Pommes de Terre au Boulangerie

A classic side dish to accompany most evening meals, uses staple ingredients and taste amazing. Takes around an hour to prepare and cook.

Ingredients:

• Packet of Bacon.
• Around 1kg potatoes. Any will do.
• Herb de Provence, 1.5tsp.(or use a substitute; ideally this dish requires at least a blend of equal measures of marjoram, rosemary and thyme, with a pinch of oregano, but similar herbs will do.)
• 3-4 Cloves garlic,either chopped roughly, or minced
• Around 1/2pt Stock of your choice. (you will need enough to completely cover the mixture
• Butter, a few good knobs.

Method

1. 1. Cook some of the ingredients in a frying pan.Probably the bacon, not the potatoes. But add garlic and herbs and seasoning at this stage if you want. Doesn’t reeeeaaallly make much difference. Do this on a medium heat if still living with Alex ‘n’ Suzi, or their toast alarm throws a fit.
   2. Use a deep dish of your choice, I usually go with Pyrex casserole dishes.It needs to be big enough to fit alllll the ingredients into it. You will also need a utensil of your choice, I nicked Suzi’s silicon spatula last time because all my utensils of choice are in a shed in freakin’ Yorkshire!But yeah, a spatula, or a big spoon or something will be necessary.
   3. Simultaneously, (Ha! Too bad if you didn’t read the whole of these instructions before you began,-Don’t you hate it when that happens?) Be boiling some kinda stock or broth in a pan on the hob. Or, take this as an opportunity to be creative; boil it in a hat over an open fire for a unique cooking experience!
   4. Anyways, take the potatoes you (peeled if preferred) and cut into slices earlier when you read the whole recipe. Layer them prettily into the dish you stole earlier from someone else’s cupboard, then pour over the hot stock over them. Throw a few knobs of butter on top.
   5. Cook at the bottom, uncovered in a pre-heated oven (because you are sane, you did this bit earlier when you read the instructions before you began)at 220*C for around 40-50 minutes. When the majority of the stock has been absorbed, it’s done.
   6. Serve with whatever you can find lying around, (probably meat foods if serving to a pajh) on a plate of your own, or borrowed from Alex ‘n’ Suzi’s cupboard. If going with the creative theme, use a plate you rescued from a Greek restaurant. It somehow tastes better!