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COOKBOOK: CrockPot recipe book

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A potato bake is easy to make, filling and a great side dish on a cold night.

The trick with a potato bake is to boil the potatoes for a a short time before frying or baking. You never want to serve uncooked potatoes!

This was easy to make and yummy to eat! I served it with a meat dish and greens and it was totally satisfying.




Serves 6

1 tablespoon olive oil

2 leeks, trimmed, sliced thinly and rinsed

180g bacon, diced

1.5kg potatoes, peel & thinly sliced

2 cups fresh cream

White pepper and (salt optional)

1 tablespoon dijon mustard

3/4 cup parmesan cheese

grated cheese

Boil water in a pan, add potato slices and cook for no longer than 5mins. Drain immediately and set aside.

Heat oil in frying pan, add leek and fry for a minute. Add bacon and fry until soft & browned slightly.

In the same frying pan, add a little extra olive oil if required, add the drained potatoes carefully and allow them to brown up slightly (approx 5-6mins).

Carefully place the potatoes in a deep oven dish. Sprinkle with parmesan cheese.

In a bowl, add cream, mustard and pepper (salt optional - bacon can give off a salty taste). Add the leek and bacon mixture and mix well.

Pour cream/leek mixture over the potato. Add grated cheese on the top and bake for 20mins or until golden brown.

Allow to set and cool down for 5-10mins before serving.

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