1 Pkt Cheese Sauce sachet (Knorr or similar powder sauce)
1 Pkt Sausage (Kielbasa) potato bake spice (available from most Polish Shops)
4 sprigs Oregano (Chopped)
4 sprigs Thyme (Chopped)
4 sprigs Flat leaf parsley (Chopped)
500g Smoked Streaky Bacon, sliced into pieces
1 cup Grated Mature White Cheddar Cheese (200g)
1/4 Cup Grated Parmesan Cheese
Butter (enough to butter your baking dish)
Salt and pepper to taste
Preheat the oven to 180oC. Butter a large, medium deep oven-proof dish lightly
Scrub the potatoes well and slice into thin slices (5mm or less). Crush the garlic and slice the onion into thin rings.
In a jug, mix the cream, milk, crushed garlic, herbs, cheese sauce powder and the potato bake spice together.
Lay a double layer of potato slices on the base of the buttered dish. Scatter some onion rings and some of the bacon over the top.
Pour about a quarter of the cream mix evenly over the vegetables, then sprinkle with freshly ground black pepper and salt (but go easy on the salt as the added spice, bacon and cheese sauce is already salty).
Repeat until the ingredients are used up - you will probably make at least 4 layers, finishing with the cream mix.
Cover the dish with greaseproof paper & then with aluminium foil and place in the pre-heated oven for an hour to 90 minutes, or until the potatoes are soft and most of the liquid has been absorbed. Hint: Place a tray on the shelf below your dish to catch any spills that may occur during cooking.
Once cooked, turn on the grill, remove the paper & aluminium foil covering and spread the grated cheeses on top of the final potato layer.
Grill until the cheese is melted and beginning to brown, then remove from the oven and serve with your BBQ or with a green salad