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Ingredients
1 kg potatoes
30 ml oil
1 onion, chopped
1 clove garlic, crushed
100 g rindless streaky bacon, chopped
175 g LANCEWOOD® Sour Cream & Chives Dip & Top
125 ml LANCEWOOD® Sour Cream
2 medium sized gherkins, chopped
15 ml chopped dill
15 ml chopped chives
Juice of half a lemon
Salt & freshly ground black pepper to taste
45 – 60ml milk
125 g LANCEWOOD® Cheddar, half finely grated and half coarsely grated
Method
Cook the potatoes in salted water until soft. Leave to cool and peel. Halve and cut into thick slices and place in a serving dish. Heat the oil and fry the onion, garlic and bacon until golden. Set aside to cool. Add the dip, sour cream, gherkins, dill, chives, lemon juice and seasoning to the potatoes. Add a little milk to thin it down. Add the finely grated cheese and mix through. Sprinkle the remaining coarsely grated cheese on top.
HINTS & TIPS:
- Use 800 g cooked cauliflower florets instead of potatoes for a High Fat Low Carb option.
- Use Jalapeno Chutney, Roasted Thai Peppers or Sweet Red Peppers LANCEWOOD® Dip & Top instead of Sour Cream & Chives
- Use LANCEWOOD® Cultured Cream instead of Sour Cream.
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