600ml low FODMAP chicken stock
1kg potatoes, thinly sliced
2 tbsp chopped chives
25g lactose/dairy free butter
200g lactose free mature cheddar
3-4 rashers streaky bacon, snipped
3 tbsp lactose/dairy free double cream (optional)
Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
Meanwhile, butter a large baking dish. Layer up the potatoes and chives, seasoning as you go, then scatter the cheese and bacon over the top.
Season well, pour over 200ml of the reserved stock, then spoon over the lactose free cream (if using) and cover with foil.
Can be made up to 1 day ahead and chilled. Bake for 40 mins, uncovering halfway through so that the bacon crisps.
Recipe adapted from: Good Food