Garlic Baked Potatoes with bacon Hock

what you need

• 1 pack Three Aussie Farmers Bacon Hock
• 750g Vivaldi potatoes (choose evenly sized ones), peeled
• 25g butter, plus extra for greasing
• 2 spring onions, finely sliced
• 2 garlic cloves, crushed
• 300ml double cream
• 200ml whole milk
• 1 Tbsp. wholegrain mustard
• 2 tsp. thyme leaves

how to make it

1. Put potato slices into a mixing bowl and fill with cold water until all the potatoes are covered. Set aside for 15-20mins to remove starch.
2. Meanwhile put the butter, spring onions and garlic into a shallow pan and cook over a low heat until soft and lightly coloured, about 10 minutes.
3. Pre-heat fan forced oven to 160°C.
4. Arrange half the potato slices in a buttered, shallow 1.5-litre ovenproof dish (we used a 20cm square dish). Scatter the bacon hock evenly over the potatoes, then layer up the remaining slices.
5. Beat the cream and milk together adding the mustard, half the thyme and a good amount of black pepper and sea salt. Pour this over the potatoes; press them down gently. Scatter the soft shallots and the rest of the thyme over the surface.
6. Crumple a big piece of baking paper; put on the surface of the potatoes. Cook in the oven for 40 minutes. Remove the baking paper; cook for a further 20 minutes until bubbling and golden. Remove from the oven; sit for 10 minutes before serving.