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Creamy Potato Bake

Try this delicious dish as a side at your next braai!

Product to use

Fresh Cream

Ingredients

1 teaspoon canola oil spray.
4 large potatoes, peeled, thinly sliced.
125 g bacon rashers diced rindless.
1 large brown onion diced, peeled.
1 teaspoon garlic, crushed.
1 teaspoon chives, chopped.
1 pinch salt.
1 pinch black pepper.
1 1/2 cups cheddar cheese shredded.
600 ml Nammilk Fresh Cream.
3 pinches paprika - to decorate.

Directions

Preheat oven to 180ºC.
Spray a medium sized, frying pan with canola oil and add the onion, bacon, chives, salt and a very light sprinkle of pepper.
Cook over medium heat, turning occasionally until onion has softened.
Do not brown.
Remove from heat.
Line a medium sized square Pyrex dish with thinly sliced potato.
Sprinkle with a little bacon mix and a small amount of pepper.
Sprinkle with shredded tasty cheese.
Continue layering until all the potato is used up.
Before adding the last layer of cheese, slowly pour the Nammilk Fresh Cream over, filling up the gaps so the cream reaches the bottom of the Pyrex dish.
Finally, cover with a layer of shredded tasty cheese, and sprinkle with a little paprika or fresh chives for colour.
Bake covered with foil for approximately 30 minutes.
Remove foil and bake for a further 15 to 20 minutes until the potatoes are cooked through and the cheese topping is golden.

Other Recipes

Hassle-Free Ice Cream

Creamy Cauliflower Soup

Savoury Scones

Creamy Chicken Mushroom Soup

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