2 tablespoons olive oil
200g shortcut bacon rashers (7), cut into 1cm pieces
1 onion, halved, thinly sliced
2kg Sebago potatoes, peeled, thinly sliced
1 tablespoon fresh thyme leaves
1 large chicken-style stock cube, crumbled
1 ¾ cups pure cream
2 tablespoons Dijon mustard
2 cloves garlic, crushed
1 cup grated Tasty cheese
Extra fresh thyme leaves, to garnish
Heat half the oil in a large, banquet-style electric fry pan (top measures 29cm x 37cm) on MEDIUM to MINIMUM setting. Add bacon. Cook, stirring occasionally, for 7 minutes, or until crisp. Drain on absorbent kitchen paper.
Add remaining oil to pan with onion, potatoes and thyme. Cook, stirring occasionally for about 6 to 7 minutes, or until potatoes start to brown. Return bacon to pan. Stir gently to combine. Spread potato mixture evenly over base of frypan.
Meanwhile, dissolve stock cube in ½ cup boiling water in a large jug. Add cream, mustard and garlic. Whisk to combine. Season with salt and pepper. Pour cream mixture over potatoes. Sprinkle with cheese. Cover with lid
Cook on MEDIUM to MINIMUM setting for 1 hour and 10 minutes. Remove lid. Cook for a further 10 minutes, or until most of the liquid has been absorbed.
Serve warm. Garnish with extra thyme leaves.