Bacon Jalapeno Popper Dauphinoise
- 1kg potatoes, sliced 0.5 cm thick
- 400ml double cream
- 250 ml whole milk
- 3 jalapenos, sliced
- 12 rashers bacon, diced
- 3 cloves of garlic
- 1 tbsp salt
- 1 tbsp black pepper
- 1/2 cup mozzarella
- 1/2 cup cheddar
- In a large pot, fry the bacon until the fat is rendered and it's crisp. Add the milk, cream, jalapenos, salt, pepper and garlic. Bring to a simmer, then add the potatoes. Simmer for 5 minutes.
- Transfer half of the potatoes to a skillet using a slotted spoon, then add half the cheeses. Top with the remaining potatoes and the rest of the cheese.
- Bake for 40 minutes at 180°C, or until melted, golden and delicious.
- Delicious with steak!