You don’t need to add gallons of cream to your potato bake to end up with a creamy tasty side dish. Try this potato bake made with chicken stock and flavoured with bacon and onion as an alternative.
Ingredients
- 1kg potatoes
- 1 tsp olive oil
- 1 small brown onion, sliced
- 150g bacon, diced
- 40g butter
- 1/4 cup plain flour
- 500ml Massel* Chicken Style Liquid Stock
- 1 cup Woolworths Tasty Shredded Cheese
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Preheat oven to 180C. Grease a medium oven-proof dish.
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Step 2Peel potatoes and slice thinly. Place in a saucepan and cover with water. Bring to the boil and simmer for 5 minutes, then strain. Meanwhile, heat oil in a frypan and cook onion and bacon for 5 minutes until onion is soft. Drain on paper towel.
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Step 3In the saucepan you used to cook the potatoes, melt butter and whisk in flour. Allow to cook for 1 minutes, then whisk in stock. Bring to the boil, then remove from heat.
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Step 4Combine potatoes, bacon and onion mixture and stock mixture and place in prepared oven-proof dish. Cover with foil and bake for 30 minutes. Remove foil, sprinkle over cheese, and return to oven for a further 10-15 minutes until golden and bubbly.
Recipe Notes
Boiling potatoes are best for this dish. I used small red-skinned potatoes.
Recipe and photo by Greer Worsley.
Recipe Reviews (3)
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