Potato Bake w Leek & Bacon

1 Tbsp Olive Oil

1 Large Leek, Thinly sliced

1 Crushed clove of Garlic

600ml Thickened cream

3 Eggs Lightly beaten

1 Cup Grated Tasty cheese

1 Kg Potatoes, peeled and thinly sliced

200gms Bacon, coarsely chopped

¼ Cup Breadcrumbs

½ Cup Shaved Parmesan

Pre-heat your Wildcat Wood-fired Oven to 210oC

Heat the oil in a small saucepan over medium heat. Add the Leek & Garlic and cook for 3 minutes, stirring constantly until the Leek softens.

Whisk together the Cream & eggs in a bowl, season with salt & pepper

In an oven-proof dish approx. 2L in capacity. place 1/3 of the sliced potato evenly over the base. Top with ½ the Leek & Garlic and ½ the Bacon. Pour over 1/3 of the Cream mixture.

Repeat the layering, finishing with the cream on top.

Sprinkle with breadcrumbs and Parmesan cheese.

Bake in oven for ½ hour, turn the dish and bake for a further ½ hour or until the potatoes are tender.