Potato, mushroom and bacon bake | Maggie Beer

Ingredients

• 2 Tbsp. Olive oil
• 1 large onion, peeled, halved and thinly sliced
• 1 tsp fresh rosemary chopped
• 300g flat mushrooms or similar, thinly sliced
• 100g smoked bacon, good quality, cut into small batons
• 650g potatoes, we used ‘Desire’, leave skin on and slice approximately 4mm thick
• 60g finely grated parmesan
• 300g cream
• 1 Tbsp. fresh tarragon chopped
• Sea salt flakes and milled black pepper
• 150g ricotta, good quality
• 30g panko bread crumbs
• Drizzle of Extra virgin olive oil