Jersey Royals combined with our award-winning bacon can only mean something special! A perfect side dish, or delicious as a light lunch served with a green salad.
- 2 shallots, sliced
- 1 tbsp vegetable oil
- 6 rashers streaky bacon, finely chopped
- 750g Jersey Royals
- 250ml whipping cream
- 1 clove garlic, finely chopped
- 1 bay leaf
- 1 1/2 tsps Dijon mustard
Heat the oven to 180C/gas mark 4.
Fry the shallots in 1 tbsp of oil until they soften and look translucent. Then add the bacon, turn the heat up a little and lightly brown the shallots and bacon.
Rub the potatoes to remove the flaky skin and halve them (quarter them if very big). Simmer them in a pan of boiling water for 2 minutes and drain.
Bring the cream, garlic and bay leaves to a simmer. Take the pan off the heat, stir in the mustard and season well.
Tip the potatoes and shallot mixture into a baking dish and strain over the cream, putting the bay leaf back into the dish. Cover with foil and bake for 20 minutes. Then take off the foil and cook for a further 10 minutes until the top browns.
Simple and delicious. Enjoy!