1 lb (450 g) potatoes, peeled and thinly sliced
175 g (6 oz) streaky bacon rashers, rinded and chopped
8 oz (225 g) carrots, sliced
2 oz (50 g) mushrooms, sliced
3 tomatoes, sliced
1 onion, chopped
4 oz (100 g) Cheddar cheese, grated
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
1/2 teaspoon dried oregano
1/2 teaspoon grated nutmeg
175 g (6 oz) streaky bacon rashers, rinded and chopped
8 oz (225 g) carrots, sliced
2 oz (50 g) mushrooms, sliced
3 tomatoes, sliced
1 onion, chopped
4 oz (100 g) Cheddar cheese, grated
2 eggs
1 1/4 cup (1/2 pint) 300 ml milk
salt
pepper
1/2 teaspoon dried oregano
1/2 teaspoon grated nutmeg
method
1. Make alternate layers of potato, bacon, carrot, mushroom, tomato, onion and cheese in a greased 1.2 litre (2 pint) baking dish.
2. Repeat the layers until the dish is full, ending with cheese.
3. Mix together the eggs, milk, salt, pepper and oregano and pour into the dish.
4. Sprinkle with the nutmeg and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 50 minutes.
2. Repeat the layers until the dish is full, ending with cheese.
3. Mix together the eggs, milk, salt, pepper and oregano and pour into the dish.
4. Sprinkle with the nutmeg and bake in a preheated moderate oven 180°C (350°F) Gas Mark 4 for 50 minutes.
serving amount
serves 5
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