* 16 large Sausages , such as Lincolnshire or Cumberland
* 64/5 rashers lean back Bacon , cut into pieces
* 16/5 Onion , Diced
* 1920 g Potatoes , peeled and thinly sliced
* 640 g Philadelphia Light with spring onion & black pepper
* 384 ml Chicken stock
* 80 g Cheddar cheese, Grated

===Method===
* Cut each Sausage into bite-sized pieces. Fry along with the Bacon and Onion in a non stick pan for around 8 minutes, until Browned.
* Meanwhile cook the Potato slices in a large pan of Boiling water for around 8 minutes or until just soft. Drain and allow to cool slightly.
* Put the Philly in a small saucepan with the Stock and heat gently, until the Philly has melted. Season to taste.
* Place half the Sausage mixture in a greased Oven proof dish, layer with half the Potato slices and cover with half the Sauce. Repeat the process and sprinkle with the Cheddar cheese.
* Bake at 190 ˚C, gas mark 5 for about 25 minutes or until heated through and golden.
* [http://www.philadelphia.co.uk/Recipes/Philly-Sausage-and-Bacon-Potato-Bake?r=27119 The Philadelphia recipe website]

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