeled and cut into 1,5cm cubes
> 350g cheddar cheese, grated
> 250g streaky bacon, fried until crispy in your Capri non-stick frying pan and crumbled
> 125ml milk
> 125ml cream
> salt, to taste
> 1 clove garlic, peeled and minced
> large handful fresh chives, chopped
Preheat the oven to 180C. Place a layer of the cubed potatoes in the bottom of your Capri Pot, then a layer of cheese, then a layer of bacon crumble, then another layer of potatoes, cheese and bacon. Repeat the layers until all the potatoes, cheese and bacon are used up (be sure to keep some cheese and bacon to add to the top before baking).
In a jug, combine the milk, cream, minced garlic and a generous amount of salt to taste and pour over the potatoes.
Place the lid on your Capri Pot and bake in the preheated oven for 40 – 50 minutes or until the potatoes are soft, then remove the lid and bake for a further 10 minutes.
Serve hot, sprinkled with chopped chives.