I used some left over ham from a ham hock joint and a leek instead of the onion
1 Tbsp Vegetable oil
250g/9oz streaky bacon
4 potatoes, thinly sliced into rounds
1 Onion, thinly sliced
4 carrots, peeled and thinly sliced
500ml/17½fl oz chicken stock
150g/5oz cheddar, grated
salt and freshly ground black pepper
1.
Heat the vegetable oil and fry the bacon for 3–4 minutes, or
until golden-brown and slightly crisp. Remove from the pan and set aside to
drain on kitchen paper.
2.
Cook the carrots and onion in the stock until tender. Season
with salt and freshly ground black pepper. I did in a slow cooker for 7 hours.
3.
Boil the sliced potatoes for 15 minutes till tender.
4.
Place vegetables, stock and bacon in a casserole dish. If stock
is too runny add some gravy granules to thicken.
5.
Layer sliced potatoes over the top and cover with grated cheese.
6.
Cook in oven Gas 5 / Fan 160 for 30 minutes or until the cheese
is bubbling and golden-brown.
