THERE are many ways of preparing potatoes, but this season enjoy the humble spud by using the baking russet method. This gives great texture for a nice and flavourful potato bake.Ingredients
One-and-a-half kg of potatoes, washed, peeled and thinly sliced;
Two cups mushrooms, sliced;
300g bacon rashers, cut into pieces;
Two cups cheese, grated;
300ml thickened cream;
Two teaspoons beef stock (powder).
Preheat oven to 200 degrees Celsius;
Spray non-stick cooking spray in a large baking dish and start layering with potatoes to cover the base;
Sprinkle some of the mushrooms, bacon and cheese;
Continue layering, finishing with a layer of cheese;
Combine cream and beef stock powder and pour over top;
Bake in middle tray for one hour until top is brown and potatoes are tender.
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