Ingredients

• 60g butter
• ¼ cup plain flour
• 2 1/3 cups milk
• 2 cups grated tasty cheese
• 1.2kg Sebago potatoes, peeled, thinly sliced
• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 1 clove of garlic, crushed
• 6 rashers of smoked shortcut bacon, chopped
• Salt and pepper to taste
• Chicken schnitzels and green beans to serve

Instructions

1. 1. Preheat oven to 180°C. Grease a 6cm deep, 24cm square baking dish.
2. 2. Heat oil in frying pan and sauté onion and garlic for 3 minutes. Add bacon and fry until just cooked.
3. 3. Melt butter in a heavy-based saucepan over medium heat. Add flour and cook, stirring constantly, for 2 minutes, or until bubbly. Slowly add milk, stirring constantly until well combined. Cook, stirring, until sauce comes to the boil. Add one and a half cups of cheese and stir to combine.
4. 4. Arrange one-third of potatoes, overlapping slightly, over base of baking dish. Sprinkle with salt and pepper. Spoon one-third of the bacon and onion mixture and one-third of the cheese sauce over potatoes. Repeat twice. Sprinkle with remaining cheese.
5. 5. Bake for 1 hour, or until potatoes are tender and top is golden. If top begins to brown too much, cover with foil.