Saturday, May 19, 2012
low-fat potato bake recipe
I love a good potato bake - but I don't think it needs to be swimming in cream to taste good. Here's a simple way to up the yum-factor.
One and a half potatoes per person. Floury potatoes are good for this as the starch helps the sauce become more creamy.
1 onion, thinly sliced
1 tsp of finely diced fresh rosemary
3 cloves of garlic
Good quality chicken stock (you'll need enough to cover the potatoes)
Salt and pepper
1/4 cup pouring cream
1/4 cup of vintage cheddar, or your fave tasty cheese.
Slice potatoes very thinly and place an overlapping layer in the bottom of a greased baking dish. Add a sparse sprinkling of onion, some rosemary and season with salt and pepper. Repeat until dish is full. You can also include crispy pancetta or bacon if you'd like.
Once you've added all your potatoes, slowly pour in chicken stock until it just reaches the top layer. Now, pour the cream on the top layer. Cover with foil and bake in a 180 degree celcius oven for 30 mins. Test by piercing with a thin knife. If it goes in smoothly then all the potatoes are cooked.
Now, add a layer of cheese and pop it back in the oven, or under the grill, so the top browns and gets all fabulously golden.
Serve to an appreciative audience.
For a vego version you could totally use vegie stock - I just like the added richness chicken stock offers.