Sunday, September 28, 2014

"Heart Attack" Potato Bake

If you are trying to be healthy look away now! I don't want to be responsible for tempting you into breaking your healthy eating streak! I dare say Michelle Bridges would have a heart attack just reading the ingredients for this potato bake and would no doubt suggest this be sin binned for eternity. Which actually might be convincing some of you even more that you should try this!! Ok, if you have been properly converted to the dark but delicious side of not so healthy eating, then please read on. This is not for the faint hearted and I have to tell you, I actually softened this up from the recipe I was using as inspiration. The other recipe overloads on cheese. I do love cheese, but when you are adding both pure cream and sour cream already to a sauce, the healthy voice in me talked me out of adding the mountains of grated cheese that the other recipe called for.  But if you so wish to add cheese, refer to the link for directions. This potato bake is super tasty and creamy, basically because I used cream! I had family over so for me, I had to make a large amount. Cut it down to suit your needs, but I can testify that it tastes good the next day!

2 kg of potatoes, peeled and cut into discs - thick not thin (personal preference)

500g bacon diced into squares - I used short cut, but if I had middle cut bacon I would trim so fat.

Green onions/ shallots three stalks - diced

200ml pure pouring cream

1/2 cup sour cream

2 cloves garlic minced

table spoon of wholegrain mustard

salt and pepper to taste

1-2 cups of grated cheese.

What to do

Rinse potatoes in cold running water and then boil them on the stove top until tender. Drain and place in a large deep baking dish and spread to fit entire dish. Pre heat oven to 190C

Add some olive oil to hot frying pan and add bacon. Cook until brown and crisp. Add garlic and stir through until fragrant. Add shallots and cook though. Lower heat a little and pour in cream and sour cream. Stir around and add wholegrain mustard. **When I make this again, I will actually add some chicken stock for a little extra flavour. This is optional, but I think it would give a little boost to the mixture.*** Season with salt and pepper to taste.

Pour mixture over potatoes in baking dish. Sprinkle cheese over potatoes and spread evenly but thickly and put in oven for 20mins or until cheese is browned.  Enjoy as your calorie counter explodes as you devour this!

I paired this scrumptious side with my enviable Secret Saucy pork spare ribs.

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