Potato, Rosemary & Smoky Bacon Gratin

Serves 4-6

• 1/2tbsp olive oil

• 8-9 medium size Desirée potatoes, peeled and thinly sliced 2mm thick

• 2 rashers smoked streaky bacon, cut into lardons

• 300ml cultured goat milk, or buttermilk

• 300ml pouring cream

• 5-6 small fresh bay leaves

• 1/2tbsp finely chopped rosemary leaves

• 1/2tsp nutmeg

• Decent pinch combined crushed coriander and fennel seed

• Sea salt flakes and freshly ground black pepper

Using the olive oil grease a medium size gratin dish, and preheat the oven to 160C.

Arrange the potatoes upright in the dish, starting from the outside, and working your way to the middle. Tuck bay leaves and bacon lardons randomly between the potato slices, mix together the goat milk and cream, and carefully pour over the potatoes.

Sprinkle with the rosemary, nutmeg, coriander and fennel seed, and season with salt and pepper.

Place in the oven on a baking tray, and bake for 1.5 hours, covering loosely with foil if the top is browning too quickly. After 1.5 hours, test potatoes to see if they are tender, if so turn up heat to 180C, and bake 10-15 minutes longer until golden brown.