Irish Slow Cooked Cheese and Bacon Potatoes in Paper

Serves	4 as an accompaniment and 2 as a main meal with salad and bread
Prep time	15 minutes
Cook time	12 hours
Total time	12 hours, 15 minutes
Meal type	Lunch, Main Dish, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Hot
Occasion	Barbecue, Casual Party
Region	Irish
By author	Karen S Burns-Booth

Ingredients

200g smoked (bacon) lardons (or smoked streaky bacon cut into small pieces)
2 large onions, peeled and thinly sliced
4 large potatoes, cut into thin slices (no need to peel)
225g mature Farmhouse Cheddar cheese (cut into thin slices)
smoked sea salt (I used Malden smoked sea salt flakes)
freshly ground black pepper
butter, to taste (thinly sliced - I used about 50g)

Note

These delicious Irish style slow cooked potatoes are based on a classic recipe called Dublin Coddle, but minus the sausages and make the perfect accompaniment to any barbecue as well as being served as a main meal with salad and crusty bread. Use smoked bacon and salt for a "BBQ" flavour - these potatoes can also be cooked in a conventional oven as well as on the BBQ in a tinfoil envelope. Recipe adapted from my own Dublin Coddle recipe as well as this recipe here: Slow Cooked Bacon Cheese Potatoes.

Directions

Step 1	Line a slow cooker (crock pot) with extra strong baking parchment/greaseproof paper, so that the paper comes up the sides of the casserole crock.
Step 2	Gently fry the bacon lardons until they are crispy and set to one side.
Step 3	Layer the ingredients in the paper lining in this order, potatoes, butter, onions, bacon, cheese and then the salt and pepper seasoning. Continue until all of the ingredients have been used up.
Step 4	Bring the paper lining up and around to cover the potato mixture and put the slow cooker lid on.
Step 5	Cook on High for 6 to 8 hours, or in Auto for up to 12 hours.
Step 6	Serve immediately from the paper. Perfect with BBQ dishes and/or salad and crusty bread.
Step 7	These potatoes can also be cooked on the BBQ in a tinfoil envelope or in a conventional oven, covered and at 200C/400F/Gas 6 for 1 to 1 1/4 hours.