- 6 medium potatoes, peeled and thinly sliced
- 2 rashers of bacon, thinly sliced
- 1 medium onion, finely chopped
- 2 teaspoons dijon mustard
- 250ml thickened cream
- 75ml milk
- 100g pizza cheese
- Salt and pepper to taste
- Spray oil
Set up your BBQ for indirect cooking and preheat for 10 minutes.
Spray the pan lightly with oil. Arrange a layer of potato over the base of the pan, slightly overlapping. Top with one third of the bacon and onion. Repeat this process twice so you have 3 layers in your pan.
In a bowl combine the cream, milk and mustard and mix together. Pour over the potato mixture. Cover the pan with foil.
When your BBQ is preheated, open the lid and place the pan with the potato bake on the trivet. Turn the burner control knob(s) to the roast/bake setting. Close the lid and bake for 30 minutes then remove the foil and bake for a further 30 minutes.
Top with the cheese and continue baking for another 30 minutes or until the potato is tender.