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1
Put the potatoes in a saucepan of cold water and bring to the boil, adding salt to the water.
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2
Cook for 12 minutes, or until you can just pierce the potatoes with a skewer.
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3
(they should be not quite cooked).
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4
Drain well and slice as thinly as possible.
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5
Melt half the butter in a frying pan, add the onion and cook until softened and translucent, about 5 minutes.
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6
Preheat the oven to 200*C 425*F.
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7
Put the cream in a saucepan and bring to the boiling point, then simmer for 3 minutes.
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8
Arrange one third of the bacon in a large baking dish, greased with butter.
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9
Put 4 sage leaves on top.
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10
Add a layer of half the potato slices, then another of half the onion.
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11
Pour inhalf the cream.
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12
Put half the remaining bacon on top and 4 more sage leaves.
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13
use the remaining potatoes and onion in the same way, pour in the remaining cream, then put the remaining bacon and sage on top.
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14
Dot the sage with the rest of the butter.
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15
Bake in the oven for 20 minutes.
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16
Cover the dish with foil and bake for a further 30 minutes.
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17
Using a skewer, test to see if the potatoes are soft all through.
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18
If necessary, return to the oven, uncovered, for a further 5 to 10 minutes, making sure that the bacon and sage don't burn.
