Instructions: Wash the potatoes and halve them (unless very small).

Add to a pan of boiling salted water bring to the boil then cook in the simmering ovenfor 15 to 20 minutes until tender. Drain thoroughly.

In the meantime heat the olive oil in a frying pan on the simmering plate. Add the onion and bacon and cook gently stirring frequently until the onion is softened.

Add the mushrooms and transfer the frying pan to the boiling plate.

Stirtry for 2 to 3 minutes until the mushrooms are cooked.

Transfer the bacon onion and mushroom mixture to a flameproof gratin dish and stir in the potatoes.

Season with pepper to taste and top with the grated cheese.

Place in the roasting ovenwith the grid shelf on the second set of runners positioning the dish towards the back of the oven.

Cook for 7 to 10 minutes until the cheese is bubbling.

Serve immediately.

Variation: For a vegetarian version replace the bacon with sliced leeks increasing the olive oil by 1 tbsp and adding a sprinkling of chopped thyme.

A quick and easy supper for two. Accompany with a crisp salad and a glass of wine.

Serves 2

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