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1
Preheat oven to 350 degrees.
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2
Chop the potatoes into bitesize chunks and cook in salted water until tender.
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3
Drain the potatoes and put them into a casserole dish that is large enough so that the potato layer stops a good inch from the top of the dish.
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4
Chop the bacon into small pieces and cook these using your favourite method (any juices may be added to the sauce).
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5
Sprinkle over the potatoes.
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6
Melt the butter in a saucepan.
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7
Stir in the flour.
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8
Add the milk gradually, stirring all the time.
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9
Cook, still stirring, until the sauce has thickened.
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10
Add the chopped mushrooms to the sauce along with paprika, nutmeg and pepper to taste, and leave to cook, over a low heat, for 2-3 minutes.
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11
Chop the cheese into small chunks (or grate it) and add to the sauce.
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12
Stir until all the cheese has melted.
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13
Taste the sauce and add salt to taste (remember the potatoes are already salted and if using smoked bacon/gammon that this is salty).
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14
Pour the sauce over the potatoes/bacon making sure that all the potatoes are covered.
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15
Cook in the oven, uncovered, at 350 degrees for 20-30 miutes until bubbling and starting to brown.
