Phoenix Piri-Piri Loaded Potato Bake

Ingredients

• 1.2 kg potatoes, thinly sliced
• 250 g bacon, chopped
• 1 onion, finely chopped
• 2 cups grated cheddar cheese
• 250 ml fresh cream
• 150 ml milk
• 4–5 tbsp BlixSam Phoenix Under Fire Sauce
• 2 tsp BlixSam Pep ’n Zest
• 2 cloves garlic, crushed
• ½ tsp black pepper
• 2 tbsp chopped spring onion, for serving

Method

1. Heat oven to 190°C. Lightly grease a medium baking dish.
2. Fry the bacon until starting to crisp. Add the onion and cook until softened.
3. In a jug, whisk together the cream, milk, Phoenix Under Fire Sauce, Pep ’n Zest, garlic and black pepper.
4. Arrange a layer of sliced potatoes in the dish. Scatter over some bacon and onion, followed by a little cheese.
5. Repeat the layers, finishing with potatoes.
6. Pour the creamy Phoenix mixture evenly over everything.
7. Cover with foil and bake for 45–50 minutes, or until the potatoes are tender.
8. Remove the foil, cover generously with the remaining cheese and bake for another 15–20 minutes until golden and bubbling.
9. Rest for 5–10 minutes, then finish with chopped spring onion.