Monday, 9 September 2013

Potato bake

Now, what’s not to love here – potatoes, bacon, cheese and a bit of garlic. All rich and saucy. Throws together easily, so when you get home, chuck it on, then go get changed and water the garden and have a glass of wine. Then 10 minutes before it’s ready, throw a few steaks or lamb chops on your griddle pan, and microwave a few handful of mixed frozen vegies, and your Monday night is sorted. Then you can have another wine! Especially if you opt for low fat cream and milk.


2 teaspoons olive oil
4 rashers bacon, chopped
1 small brown onion, chopped
1 garlic clove, crushed
1.5kg potatoes, peeled, thinly sliced (if you’re using washed potatoes, you can leave the skin on – and that cuts your prep time waaaay down)
300ml carton thickened cream
½ cup milk
1½ teaspoons chicken stock powder
½ cup grated tasty cheese - more if you wish
Paprika, to sprinkle on top


Preheat oven to hot, 200C. Lightly grease an 8-cup capacity (25 x 32cm) baking dish.

Heat oil in a large frying pan on high. Sauté bacon, onion and garlic for 4-5 minutes, until onion is tender and bacon is golden.

Layer potatoes and onion mixture alternately in prepared baking dish.

In a large jug, whisk together cream, milk and stock powder. Pour over potatoes. Cover with foil. Bake for one hour, until potato is tender.

Remove foil. Sprinkle with cheese and paprika (the paprika gives good colour as well as taste). Bake a further 15 minutes, uncovered, until cheese has melted and is golden.