A Potato Supper

• small, waxy potatoes about 5 per person
• a little peanut or light olive oil
• a little butter for greasing the dish and a few knobs on top
• bacon or pancetta about 2 thin slices per person
• sage leaves 1 per person
• stock a good chicken one, but bouillon will do

1. Preheat the oven to 350F (180C).
2. If the fine, pale skin doesnt bother you, there is no need to peel the potatoes, but you should give them a good rub with your thumb (I must say, I invariably peel mine, or at least scrape them well, but others think I am being persnickety).
3. Whatever, you need to slice them no thicker than 1/8 inch (3mm).
4. Warm enough oil to cover the bottom of a frying pan, then fry the sliced potatoes in it just long enough to color them lightly on both sides.
5. Lift them out onto paper towels.
6. Generously butter a shallow baking dish or roasting pan.
7. Cut the bacon into pieces about the size of a postage stamp.
8. Layer the potatoes in the buttered dish, scattering the bacon, sage, and a grinding of salt and black pepper over them as you go.
9. Dot the surface with a few little knobs of butter, then pour over enough stock to cover.
10. Bake for about an hour, until the potatoes are soft enough to crush between your fingers.

potatoes, peanut, butter, bacon, sage, chicken

Taken from www.epicurious.com/recipes/food/views/a-potato-supper-381651 (may not work)