Potato, mushroom and bacon bake

A flavour filled spin on an all-round pleaser!

Preheat a fan forced oven to 180c, lightly grease a 22cm oven proof round dish or similar
Place a frypan over medium heat, add oil, sliced onion and large pinch on sea salt, cook without colour until soft, about 10 minutes. Add rosemary and bacon, cook for a further 5 minutes or until bacon is cooked, remove from the heat and stir in the chopped tarragon.
In a separate large frypan over high heat, add oil and sauté the mushrooms until tender.
Thinly slice the potatoes and begin to layer in the oven dish. Top with the 1/3 onion, mushrooms and cream, season with salt, pepper and a sprinkle of parmesan repeat, finishing with a layer of potato. Spread the ricotta over the top and a combination of breadcrumbs and tarragon. Finish with a generous drizzle of olive oil.
Place into the pre heated oven and bake for 40-60 minutes or until tender and golden. If colouring too quickly cover with foil.
Remove from the oven, allow to cool slightly before serving warm

Nutritional information