6 medium or large potatoes, peeled and cut into 3 pieces
3 rashers (strips) bacon, cut into thin slices
1 small onion, halved and thinly sliced
1/4 bunch fresh basil, chopped
2 fat cloves garlic, finely chopped
1 cup (300 ml.) cream
sweet Hungarian paprika for sprinkling (optional)
ground rock salt and ground black pepper
chicken booster powder.

Preheat oven to 180°C (350°F).

Cut potatoes by laying horizontally on board and cutting through first third then turning 90 degrees and splitting in half. This gives you three equal pieces with a curved top and a flat bottom. Place pieces flat side down and cut into slices approximately 1/4 inch thick without cutting through so that potato remains in one piece.

Mix bacon, onion, basil and garlic together and sprinkle evenly over bottom of a medium baking dish. Place potatoes in neat rows over vegetables and pour cream over, ensuring that each potato has a coating of cream.

Sprinkle with salt, pepper and a generous amount of chicken booster powder. Sprinkle with paprika if desired.

Bake for 50 minutes or until tender when tested with a skewer.

Serves 6 - 8 people.

Submitted by: chefdave