French onion and bacon mashed potato bake

Ingredients
1.5kg Dutch cream potatoes
100ml cream
40g packet French onion soup mix
50g butter, softened
400ml sour cream
400g bacon rashers, cut into 1cm thick pieces
1 1/2 cups grated tasty cheese
1/2 bunch chives, finely chopped


Method
Wash potatoes, peel half and leave the remaining skin on. Cut into a 3cm dice.
Steam for 20-25 minutes or until tender. Leave to cool, uncovered.
Combine soup mix, butter and cream in a bowl.
Pan fry the bacon until crispy and leave to drain on a paper towel lined plate.
Mash the cooled potatoes and mix in sour cream mixture, bacon and half the cheese.
Spoon into a baking dish and smooth to the edges. Create a few swirls with the back of a spoon and scatter over remaining cheese.
Bake for 35-40 minutes or until the cheese is golden.
To serve, scatter over chopped chives.

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