Cheesy Brie Potatoes

      ·         Four to Five large potatoes or enough thickly sliced to fill the baking dish you will use

·         A small block of strong cheddar

·         Two piece of brie

·         600ml carton of double cream

·         A small bunch of coriander

·         Two to three red onion (depends on your own taste)

·         Three cloves of garlic crushed

·         12 rashers of un-smoked bacon

·         Salt and Pepper to taste

Peel and thickly slice you potatoes, about the thickness of you thumb and put them in a saucepan of salted water and bring to the boil you want them to soften but not so soft they fall apart. When cooked drain put to one side

Finely chop your onions and put them in a frying pan with a little oil and fry until soft and golden brown, add garlic and cook off for a couple of minutes. Put this mixture into the baking dish you will using to bake it in. You need it to be a deep dish and about 12in long but what I do is when I have sliced my potatoes and before I have cooked them I lay then in the dish to make sure it covers the whole surface.

Next chop your bacon, and fry it off in the same pan you cooked the onions in and cook until slightly brown. Don’t over brown it as I find it makes it too salty but you want a little colour. Add this to the onions along with finely chopped coriander and give a good mix, and grind a good amount of pepper to that, I like a lot of pepper but you should do this to your own taste. But no salt, the bacon has enough of that and it will ruin the taste.

To that mixture add about two tbsp. of the cream and mix it to combined, taste and add more pepper if needed.

Lay the cooked potatoes over this mixture, and pour a little of the cream over them. Slice both cheeses and layer it over the potatoes and pour a good amount of the cream over. What I do is make sure it’s all covered and there is a good amount of cream in the dish but this is up to you, you don’t have to add as much or you could be a devil and add more lol. I don’t always add all the cream, it depends how it looks when I do it that day.

The cream and cheese will create a lovey sauce as it cook.

Put in a preheated over, about 200/ gas mark 6 and bake for 30 to 40 minutes. The potatoes are cooked as is everything else, you want it to turn golden brown and be bubbling away. Keep an eye on it and when it is cooked to your likely take out and serve (I like it to be dark golden brown and nuclear hot, it will bubble for ages)

This can be served as a whole meal, it is that filling but if you want it as a side. I would recommend that you either have a salad with it or you could have chicken Kiev or even a nice rare steak.

Once you have cooked it a couple of times you will have developed a system and you will be making it within an hour and it’s just as nice cold as it is hot. You do not need to add coriander to it, you could use thyme instead or rosemary. I like the way the coriander tastes but you may prefer a herb like thyme, make the dish your own.