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Lincolnshire Stovies

Layers of sliced potato and onion with sage in stock. White sauce and grated cheese poured over, baked.

Original Receipt from Winteringham Village Recipes at

Bacon & Onion Stovies
by Christine Hammond

1 lb potatoes washed and cubed
4 tbs olive oil
2 small onions sliced
6 ozs streaky bacon
1/4 pint chicken or vegetable stock
6 ozs cheddar cheese grated

Pre heat oven to 200 deg C Gas Mark 7
Cook potatoes in boiling water until tender. Drain well
Heat oil in frying pan and add potatoes. Cook for 8 mins until golden brown. Add onions and bacon and fry for a further 5 mins or until everything is golden and crisp.
Remove from heat, stir in stock and half of the cheese. Divide mixture between four small ovenproof dishes. Scatter over remaining cheese.   (This can be pre-prepared if you wish.)
Bake for 15 to 20 mins until piping hot and golden on top.

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