Treacly Bacon, Nacho cheese, onion, sausage and Gruyère potato bake

Ingredients

• A spray of olive oil
• 6 medium sized potatoes, washed but left unpeeled
• 2 large onions, skins removed
• 4 cloves of garlic, thinly sliced
• 4 rasher of Treacle Cured Bacon from Russells of Upwells
• 4 Russells pork sausages
• 2 slices of Gruyère cheese
• 2 tablespoons Taste Sensation Sun-dried Tomatoes Diced
• 200 ml Greek-style yogurt
• 200 ml milk
• 2 heaped tablespoons Taste Sensation Nacho Cheese Seasoning
• Freshly ground black pepper
• Good pinch of parsley
• 2 tablespoons Lemon Pepper Crumb Coater
• Good pinch of mixed herbs

Instructions

1. 1

   Using a food processor with a slicing blade, cut the unpeeled potatoes

2. 2

   and into slices

3. 3

   Rinse the potato slices a few times in cold water to remove the excess starch

4. 4

   With the same food processor, slice the onions and mix them together with the sliced garlic

5. 5

   Chop the bacon and Gruyère cheese into small pieces so they can be evenly distributed throughout the dish

6. 6

   Mix the milk, yogurt, mixed herbs, parsley and Taste Sensation Nacho Cheese Seasoning together and stir very well using a whisk or food mixer

7. 7

   Wipe the base of a cast iron casserole dish with a little olive oil

8. 8

   Line the base with a handful the slices onions and garlic

9. 9

   Lay the four sausages on the onions

10. 10

    Build the rest of the dish by layering the ingredients evenly, finishing with a layer of potatoes

11. 11

    Pour the creamy nacho cheese mixture over everything

12. 12

    Finish with a sprinkling of the Lemon Pepper Crumb Coater

13. 13

    Bake, uncovered at 150° C for 30 minutes

14. 14

    Cover with a layer of Tin-foiltin-foil and bake for another hour

15. 15

    Serve and enjoy!