500ml Stock (or milk (can be made up with milk powder))
1 handful Fresh Parsley (finely chopped)
Fry the bacon in a heavy bottomed casserole so that the fat sweats out. Once it is cooked remove from the pan and allow to cool
Put a layer of about half the onion in the bottom of the casserole, season with salt and pepper, then a layer of potato, then half the bacon, diced.
Repeat with a layer of onion, season again, then add the remaining bacon, then the the remaining potato arranged neatly.
Pour over the stock or milk and bake in a moderate oven (about 140c) for 45 minutes till the potato is soft. If the top isn't browned at this stage, turn the oven up to 170c for 10 minutes.
Serve garnished with chopped parsley.
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