Friday favourites

On Tuesday night my daughter Janet joined us for dinner, and by request, I made scalloped potatoes. This is almost embarrassingly easy, and adaptable to any quantities. Here's how I made them - quantities will depend on the number of people you're feeding, and the size of your dish. I use an 8" square Pyrex dish - it needs to be at least 2" deep.

Scalloped potatoes
You will need - scrubbed potatoes
a large onion
2-3 rashers of bacon
tasty cheese
milk (full-cream is best, but skim is OK too) 

Method
Preheat oven to 200C, and lightly grease your dish. 
Chop the onion and bacon, slice the potatoes thinly. Arrange a layer of potatoes on base of the dish, scatter with chopped onion and bacon.
(I don't add salt, the bacon and cheese are salty enough, but you could add pepper.)

Repeat, then add a third layer of potatoes. Three layers are enough - you want a good ratio of potato and crusty cheese topping. If you need a larger quantity, make a second dish. Leftovers are delish!
Top with a thick layer of grated cheese. Pour in milk a little at a time, enough to come about half-way up the sides of the dish.
To reduce cooking time, I microwave it for about 5 minutes on High, but you don't have to.
Bake for approx 45 minutes, until potatoes are cooked through.
Allow to stand for 5 minutes before serving.
A green salad goes well with this.

Troubleshooting - if the cheese topping is browning too much before the spuds are done, move it down a rung in the oven, and place a baking tray on the shelf above. Don't be tempted to protect it with foil - it sticks to the cheese!