Name: Potato bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 1 kilogram sebago potatoes, cut into 5mm-thick slices; 2 teaspoon olive oil; 1 medium brown onion, sliced thinly; 6 slice pancetta (90g), chopped coarsely; 1 cup (250ml) cream; 1/2 cup (120g) sour cream; 2 tablespoon finely chopped fresh chives; 1 cup (120g) grated cheddar cheese

Potato bake

A classic family favourite, this hearty and creamy potato and pancetta bake is beautiful served hot straight from the oven. It makes a beautiful side dish to a big dinner spread.

Serves 6

Prep

15M

Cook

45M

Total

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Ingredients

1 kilogram sebago potatoes, cut into 5mm-thick slices

2 teaspoon olive oil

1 medium brown onion, sliced thinly

6 slice pancetta (90g), chopped coarsely

1 cup (250ml) cream

1/2 cup (120g) sour cream

2 tablespoon finely chopped fresh chives

1 cup (120g) grated cheddar cheese

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 2-litre (8-cup) ovenproof dish.

2.Boil, steam or microwave potato until tender; drain.

3.Meanwhile, heat oil in medium frying pan; cook onion and pancetta, stirring, until onion softens and pancetta is crisp.

4.Combine cream, sour cream and chives in medium jug.

5.Layer a third of the potato slices over base of dish; sprinkle with half the pancetta mixture. Pour a third of the cream mixture over pancetta mixture; sprinkle with a third of the cheese. Repeat layering, finishing with cheese.

6.Bake, uncovered, in oven, about 30 minutes or until browned lightly. Stand 10 minutes before serving.

Sebago is an oval, white skinned potato; it is good fried, mashed and baked.
Note

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Ingredients

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