Ingredients

• 1 tbsp rapeseed or olive oil
• 6 rashers
• 850g potatoes (4 medium/large)
• 1 parsnip
• 3 cloves garlic
• 250mls Avonmore milk
• 250mls Avonmore cooking cream
• 100g cheddar cheese
• A little Avonmore butter for greasing the baking dish

Method

Pre-heat the fan oven to 160C / Gas Mark 4.

Heat the oil in a frying pan, chop up the rashers and cook them in the pan until beginning to crisp up over a medium/high heat.

Peel and thinly slice the potatoes and parsnip.

Peel and crush the garlic.

Place the sliced potatoes, parnsip and garlic into a saucepan with the milk and cooking cream and bring to a gentle simmer for 15 minutes.  Stir regularly, coating the potatoes and parsnips with the creamy milk until the potatoes are almost tender.

Use a little butter to grease a baking dish and pour in half of the potato mixture spreading it out into the dish.

Scatter the cooked rasher on top and then pour the second half of the potato mixture on top.

Grate the cheddar cheese on top and cook in the oven for 30 minutes until golden