I was looking for a different idea for potatoes, so thought I’d see if I could do a ‘potato bake’.
I started by finely slicing potatoes and onions and cooking them in boiling water, complete with a dissolved chicken stock pot for around 5 minutes.
Then, I placed the par-cooked veg into a baking dish, along with some chopped up bacon scattered throughout and some generous blobs of cream cheese (I used a supermarket own brand). Once the dish was nicely packed, I ladled over some of the cooking water from the saucepan to about a quart of an inch below the rim.
Pop some more cream cheese on the top and cover with foil.
Place in a pre-heated oven at 200C for 20minutes, after which, remove the foil and return the dish to the oven for a further 20minutes, to allow the top layer of potatoes to crisp up.
Dish up with a slotted spoon, so you don’t get too much of the liquid on the plate and serve with whatever you fancy – on this occasion, we had chicken kievs (I was feeling lazy!)
The potatoes went down very well with Hubby, who went back for seconds, so they must have passed the test!