Mashed Potato Bake

This is an interesting variation on the standard methods of baking potato in that it is already cooked before it goes into the oven and ends up as a kind of souffle. It's very rich and therefore a good festive dish.

Start by boiling 2kg (around 4lbs) of peeled potatoes in lightly salted water. Preheat the oven to 220C, 425F.

Assemble the following:

• 1 cup sour cream
• 1 cup fresh cream
• 1 tbs Dijon mustard
• 1 cup grated cheese
• 1 cup chopped cooked bacon
• 40g butter
• 4 scallions, chopped
• salt and pepper to taste

Mash the potatoes and beat into them the creams, the mustard and half the cheese. Stir in half the bacon and chopped scallions. Season with salt and pepper.

Smooth this mixture into an ovenproof souffle dish and spread the remaining ingredients over the top. Dot with the butter and bake in the preheated oven for 20 minutes, or until the cheese has begun to form a crust.

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