Potato Bake

Yields1 ServingPrep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 53 mins

Oil cooking spray

6 medium potatoes, peeled and thinly sliced

2 rashers of bacon, thinly sliced

1 medium onion, finely chopped

250 ml millilitres thickened cream

75 ml millilitres milk

2 tsp teaspoons dijon mustard

100 g grams pizza cheese

Sea salt

Freshly ground black pepper

Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C- roasting setting). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

Spray a Weber Ware Frying Pan lightly with oil. Arrange a layer of potatoes over the base of the pan, slightly overlapping. Top with one-third of the bacon and onion. Repeat this process twice so you have three layers in your pan.

In a bowl combine the cream, milk, and mustard and mix together. Pour over the potato mixture. Cover the pan with foil.

Bake the potato bake over indirect medium heat, with the lid closed, for 30 minutes, then remove the foil and bake for a further 30 minutes.

Top with the cheese and continue baking until the potatoes are tender, another 30 minutes. Remove from the grill and season with salt and pepper.

Nutrition Facts

Serving Size 6

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Potato Bake