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
- 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.
- 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.
- Pre-heat fan forced oven to 160°C.
- 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.
- 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.
- 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.
Our Bacon Hocks are great for adding a delicious wood smoked flavour to soups, stews and casseroles. Simple, hearty and perfect for those cold winter months.