Name: Baked creamed potatoes
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 1 kilogram lasoda potatoes, peeled, chopped coarsely; 20 gram butter; 3 bacon rashers (210g), rind removed, chopped finely; 4 green onions, chopped finely; 1/2 cup (150g) mayonnaise; 1/2 cup (120g) sour cream; 1/2 cup (125ml) cream; 2 eggs, beaten lightly; 1 tablespoon wholegrain mustard; 1/4 cup coarsely chopped fresh flat-leaf parsley; 3/4 cup (60g) finely grated parmesan cheese

Ingredients

1 kilogram lasoda potatoes, peeled, chopped coarsely

20 gram butter

3 bacon rashers (210g), rind removed, chopped finely

4 green onions, chopped finely

1/2 cup (150g) mayonnaise

1/2 cup (120g) sour cream

1/2 cup (125ml) cream

2 eggs, beaten lightly

1 tablespoon wholegrain mustard

1/4 cup coarsely chopped fresh flat-leaf parsley

3/4 cup (60g) finely grated parmesan cheese

Method

1.Boil, steam or microwave potato until tender. Drain.

2.Meanwhile, melt butter in medium frying pan; cook bacon and onion, stirring until bacon is crisp.

3.Preheat oven to 180&degC (160&degC fan-forced).

4.Mash potato in large bowl with mayonnaise, sour cream and cream until smooth. Stir bacon mixture, eggs, mustard, parsley and ⅔ of the cheese into potato mixture. Spread mixture into lightly oiled shallow 1.75 litre (7 cup) baking dish; sprinkle with remaining cheese. Bake, uncovered, in moderate oven about 30 minutes or until top browns and potato mixture just sets.

For a lower-fat version, use low-fat dairy-free spread instead of the butter, low-fat mayonnaise, light sour cream and light cream. (per serving) 31.1g fat; 2196kJ (525 cal) We used whole-egg mayonnaise. You can also use pink-eye or sebago potatoes for this recipe.
Note

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Ingredients

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