The ONLY post for 2014 - talk about slack!
But a few people have asked for the recipe now, so it's probably time to get it online, so instead of typing it out I can just give a link.
This is Lee's potato bake, with modifications, mainly because I'm a lazy sod.
Feeds LOTS.
2.5 kilograms (ish) of potatoes, peeled and sliced*
900ml cream
1 sachet of spring vegetable soup - the kind that makes a litre
2 sachets of random creamy cup a soup (I tend to do cream of chicken, but whatever you want, really)
300g (ish) of bacon, diced. I use Barossa Federation bacon. They slice it thinly for me, but I don't think it makes me their favourite customer)
2 onions, diced. Or 1/3-1/2 a packet of diced frozen onions.
Cheese to go on top
Preheat oven to 150C,
Boil potatoes for 5-10 minutes. The stove top here struggles to get to boiling, so it's not an accurate time. Basically, you want potatoes to be soft but not mush.
Drain potatoes.
Layer 1/2 the potatoes in a large (lasagne size, 40cm x 25cm. Ish) tray**.
Mix together all the other ingredients except the cheese.
Pour 1/2 the cream mix over the potatoes
Put the rest of the potatoes in, and then pour the rest of the cream mix over the top.
Put cheese on top.
Put in oven, bake until cheese melts/goes brown/you're hungry/guests have arrived.
*Seriously, if you make this often, get one of these. But get it at Harris Scarfe or somewhere on sale when they have them out for $20 instead of $60.
** if you use a larger, shallower pan, you get a greater cheese to potato ratio. When Lincoln is involved, this is a good thing.
